« Contest: Cupcake v. Muffin, Round 1: Toppings | Main | Trader Joe's Fan Commercial »
Thursday
Feb122009

Latest FineCooking.com Article: The Party

Another extended metaphor completed, this time explaining how to stabilize egg white foams. As with most things eggy, egg foams are somewhat complicated. Significantly moreso than whipped cream.

This question came, not from twitter, but from a comment on this site, so there are plenty of ways to ask me questions for the Fine Cooking articles.

meringue.jpg
DateThursday, February 12, 2009 at 8:11AM in tagged , , , ,
| | Print ArticlePrint Article

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>

Notify me of follow-up comments via email.