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  1. #21

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    Thanks Robert. I was under the impression that the acid helped denature the egg whites and aided the coating process. Is it mainly a preservative?

  2. #22
    David A. Goldfarb's Avatar
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    Quote Originally Posted by Colin Graham View Post
    David, I was wondering if you were still using vinegar in your albumen. I keep meaning to try out the process and want to get the whites aging, but I keep forgetting to order acetic acid, and those pesky order minimums really keep adding up. Thanks.
    Yes still using it, and I've got two big jars of albumen going, and I just keep adding to it, still using Hawai'ian salt and plain distilled white vinegar. Some of the albumen in the mix has to be a few years old, but I keep it all refrigerated and the acidity seems to keep it from spoiling.

    I usually make pastry or ice cream with the yolks, but hmmm...cheesecake.
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  3. #23

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    Many thanks.

    I was leaning towards creme brulee, but hadn't thought of ice cream. Great idea!

  4. #24
    RobertP's Avatar
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    Colin, The chlorides and the acids aid in denaturing the albumen. The acid is important to raise the ph. The higher ph helps bind the molecules of protein together. If the ph drops to low the physical properties of the substance changes. The old smell test will let you know if your albumen has gone bad. Robert
    Last edited by RobertP; 01-21-2009 at 05:06 AM. Click to view previous post history.

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