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.