Anyone Sub Meringue Powder For Whites In Imbc?
Decorating By krissy_kze Updated 23 Dec 2005 , 12:35am by soygurl
Godiva wrote: "While I must agree that we all come from different areas in the country, I also think that not everyone has developed a refined palate. To attempt to call a flan a creme brulee is a crime."
I may not have developed a "refined palate", but who cares? I know what tastes good to me. I am not an expert or a professional baker/decorator and don't profess to be. I am a home baker and have been baking for my family and friends for over 30 years. I refuse to take even the slightest risk that someone would get sick from something I had made. To each his own!! If using powdered egg whites means my Italian Meringue is not "True Italian Meringue", who cares? So call it something else------, my unrefined palate still likes it! Just my opinion!
Thanks waterfallsoygurl! I'm going to try the organic ingredients in my next cake. If I find them just as workable and the taste is good I'll just pass the cost on to my buyers.
Thanks for the info!
dont forget that crisco has a lot a trans fat- very very bad for you vs butter that has no trans fat ( the small amount of trans it does have is a natural trans fat and is not any worst than saturated fat. at least yuor body ccan get rid of saturated- trans are just bad
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