beccakelly
Posted 5 Jun 2007 , 1:20am
post #1 of 3
i've read on here that people have used the egg whites in the carton for IMBC and it's worked fine. so i tried it tonight, and i couldn't get the egg whites to stiff peaks. it usually takes about 2 minutes, but i let it whip for 3-4 and it was just tall and foamy. does it usually take longer when using the pasteurized egg whites? should i have done something different? i rubbed down my whip with vinegar, but i guess its possible there was some grease on it. thanks for any help.
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