Page 2 of 2 FirstFirst 12
Results 11 to 14 of 14

Thread: Egg White Puree

  1. #11
    Thanks guys, your'e confirming what we thought...

  2. #12
    Senior Member
    Join Date
    Feb 2011
    San Diego, CA
    It would take 5 min to make an egg white puree. Why don't you just do it? My guess is it just won't hold water too well. Gross? I don't see why it would be gross.

  3. #13
    Sounds like the recent grad needs a bit more experience. Or just ask them what they are thinking and have them verbally walk you through their idea. Sometimes you'd be shocked, in good and bad ways, what young culinarians conceptualize you when you ask for expansion on an idea.

    I can say I've used raw egg white as a emulsifier. Maybe that is what he was suggesting. A puree doesn't need to be cooked.

  4. #14

    knyfeknerd's Avatar
    Join Date
    Feb 2012
    Charlotte, NC AKA The Queen City! The lint-filled belly button of the south.
    I'm assuming that the whole egg was cooked shell-on. Then you have a semi-cooked white. Is this how it was prepared?
    And will all the ideas you guys are throwing out there work with a partially cooked white?
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts