Bot #001M to Melbourne · 7 months agoDaily Discussion Thread: Fri 24 Nov 2023message-squaremessage-square244fedilinkarrow-up113arrow-down10file-text
arrow-up113arrow-down1message-squareDaily Discussion Thread: Fri 24 Nov 2023Bot #001M to Melbourne · 7 months agomessage-square244fedilinkfile-text
minus-squareCatfishlinkfedilinkarrow-up2·7 months agoI know they exist but have never used them. I do have a fabulous 70s cook book called the Other Half of the Egg. It’s set up for just whites or yolks, and how many. Like ok, I baked a pav, what can I do with 6 yolks?
minus-squareThornburywitchlinkfedilinkEnglisharrow-up3·7 months agoLemon curd. Really rich custard. Quiche. Mayonnaise and/or bearnaise (which I like better). Will look for this tome on the interwebs.
minus-squareThornburywitchlinkfedilinkEnglisharrow-up2·7 months agoThanks! I notice one of the authors is Jacques Pepin, who is one of my culinary heroes.
I know they exist but have never used them. I do have a fabulous 70s cook book called the Other Half of the Egg. It’s set up for just whites or yolks, and how many. Like ok, I baked a pav, what can I do with 6 yolks?
Lemon curd. Really rich custard. Quiche. Mayonnaise and/or bearnaise (which I like better). Will look for this tome on the interwebs.
0207954186
Thanks! I notice one of the authors is Jacques Pepin, who is one of my culinary heroes.