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Old 03-21-2009, 10:05 PM   #11
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Join Date: Apr 2004
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Jason, because you don't have the method there (and that is good for copyright reasons), I am not sure how you are doing it, but if you are to beat the eggs until they are pale and "fluffy", you are actually in a small sense pasteurizing the eggs through the beating process. At least this is what we learned at school. As long as the eggs are beat for a good length of time until their texture changes considerably, and you are combining them with other ingredients, you should be okay. But this is just IMHO from what I have learned.
Interesting point. I didn't beat it too much this time, but I'll keep that in mind for next time. Why would beating air into the egg kill the bacteria, by the way? I'm curious about the explanation.

Incidentally, the recipe doesn't really specify the method in detail, it just tells you the ingredients and the order to incorporate them. I do things the same way with most mousses: Beat eggs and sugar, incorporate gelatin, folder in whipped cream (soft peaks) with ground hazelnuts and ground caramelized hazelnuts. Pretty straightforward.

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Old 03-21-2009, 10:45 PM   #12
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Originally Posted by jasonr View Post
Is it a French meringue type? How does it work?
Sorry jason I missed this til now. I'll go find my recipe for you.

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Old 03-25-2009, 09:13 AM   #13
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Originally Posted by jasonr View Post
Well there's certainly such a thing as pasteurized egg white, but I can't say I've ever seen a pasteurized whole egg or pasteurized egg yolk.
I thought it was David's, but it's Davidson's

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