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Old 05-11-2006, 12:44 PM   #11
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Egg-whites are great when added to ground beef (for making hamburgers or meat loaf). It is virtually undetectable but reduces shrinkage dramatically, helps the ground beef hold together better (binds the meat), and gives you a more juicy end product.

Egg-whites can also be used for the same purpose in stuffings(dressings), that is, to bind the other ingredients together. And if you don't know what to do with good stuffing, let me make a suggestion; Beef roulladden. Take a flat piece of beef and pound thin and even with a meat mallet. Spread the stiffing onto the meat and jelly-roll it together. Tie it with butchers string before baking so that it holds its shape. Can you say Yum?


Use them to make bread puddings, or mix with water and brush over pie crusts, pastries, and breads to give the crust a glossy finish.

You can use egg whites to add protein to soups, as in egg-drop soup, or scramble in a hot pan with some minced garlic, mushrooms, and olive oil (the eggs will absorb the other flavors), then add to stir-fries.

For lighter french toast, scrambled eggs, etc. add the extra egg whites to whole eggs before beating.

Beaten egg whites are the glue that you brush onto fresh pasta before sealing the edges of won tons, egg rolls, spring rolls, ravioli, etc. It keeps the pasta edges together during the cooking process.

Use a combination of whipped egg whites, cornstarch, powdered sugar, and vanilla to make your own marshmallow cream. Egg whites are used for making the nougat found in the center of many candy bars. I have a recipe at home for this. And many candy fillings are made with egg shite. Do a google search and you will be amazed at what you can easily, and inexpensively make.

Raw egg whites freeze very well so that they can be used when needed for any of the above ideas.

I'm sure that you can see from this short list I've provided, that you can get very creative with egg whites.

Seeeeeya; Goodweed of the North
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Old 05-11-2006, 01:01 PM   #12
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meringue cookies or shells (for lemon curd or fruit).
Mousse calls for the whole eggs, not just whites. Julia Child's original recipe is excellent.
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Old 05-11-2006, 01:46 PM   #13
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An added thought - use the white(s) in salmon, crab cakes, etc. Souffles etc. may use whole eggs, but at least you're not dumping half of the egg away. BTW, curious, what do you use just the yolks for?
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Old 05-11-2006, 02:06 PM   #14
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Quote:
Originally Posted by urmaniac13
Mousse, buono!! However I never tried mousse, because I was always afraid the whipped (montata) egg whites may flatten itself (si abbassa) when you blend in other ingredients... is there a trick in this mixing procedure?
I use a wooden flat spoon, gently, always in the same direction, from outside to inside. Tne chocolate mus not be too liquid, so you have to pay attention when you mix the cognac. Ah, use a good cognac: it works....
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Old 05-11-2006, 02:35 PM   #15
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MERINGUE COOKIES
BEAT 6 EGG WHITES UNTIL FOAMY
ADD 1 TEASPOON CREAM OF TARTER
ADD 2 CUPS SUGAR SLOWLY WHILE CONTINUING TO BEAT
FOLD IN CHOCOLATE CHIPS (AS MANY AS YOU WANT)
BAKE @ 275 FOR 20 MINUTES
MAY ADD NUTS, FOOD COLORING, CEREAL, MINT, CANDY, ETC.

Here's what I use for Meringue Cookies!
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Old 05-11-2006, 04:03 PM   #16
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How is the seafood in your area? Use it to make a salt crust for whole fish and roast it in the oven.
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Old 05-11-2006, 04:27 PM   #17
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Quote:
Originally Posted by urmaniac13
What type of flour is Softastik cake flour though? How does it differ from AP?
Cake flour is completely different then all pourpose flour. Softasilk is the cake flour I use that is made from Pillsbury. You should be able to find it in your grocery store.
http://www.pillsburybaking.com/prodPromo/flour.aspx
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Old 05-11-2006, 06:26 PM   #18
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Amaretti Cookies,

http://creampuffsinvenice.typepad.co...hers_amar.html
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Old 05-11-2006, 09:43 PM   #19
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For cake flour, add tTBS of cornstarch to 7/8C all purpose flour.
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Old 05-12-2006, 08:24 AM   #20
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Thanks guys for oodles of great ideas!!

Goodweed, it is good to know that they freeze well, so I don't have to worry about using it up right away. Many usages, like brushing over pie etc. or mixing into meatballs/meatloafs take fairly small amount, so I will look for some ways to freeze them in smaller portions.

Gretchen, thanks for the explanation of the "cake flour", actually that is what I do, mixing some corn flour into the AP, usually even more of the given amount, it always helps with the rising power...

Mish, I know you are a souffle specialist!! I have yet to try them either, so when I decide to do it I will turn to you for further advice I use yolks for lots of desserts, all sorts of cakes, cream, pudding, custard etc.
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