"Also, have you ever had milk dry onto a surface? Notice that it forms a hard film, like varnish. Adding milk to your egg instead of water, to make the egg wash, might help"...
[QUOTE]I'm breaking out the snowball throwing machine right now. I've reconfigured it to launch water balloons.
I'll make it easy for you. I'll only use brightly colored virtual balloons.
All right! A game of catch!
Now we're supposed to Varnish our Pastry Crusts too.
This thread just flipped to a new page and I thought I knew
what the topic was about ? I had to look back to make sure
All I wanted to do is let Sprout know I copied and pasted the recipe and am going to try it out for an occasion soon. Now, I suppose I need to make it with a Graham Cracker Crust. A Pre- Made Store Bought One At that, to ensure it is Impervious To Moisture and is Rock Solid Cement Hard!! And that will change the recipe's profile.
Now see what you guys did---
PS For further reading, here is A Brief History of Milkpaint. I don't think it's used in cooking, or in this context. I think I'll go back and just stick to the dessert now. Bye.
A brief history of milk paint