Recent content by jburnie

There are a number of recipes which call for "lightly cooked" or raw eggs to be used (for example mayonaise, Carbonara sauce, mousses etc). Which recipes do you use pasteurized eggs for? Also who pasteurizes the eggs themselves at home? Do you do it in the shell or crack the egg and...

So who still uses fresh eggs to make an ice cream base? (or frozen custard if you're being picky) And who uses alternatives to produce a similar effect (e.g. pasturised eggs, guar gum, Sosa Procrema etc).

Hello all, I am a Product Design and Technology Student from Northumbria University (Newcastle). I am currently investigating a potential idea for a product which would help people during the production of ice cream. A pastry chef from a local restaurant has highlighted a potential...