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What Are You Preserving, and How Are You Doing It? (2016–)

Anna N

By Anna N
in Cooking

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DesertTinker

DesertTinker

Posted
Posted (edited)
6 hours ago, curls said:

My eggnog is pourable and I followed Nina Gluck’s recipe and only used egg yolks.

My 2nd batch is pourable, no clue what caused the thickening in the 1st batch. Identical ingredients, both were carefully measured, the heavy cream is from the same container. Temperature of ingredients was the same, only difference was hand beating the 1st, KitchenAid stand mixer for the 2nd. Maybe I didn’t beat it well enough by hand?

Edited by DesertTinker (log)
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haresfur

haresfur

Posted
Posted
On 11/24/2024 at 6:46 AM, Shelby said:

I am going to have to search for ideas for using up egg whites again.

 

Ugh I know.  I have to go though to pick up Ronnie's meds.  

 

Pavlova is traditional Christmas dessert in Australia and New Zealand

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It's almost never bad to feed someone.

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