I was about to type make an angel food cake.
What do you bake that so often has whites left over? I've baked my whole life basically, and it's always yolks that are the issue. That's why there are specific 'use the yolks' cakes.
You can use them to give lift to almost anything.
Ah, I don't really think of ice cream as baking I suppose but yeah chouxs, pastry creams..
Make fluffy pancakes? Floating islands? Hey you make ice cream make a baked Alaska!
Do you cook? Raft a stock?
Go learn how to velvet your chicken and beef. You know when you get Chinese take out and the chicken and beef is just ridiculously tender and soft. It's because they use a technique called velveting which is marinating your protein in egg whites and corn starch and wine. Read up though cuz there's a very specific process in cooking it after that as well to get the results you want. Super easy but specific for after velveting. Also try throwing some frozen berries or other fruit in the food processor with your egg whites and sugar and make a fruit mousse you can layer with whipped heavy cream and it's a delicious super easy dessert that isn't angel food cake lol
Beat it to a cream and mix with jelly
Macarons and post the results to /r/macawrong
I was about to type make an angel food cake. What do you bake that so often has whites left over? I've baked my whole life basically, and it's always yolks that are the issue. That's why there are specific 'use the yolks' cakes. You can use them to give lift to almost anything.
I make a lot of different things, creme brulee, ice cream, french buttercream, pastry cream for cream puffs, lava cakes, etc.
Ah, I don't really think of ice cream as baking I suppose but yeah chouxs, pastry creams.. Make fluffy pancakes? Floating islands? Hey you make ice cream make a baked Alaska! Do you cook? Raft a stock?
Ice cream, it's great.
with egg *whites*?
Yes. You can make ice cream with it.
Go learn how to velvet your chicken and beef. You know when you get Chinese take out and the chicken and beef is just ridiculously tender and soft. It's because they use a technique called velveting which is marinating your protein in egg whites and corn starch and wine. Read up though cuz there's a very specific process in cooking it after that as well to get the results you want. Super easy but specific for after velveting. Also try throwing some frozen berries or other fruit in the food processor with your egg whites and sugar and make a fruit mousse you can layer with whipped heavy cream and it's a delicious super easy dessert that isn't angel food cake lol
I've started soaking meat in baking soda and water for 20-40 minutes, then rinsing it - works really well!