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Why do I need to strain this?
On Wed, 2 Jun 2010 14:25:40 +0200, Giusi wrote:
> "Bob Terwilliger" > ha scritto nel messaggio > ... > >> Beyond that, the egg yolks contain a stringy bit called the chalaza (sp?) >> which can throw off the texture of the custard. > > And appear to be a hard worm in the ice cream. That's protein combining. -sw |
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