retired & glad
-
Total Posts:
32
- Joined: 8/20/2003
- Location: Mansfield, OH
|
We always used to have "French Chocolate Silk Pie" as one of the desserts at holiday meals. We love it but we haven't made it for some years now because of the salmonella scare. How do you deal with the problem of recipes calling for raw eggs vs the danger of using them. I have heard there is a way to "pasteurize" eggs; can anybody tell me how to do that and how well the resulting egg product actually works in recipes?
|
|
|
|
