Are you pouring a syrup into them? Heating them at all? Acid, salt or sugar?.
Only in as far as they will be mixed with warm gelatin and the lemon juice. There is sugar, but not that much.Eric Arthur Blair said:Are you pouring a syrup into them? Heating them at all? Acid, salt or sugar?
Are you pouring a syrup into them? Heating them at all? Acid, salt or sugar?.Only in as far as they will be mixed with warm gelatin and the lemon juice. There is sugar, but not that much.Eric Arthur Blair said:Are you pouring a syrup into them? Heating them at all? Acid, salt or sugar?
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The gelatin needs to be at what temperature? when adding to the eggs? How old is the egg and has it been kept in the refrigerator. Because salmonella, if it occurs is in the egg white, not the yolk. It only can get to the yolk on mishandled eggs (and of course the likelyhood of ever getting one with salmonella is less than 1 egg in your entire lifetime.)Madeleine said:Only in as far as they will be mixed with warm gelatin and the lemon juice. There is sugar, but not that much.Eric Arthur Blair said:Are you pouring a syrup into them? Heating them at all? Acid, salt or sugar?
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