|By lynn on Thursday, September 02, 1999 - 06:02 pm: Edit|
I just started as Pastry chef in a small kitchen and inherited serveral quarts of sugared yolks. My thoughts were to utilize them in ice cream bases. Any ideas? Thanks!
|By d. on Thursday, September 02, 1999 - 07:06 pm: Edit|
Make french buttercream and keep it in the freezer.
|By jeee2 on Friday, September 03, 1999 - 08:45 am: Edit|
Keep it frozen until you need it, a few uses...
Pastry cream , buy some frozen egg whites and use them both instead of separating fresh eggs.
Brioche dough, yolk wash, mayo for the cooks or compound butter sauces.
Cookies, in fact it can be used to enrichen a lot of things if loosened up with a fresh egg or two.
|By lynn on Friday, September 03, 1999 - 07:43 pm: Edit|
Thanks for the suggestions. I've worked with liquid yolks & whites in the past, but never sugared yolks. Great time savers.
Is there a rule of thumb with regards to the % of sugar in these yolks? For example, if I make a pastry cream, do I need to add any additional sugar?
|By jeee2 on Friday, September 03, 1999 - 09:24 pm: Edit|
The carton should list the percentage of sugar, I've always ignored the sugar as its not enough to make a big difference. All yolks, if frozen, contain sugar. At least all the ones I've seen.
I don't know what the difference is between frozen and liquid. It doesn't keep very well , I've only seen yolks sold frozen, never liquid.
|By Neil Sheldon CPC on Friday, September 03, 1999 - 10:29 pm: Edit|
WE used easy yolks to make monster batches of creme brullee and also chocolate mousse. was good and fast,also pastuerized. at art institute chicago. Neil
|By DEV on Tuesday, September 07, 1999 - 08:44 am: Edit|
Are these frozen eggs or shelf stable sugared egg yolks?
Shelf stable eggs have 2/3 of water removed and replaced with sugar. the high sugar concentration prevents mold or bacterial growth. their composition is:
to use you replace eggs pound for pound and decrease formula sugar 8oz. and increase water 8oz.