|TeckPoh||-- 11-10-2002 @ 4:34 PM|
Hi,I've come across marzipan recipes using egg yolk and some using the whites. What's the difference and what is usually used? Would appreciate some input. Thanks.
|chefclarence||-- 11-10-2002 @ 8:02 PM|
Hi dessert lovers
This is chef Clarence from Canada, lots of my students
are confused with almond paste and mazipan. Generally
speaking, almond paste is a mixture of ground almond
and confectionery sugar ground together over a period
of time until smooth, good manufacturer always indicate
the proportion i.e. 66/34, 66% almond and 34% sugar.
Mazipan is a secondary product using up to 100% more
sugar and either eggwhite or eggyolk is used to bind
the ingredients together.
Depends on what you want the mazipan to be used, for
filling such as for Danish or puff pastry, I would
use eggyolks for richer taste. On the other hand, for
covering fruitcake, I would use eggwhite for better
elasticity. Always keep in mind that raw eggwhite
contains selmonella pathogens and cannot be kept at
room temperature for more than 2 hours. Use pasteurized
eggwhite at all time if the product is not to be consumed in two hours. Hope I answer your question.
|TeckPoh||-- 11-10-2002 @ 10:25 PM|
I never fail to be grateful to the magic of the internet that we can communicate so instantaneously from across the world.Thank you so much Chef Clarence, I was so surprised to see your reply so soon after I've posted my question. I'm indeed more enlightened on this subject now.
Another question, can powdered albumen (incorporated with water) be used as a substitute to avoid the salmonella scare?
|chefclarence||-- 11-11-2002 @ 2:32 PM|
I don't know about FDA regulation in U.S. but up here
in Canada most of the dehydrated egg products are
pasteurized therefore safer compare to fresh products.
However, try to keep potential hazardous food away
from danger zone,either above 140F or below 40F
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