Following up on the “Baking in the American South” post, I picked up some Nordic Ware pans today for bundt cakes and pound cakes.
Included was a Angel Food cake recipe requiring 12 egg WHITES.
I have no problem separating, but it seems a waste of a DOZEN egg yolks.
Any ideas on what to put them in?
I guess I could make the egg sauce bottle here, but I’d have to buy a Sou Vide machine. :(
You don’t need a sous vide machine to do that, especially for something that only needs 30 minutes.
Take a cooler, and fill it with water at the right temp. You can add boiling water or room temp water to adjust up or down. Depending on what you’re cooking, you can aim for a few degrees over to account for the temp of the food dropping the water temp. With 12 yolks, I don’t think it’s necessary. Then just stick your food in and close it up. Depending on how big your food is, how big/good your cooler is, you might want to check the temp a couple times throughout the cook.