Taking a bit of refinement to our egg white steak we cooked seasoned egg whites in timbale molds. We cooked the whites for an hour at 75°C. The result is a super tender, slice-able egg white. Our next steps are other molds and blocks. The possibilities for the often overlooked egg white have increased dramatically.
Adventures in Doughnutland.
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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Egg White Timbale
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