Hallo Ian,
IH>thought I knew what the recipe meant! I've seen a similar product
IH>on sale here in France, though I don't remember what it was
IH>called, nor what was in it.
Ups, I didn't look at your address, so I thought you are in the US ;-)
IH>Well, the problem is not getting cream stiff, but keeping it
IH>stable in something like a cake for a couple of days. I've not
IH>found that sugar is much of a help in this either.
Hm, I think I should ask my mother-in-law. She can make fastastic butter  
cream cakes - she made one for our marriage last year. One piece - and you  
don't need any more food for some hours :-)
IH>That's right. You know that some Moselle wines can throw a few
IH>crystals on the cork, or round the neck, that's the same stuff.
I really don't know anything about wine. I know which sorts I like (the  
more sweeter ones), but that's all.
IH>Ansolutely right. Though the general rule is to avoid fat of any
IH>kind, even from your fingers. When I used to demonstrate cooking,
Oh, that's a new information for me, thank you.
Normally I don't touch the egg yolk and white when I separate them. I beat  
the egg carefully against the border of a bowl and break it into 2 pieces  
without losing the ingrediences. Then I let the white flew into the pot  
and put the yolk from one half shell to the other and back for a few  
times. If the egg is fresh, the yolk stays in one piece and the egg is  
easy to separate. If not, I just don't use the egg, because it is not  
fresh any more. Of course this method needs some training :-)
IH>  I was taught that you should always add the tiniest pinch of
IH>salt and cream of tartar to whites to make them lift to their
IH>maximum size. The salt makes the whites get more liquid quickly,
Never heard about that. But I never needed it, too :-)
IH>that down. I was taught that it compensated fof the fact that we
IH>don't use copper bowls for beating whites as we used to. The
IH>copper also helped the whites keep stiff longer.
Am I allowed to translate these informations to German, put them into Meal  
Master and post them to German echoes and newsgroups? I think this could  
be new and interesting for some other people.
Schoene Gruesse
   Sabine                          e-mail: frosch@seerose.kristall.de
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