Re: Pouch Sealants
By Craig Brougher
Spencer Chase had an interesting observation in regard to alternative pouch sealants, and the only person I have heard of yet who actually performs some pretty valid tests on different products so he could evaluate them. Way to go!
My question is in regard to the egg white. I apparently only know how to eat eggs. But I do that very well. I tried the egg white sealing trick about 25 years ago, when I had also learned that it was what Aeolian used. I broke an egg, dropped out the yoke, and took the white to my shop and began painting pouch leather with it. I'm glad that pouch leather back then was cheap, because I ended up throwing it all away. The way I had done it apparently had caused the leather to stiffen, and had even given it a shine. Just goes to show ya-- it's not always what you do but how you do it that counts. Should I have beaten it first? Added sugar? Dissolved it in something, like milk and a little bourbon, perhaps?
I still think Spencer could be right. Aeolian may have used egg white, somehow. But when you look at their pouches, they look au-naturale. They give the appearance of having absolutely nothing at all on them. So maybe some of you cooks out there could tell us how to do this--Hmmm?
Craig B.
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(Message sent Fri 21 Jun 1996, 12:14:57 GMT, from time zone GMT.) |
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