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Article: [ANY REASONABLE HOME COOK...]
- Article from:
- Charleston Daily Mail
- Article date:
- January 19, 2000
- Author:
CopyrightCopyright 2000 Charleston Daily Mail. Provided by ProQuest LLC. (Hide copyright information)
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ANY reasonable home cook would immediately stop at the mention of
floating islands and shout, "Nobody in their right mind would bother
to make this at home!"
True enough since most traditional recipes call for poaching
small scoops of beaten egg whites in hot milk, a process that is
fussy, time-consuming and not for the home cook.
But since I was quite fond of this dish - the combined texture of
meringue and a simple cr me anglaise is divine - I wondered if bit
of sleuthing would uncover a simpler, more practical method of
preparation.
So, I set out to perform three separate tests. I baked the beaten
egg whites, I poached them, and I also tried broiling them.
First, a bit about each method. E