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Joined Date: Dec 30, 2010
Reviewed Old Fashioned Egg Nog
"Delicious. I was looking for an old school recipe, with the old school cooked yolk technique. Makes for an end product that is much more rich and creamy than no cook methods, plus this way no need for pasteurized eggs if you can't find them. To those that are having trouble, try using a double boiler type set up, instead of a saucepan. This is a more fool-proof way to prevent scorched, curdled milk or scrambled yolks.
I'm a Culinary School Grad out of the Heart of Dixie, Birmingham, Al. Currently pursuing a Finance degree to accelerate my future restaurant endeavors.
Layering flavors is as complex and beautiful as an oil painting, that is what makes Culinary Art