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jthornh1

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Reviewed Milk Chocolate Banana Pudding

Mar 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

To Miss Cupcake': the egg yolks are used to add richness and flavor and help with the thickening, and to provide the color of banana pudding we are reconize. If egg whites were used the color would be off, less flavor would be created and the it would be too thick (egg whites are mostly protein which, like gluten, add heavy structure. Hope that h...

Reviewed Milk Chocolate Banana Pudding

Mar 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

To Miss Cupcake': the egg yolks are used to add richness and flavor and help with the thickening, and to provide the color of banana pudding we are reconize. If egg whites were used the color would be off, less flavor would be created and the it would be too thick (egg whites are mostly protein which, like gluten, add heavy structure). Hope that ...

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