"i do think 1/2 cup of corn starch is too much. the mixture turned to a glue in just mins. cut back to 1/4 and stir until thickened. And the egg whites do not need to be whipped for 5 mins. you will end up with poof balls. "

"i do think 1/2 cup of corn starch is too much. the mixture turned to a glue in just mins. cut back to 1/4 and stir until thickened. And the egg whites do not need to be whipped for 5 mins. you will end up with poof balls. "

"8" may seem small but you need to think of the size of the pot. I rolled mine out to the width of my largest pot, filled the rounds to within a 1/2 inch of the edge. they are in the pot cooking right now. i will update in about 20 mins.
UPDATE: I cooked a bit longer. (20 mins Nice and firm. the cloth keeps everything together. i left them i"

"8" may seem small but you need to think of the size of the pot. I rolled mine out to the width of my largest pot, filled the rounds to within a 1/2 inch of the edge. they are in the pot cooking right now. i will update in about 20 mins.
UPDATE: I cooked a bit longer. (20 mins) Nice and firm. the cloth keeps everything together. i left them "

"8" may seem small but you need to think of the size of the pot. I rolled mine out to the width of my largest pot, filled the rounds to within a 1/2 inch of the edge. they are in the pot cooking right now. i will update in about 20 mins."

"real good. real real good. my dough was sticky. could have been the heat but floured hands and gentle kneading gave me about 20 good sized scones.
NOTE: bake these until they are browned. A full 25 mins for me. Remember my dough was a bit wet. Like Ina says "they will be firm" if they are under baked they will not have that light crunch "

"real good. real real good. my dough was sticky. could have been the heat but floured hands and gentle kneading gave me about 20 good sized scones.
NOTE: bake these until they are browned. A full 25 mins for me. Remember my dough was a bit wet. Like Ina says "they will be firm" if they are under baked they will not have that slight crunch "

"I have an IGLOO Style cooler used for holding drinking water that is perfect for up to 18LB birds. It sits in the cold brine for 16-20 hours. i wash and pat it dry. Cook the aromatics and oil the skin. 500 for 30min and about 1:30 1:45 till done. Its the best way to get 100% juicy meat from the turkey. Thank you Mr. Brown.""