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When not to use egg substitute
Wednesday, March 3, 2010
Spectacular failure this week gives me another addition to the list of dishes where my favorite egg substitute Ener-G is just not acceptable: homemade pasta. My pasta dough didn't even begin to come together into something kneadable, even after squeezing it for 15 minutes and adding a little water.
My list so far:
1. custards
2. omelets
3. rosettes
4. peach pie filling (really, just another custard)
5. egg-drop soup
6. pasta
3 comments:
I am fascinated that you might have tried to make custard with egg substitute. what was the texture like?
Well, I extrapolated that all custards would work out badly when I had the really bad peach pie that was supposed to have a custard-style filling. The filling didn't set at all and had no color. It was like a clear and runny jelly with peaches in it.
I haven't tried this pasta yet, but I'm going to. Maybe you'll get to it first. Egg and gluten-free! Good luck.
http://www.thenourishinggourmet.com/2009/05/homemade-buckwheat-soba-noodles-gluten-free.html
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