Monday, May 28, 2012

New Product Review: Instant Milk, Scrambled Egg Mix, Egg White Powder, 10 Grain Pancake Mix

Product Review:  Thanks to everyone who attended out team tasting last week.  We had a great time.  The reviews below are the opinions of those present.  We tasted each food and then discussed what we thought. 

Instant Milk:  Love it.  Tastes like milk from the grocery store.  No after taste.  Thick and fresh.  The best  powdered milk ever.

Scrambled Egg Mix:  Tastes like McDonald's Eggs.  Texture is fluffy not quite like fresh scrambled eggs.  Good not perfect.

Egg White Powder: Good product.  Use twice as much as the label says.  Make meringue, angel food cake, etc.  Recommend purchasing in pantry cans as you use so little product it would be difficult to make it through a #10 can before the 1 year open shelf life is up.

Whole Eggs:  Works great in baking.  The new eggs don’t have the anti-caking agent that in other eggs makes it difficult to make good cakes (especially from a cake mix). 

10 Grain Pancake Mix:  Awesome.  Pancakes are tasty, ingredient list is short.  The 10 whole grains that are ground fine.   Best whole grain pancake mix ever.

Recipes and Tips
Egg White Powder:
·         I find that I need twice as much egg white powder as it says on the can.  When converting a recipe from fresh egg whites to powdered egg whites I always double the amount of powdered. 
·         Egg white powder has been pasteurized so it is safe to eat without cooking.  This makes it great for recipes where the egg whites have not been cooked.  (think marshmallows, eggnog, etc)

Strawberry Lemonade Meringues
Makes: 28 2-inch cookies

3 large egg whites (2 Tablespoons Egg White Powder, plus ¼ cup water)
1 package (3 ounces) Strawberry Jell-O
1/4 cup caster sugar (to make your own put regular granulated sugar in the blender or food processor until finely ground)
1/4 cup freeze dried strawberries
1 Tablespoon Lemon Juice
Zest from 1 lemon

Preheat the oven to 200°F.  Line 2 baking sheets with parchment paper or silicone mat.

Grind freeze dried strawberries and sugar in a food processor until powdery. Set aside.

Place the egg white powder and water in a large bowl and with an electric mixer fitted with the whisk attachment, beat on medium until frothy.

CAREFULLY and SLOWLY sprinkle in the Jell-O, and strawberry mixture into the bowl in a slow, steady stream. Turn mixer on high and continue to beat until the egg whites are stiff and shiny, about 5 minutes.   Add lemon juice by drizzling it town the side of the bowl.  Turn off mixer and fold in lemon zest until just combined.  Your meringue should now look and have the same consistency as frosting.   

Drop meringue onto lined baking sheet by the spoon full or for a more festive look.  Scrape the meringue into a pastry bag fitted with a medium star tip and pipe the cookies onto the lined baking sheets.  Shape into a “Hershey’s kiss”. 

Bake the meringues until they are firm, about 2 hours. Turn off the oven and leave them in there overnight.

Sariah’s Easy Fruit Syrup
Use the fruit powder to make syrup for your pancakes, waffles or crepes. I love doing triple berry, I will mix raspberry, blackberry, and strawberry. 

 1 cup of fruit powder
 1 cup of sugar
 1 cup of water
Cook on medium low for about 15 minutes.  Run through a sieve if needed.

*Other options are pineapple/mango/peach, its tropical syrup.

No comments:

Post a Comment