Saturday, November 26, 2011

Tip: Better Crumble Toppings

Many holiday deserts use a crumble topping. This is usually a somewhat dry dough that is stirred but not kneaded to a uniform consistency which you spread over the top of the baked desert.

One thing that can make the crumble a bit difficult to work with is the natural stringyness of egg white. To combat this, add a teaspoonful of water to an egg used for crumbing in order to remove the stringiness.

No comments:

Post a Comment