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Re: egg lingo       12/15/03 02:38 PM Edit Reply Quote *Melissa* Reged: 02/22/03 Posts: 4508 Loc: ; I think binding is what keeps it together, or binds it together. I think in most baked products it is the egg that binds it. Leavening is what makes it rise like baking soda or baking powder. Whipping is beating fast to get air in it. Hope that makes sense. Those aren't exact definitions, but my understanding of them! Try checking www.foodsubs.com. I use this all the time when I'm trying to substitute things in recipes. Maybe you can find some info there. Print     Remind Me     Notify Moderator

Entire thread egg lingo evie 12/15/03 02:26 PM Re: egg lingo *Melissa* 12/15/03 02:38 PM But Mags Forgot . . . Bevvy 12/15/03 05:26 PM Re: But Mags Forgot . . . evie 12/16/03 04:20 AM Re: egg lingo evie 12/15/03 03:04 PM

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