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Foam or whipped parmesan questions


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Foam or whipped parmesan questions

Patrick D. | Dec 16, 2003 03:04 AM

I read about the technique of melting parmesan in a bain marie or double boiler and whipping in stiffened egg whites, but...that's where the piece stopped and never referred to it again.
So the questions are, is there any more to the technique then stated and to what recipes does it apply?

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