Mofongo, Pinchos and Campbell’s Soup: The True Story of Puerto Rican Food in the Diaspora
Christopher Kimball’s Milk Street Radio
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Baking Tips - Underbeach Your Egg Whites
Underbeach your egg whites. Let them sit in there for about an hour after and kind of crack the oven a little bit almost like I'm making like meringue. What oven temperature are you using? I think 300 and just the regular oven. After they're baked, do you turn the oven off? You just take them right out. Okay. Sounds like an egg white problem. Maybe I'll try the underweight thing thing. That's right after the break.
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