Comments on: Red_Pomelo http://www.cookingissues.com/2010/03/23/enzymatic-peeling-hell-yes/red_pomelo/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: davearnold http://www.cookingissues.com/2010/03/23/enzymatic-peeling-hell-yes/red_pomelo/#comment-3489 Sat, 27 Mar 2010 11:42:00 +0000 http://www.cookingissues.com/wp-content/uploads/2010/03/Red_Pomelo.jpg#comment-3489 Hi Lee. I can’t get to the recipe right now (working on a mobile). I think your baking powder is too low. The recipe is in the blog. Search egg toast or egg on egg or pressure cooker. If you don’t find it before I get back I’ll look it up.

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By: lee brownell http://www.cookingissues.com/2010/03/23/enzymatic-peeling-hell-yes/red_pomelo/#comment-3487 Sat, 27 Mar 2010 05:26:00 +0000 http://www.cookingissues.com/wp-content/uploads/2010/03/Red_Pomelo.jpg#comment-3487 took the class last week…. trying to get pressure cooker egg bread to work… chickens are tired of me stealing there eggs…can you tell me where i am going wrong.. 6 egg yolks, pinch of salt, tbl sugar and .45 grams (1/2 tsp) b.powder. 1 inch h20 in cooker, ramekin out of h20 on ring mold. and filled 1/2 to 2/3 full. cooking times have varied from 10-30 minutes and pressure settings varied also…. good taste but cannot hold shape or brown… thanks

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