Getting sorbet right...with the help of an uncracked egg.

[marilynfl]

golly...who thinks of these things. Now I wish I had fruit worthy of this experiment.http://zoebakes.com/2011/03/31/sorbet-101-a-trick-to-getting-a-smooth-sorbet-from-any-juice/

 

[cheezz]

I thought for a moment you were making a personal observation smileys/smile.gif VERY cool trick!

 

[mistral]

This must be related to that old-time advice for making fermented pickles: Make a brine . . .

Make a brine that will float an egg.

 

[heather_in_sf]

That's truly fascinating!

 

[mariadnoca]

This is SO cool! It should be added to kitchen tips.

 

[curious1]

Also true of a brine for making corned beef.

 

[elaine]

This instruction appears many times in my 1936 Florence Greenberg cookbook. I love it.

 

[Marg CDN]

Well isn't this just marvelous!!

 

[angak1]

my husband uses that test for salmon brine---for smoking prep