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Using the Right Metal

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie

By William Curley and Suzue Curley

Published 2014

  • About
Do not use aluminium bowls, beaters or saucepans. When working with egg mixtures, use stainless steel instead. The aluminium will discolour the egg mixture and make it a dull grey.

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