I would like to say “aaarrrrgh” and have a small rant re pasteurized eggs. We have been making things forever without them. Suddenly gets a patent and starts pasteurizing them, and promoting them, and we now find it somehow important. And the patent holder—and the people paid to promote the eggs—make a nice buck.
Pasteurization only compensates for filthy conditions. With clean and humane conditions, we don’t need it. Encouraging the pasteurization of things—i.e., killing bad bacteria after the fact rather than promoting conditions that prevent it—encourages the filthy conditions that make it “necessary” to begin with. Using gross sludge water to grow almonds and people get sick? Pasteurize the almonds! Keeping cows in filth so the milk makes people sick? Pasteurize the milk! It seems to me that if we simply enforced cleanliness instead of trying to work around filth, we would be accomplishing more than one thing.
If there were cleaner conditions in the world, more of us would have access to that wonderful non-pasteurized cream you get, Julie!
Many of us responded to a post some time ago where a baker was afraid of the egg yolk buttercreams and rather upset about the yolks in the buttercreams, and we said that we’ve been making them for ages and have had no sicknesses. We’ve been eating soft boiled eggs, poached eggs, over easy eggs all our lives. Why find it necessary to make them with pasteurized eggs now?
Okay, I’m done.
p.s. I’m going with my fave chocolate and coconut milk truffles and adding some kaluah.