Comments on: Homemade Irish Cream Liqueur http://www.thehungrymouse.com/2009/02/27/homemade-irish-cream/ A visual guide to food and cooking. Tasty, fresh content. Every day. Sat, 28 Jan 2012 18:38:01 +0000 hourly 1 http://wordpress.org/?v= By: Janice http://www.thehungrymouse.com/2009/02/27/homemade-irish-cream/#comment-16760 Janice Wed, 25 Jan 2012 03:11:28 +0000 http://www.thehungrymouse.com/?p=6204#comment-16760 I'm curious about the curdling question ... haven't seen an answer to that one yet. But I don't want to try this yet without knowing what causes that or I'll just be wasting a lot of ingredients. Although it might taste the same, my husband has 'issues' with things that "don't look right!" LOL! I’m curious about the curdling question … haven’t seen an answer to that one yet. But I don’t want to try this yet without knowing what causes that or I’ll just be wasting a lot of ingredients. Although it might taste the same, my husband has ‘issues’ with things that “don’t look right!” LOL!

]]> By: Jessie http://www.thehungrymouse.com/2009/02/27/homemade-irish-cream/#comment-16702 Jessie Tue, 17 Jan 2012 18:39:27 +0000 http://www.thehungrymouse.com/?p=6204#comment-16702 Gah, you know...I've never actually cooked with egg beaters before. My gut is that it's not going to be the same. I looked on the egg beaters website, and it looks like they're made with egg whites and some other stuff, which means they're lacking the yolks, which means that they'll be lacking some of the richness that whole eggs contribute to this recipe. If you're concerned about using raw eggs, I'd actually try to find pasteurized whole eggs instead. Some markets do sell them. Let me know! Cheers! +Jessie Gah, you know…I’ve never actually cooked with egg beaters before. My gut is that it’s not going to be the same. I looked on the egg beaters website, and it looks like they’re made with egg whites and some other stuff, which means they’re lacking the yolks, which means that they’ll be lacking some of the richness that whole eggs contribute to this recipe.

If you’re concerned about using raw eggs, I’d actually try to find pasteurized whole eggs instead. Some markets do sell them. Let me know!

Cheers!
+Jessie

]]> By: mary http://www.thehungrymouse.com/2009/02/27/homemade-irish-cream/#comment-16670 mary Sun, 15 Jan 2012 19:59:17 +0000 http://www.thehungrymouse.com/?p=6204#comment-16670 Hi, How about using "Egg beaters" ilo fresh eggs to avoid contaimination issues? Hi, How about using “Egg beaters” ilo fresh eggs to avoid contaimination issues?

]]> By: Reggie http://www.thehungrymouse.com/2009/02/27/homemade-irish-cream/#comment-16653 Reggie Sat, 14 Jan 2012 07:50:25 +0000 http://www.thehungrymouse.com/?p=6204#comment-16653 This is a great recipe. I used a blended whiskey so you can make it stronger with out the whiskey taste over powering it. If you had a problem with it curdling .You cant probably eliminate that by blending everything but the whiskey putting it in a pan and heating it just to the point of boiling stirring it constantly. Let it cool, reblend it and add the whiskey to it then it will also let you store it longer This is a great recipe. I used a blended whiskey so you can make it stronger with out the whiskey taste over powering it. If you had a problem with it curdling .You cant probably eliminate that by blending everything but the whiskey putting it in a pan and heating it just to the point of boiling stirring it constantly. Let it cool, reblend it and add the whiskey to it then it will also let you store it longer

]]> By: Lee http://www.thehungrymouse.com/2009/02/27/homemade-irish-cream/#comment-16467 Lee Mon, 26 Dec 2011 19:08:51 +0000 http://www.thehungrymouse.com/?p=6204#comment-16467 1 cup is generally 250 Milliliters. 1 cup is generally 250 Milliliters.

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