Comments on: 8 New Year’s Party Punches

By: Phoo-D

Phoo-D — Thu, 31 Dec 2009 21:58:16 +0000

Hey Nick – Thanks for the shout-out! You have a terrific list of party punches here. I’d be happy to run into any of these tonight. =)

By: AlchemistGeorge

AlchemistGeorge — Wed, 30 Dec 2009 03:20:06 +0000

If you go to A Dash of Bitters – Aged Eggnog – Safe or Not you’ll find a link to an experiment at the Rockefeller Institute where over time the alcohol in their eggnog killed salmonella. FYI.

By: Thrifty DC Cook

Thrifty DC Cook — Tue, 29 Dec 2009 15:50:19 +0000

I like the Pomegranate Champagne Punch. I’m going to mix that one up this year.

By: Nick

Nick — Tue, 29 Dec 2009 11:25:25 +0000

@Ben The general rule of thumb is to heat the yolks, whisking constantly, to 160 degrees Fahrenheit. I just follow Alton's recipe, but I've seen similar technique and instruction for other egg recipes like Swiss Meringues. But yes. You can buy pasteurized eggs and avoid the whole deal I suppose. You're right that there is no specific indicator when the eggs are pasteurized (and that might not even be the correct term for home use).

By: Benjamin

Benjamin — Tue, 29 Dec 2009 11:18:18 +0000

So how do you know you really eliminated pathogens when you pasteurized your own eggs? Time and temperature are critical. If not exact, you could end up creating an environment where bacteria flourish. Can't you buy pasteurized shell eggs where you live?

By: Dad shelly

Dad shelly — Tue, 29 Dec 2009 10:11:58 +0000

Wow. We are going to a home party …

Have a few bottles of champagne

everyone have a fun safe new years eve