solids vs powder/syrup

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

solids vs powder/syrup

Postby senorkevin » Mon May 19, 2014 4:35 pm

I have some recipes that use corn syrup or egg white solids. Could I substitute the solids for syrup or powder?
An Englishman living in México.
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