I've read the other questions on meringue but didn't find the answer I'm looking for. When making meringue, there are basically three types that form:
What are the variables and ratios that predicate the type of shell predictably (e.g. temperature, time, source/type of heat, and sugar:egg ratio)? What mechanics are involved to determine the result?
I recommend watching Egg Files VII - Good Eats. It is an entire episode on meringue. http://www.youtube.com/watch?v=TmIuFX3x_ik
Important factors affecting the result:
Alton Brown explains how to make three types of meringue: french, italian, and, swiss.
Here are a tidbits of info from that episode:
The low temperature means the meringue dries out slowly. The outside becomes dry (crisp) first, and since the temperature is dropped before water inside can escape the inside becomes soft and moist.
The acid from the vinegar helps the structure of the foam (note: new eggs are slightly acidic, so use new eggs for meringue).
The corn starch prevents any liquids from seeping out.
whip on high
These meringues were poached
These meringues becomes very gooey inside. Note: Hot water can dissolve more sugar than cold water. Sugar keeps water in the final product.
Weather is also a factor. Meringues go crispier when it's a dry cool day out. (High pressure). Don't even bother trying on a low pressure foggy day.
-and-half cream -- (used UK double cream) 5 egg yolks , seperated slightly beaten save whites for Meringue 1/4 cup butter , sliced up 2 teaspoons vanilla extract I followed the instructions (I... the last remove from heat and just before whisking in the butter, I needed a call of nature. When I got back the mixture had separated into what looked like curdled milk and an oily fat like substance... anything wrong with either the recipe / instructions or suggest what I have did wrong.
What are the names of the three main parts of my metal spatula? Handle Flat part that comes in contact with the food The connecting metal which has rivets or pins attaching it to 1 and 2
I want to use ground nuts in a pavlova meringue, but I am having difficulty deciding what cooking technique would be best to use - recipes for meringue with nuts added seem to require a higher heat (350f/ 175 C) and shorter cooking time, cooling out of the oven, whereas the traditional pavlova meringue requires a hot oven turned low and cooling completely in oven. I want the base to have the texture of a traditional pavlova, I suspect the other method produces a moister, chewier result, but would like to be sure. Also, if making in the traditional style, should I still add cornflour
minutes. Cut log into 0.5" pieces. Heated vegetable broth over medium flame, added seitan pieces. Brought broth to a boil. Reduced flame, let seitan simmer for 1 hour, stirring occasionally. So what could I do to improve this, and get firmer seitan pieces as a result? Less water in initial dough? Cut smaller pieces before boiling/simmering? Longer simmering time? Different type of vegetable...I tried my hand at making homemade seitan the other night, and it was pretty good - my only complaint was that it wasn't as firm as I would have liked it to be. These are the steps I followed (based
I'm trying to figure out to make an apple pie like KFC/McDonalds, something crispy and delicious, such as one of these: (above - McDonald's Apple Pie) (above - KFC Apple Pie) I do not want the consistency of a typical homemade or store-bought apple pie, such as the one below: What is the difference between the first two pies and the last? What do I need to know in order to make the crisp, gooey pies in the first two photos?
I'm sure each has their own differences in texture (and cost) but don't really know exactly what they are or what they are best used for. I like bone in ribeyes so I haven't bothered to try experimenting with other cuts such as: Boneless Ribeye T-Bone New York Strip Sirloin Porterhouse Delmonico Filet Filet Mignon Rib I'm mostly looking at this from the perspective of grilling.
I made moon cakes for the first time at the weekend, but rather than the glazed apearance and firm texture they usually have, they sunk in the middle. Without building the dough equivalent of the great wall of china to help keep the filling in, is there another way I can 'reinforce' the walls to stop them sinking? I used this recipe: 300g Low Protein flour 250g Golden syrup 70g Peanut... remove the mooncake and place on a baking pan. I apply egg wash twice on the moon cake, hence apply egg wash then bake it at pre-heated oven at 180c for 11 minutes. Remove mooncake from oven
Possible Duplicate: Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan? When sauteing food with oil, how do the following two sequences differ in the final ...
to cooked greens (less strong in flavor, crisp but not tough to the tooth) than eating them raw, I would like to know how massaging greens works at a cellular level to achieve these results. What happens to the greens to affect this change? Is the physical manipulation what causes the change? Does the addition of salt or vinegar or lemon juice actually have a chemical or physical effect...Most recipes I have seen and used call for greens (kale, chard, collard, turnip, beet, etc) to be massaged in salt and/or lemon juice (or other acidic liquid) for 3-5 minutes, resulting in a dense