Dessert makin'
Yeah. So then wondering what I should do with the yolks, I found this video:
The Egg Files II - Man With A Flan
Seriously cool, you have to check it out. It's like a chemistry, biology and cooking lesson all in one and delivered with awesome humor and a really charismatic personality. I think the guy must have been a retired science teacher for kids or something.
The video taught me what to do with my egg yolks. It also taught me I had the entirely wrong whisk for meringues especially. So I thought, fine I'll go Ikea and buy another. Then I also realised my house didn't have a strainer/sieve either. Or rammikins for that matter. SoI put 'em on my shopping list and took a shuttle to Ikea.
I ended up buying all those, a comforter (I've been planning on buying one for about a year now and have been making do with my baby blanket... o.o), a glass to replace the last one I broke, measuring cups and three stuff toy mice... I couldn't find rammikins so I bought a set of four square glass bowls for the oven.
I got home set everything up, realized I hadn't bought cream or milk yet. So I rushed to the supermarket and got that. Returned home and made my meringues first. They turned out all right, really fluffy and crunchy. The only problem was I only managed to get 5 whole ones, the reast broke when I tried to get them of the paper. And some of the sugars sort of melted at the bottom, fusing the meringue on the paper to the tray. Le sigh. Anyway, next time I'll try to do better.
My custard was fairly easy to make too. I wasn't sure how much of the dairy mixture would be enough and when to stop tempering. And when I'd be able to add the eggs to the pot... I decided to play safe and used 2/3's before pouring it back in.
We didn't have jam so I used the only thing we had, honey... Put the glass in the tray and ladled out the mix instead of pouring it in, I don't really have steady hands. It sort of left impressions in the honey because of the pressure from the liquid being poured in so I hoped it wouldn't mingle with the custard too much...
I was about to set the oven to 350 when I realised the highest temperature was 300. So I set it to 300, poured the boiling water in went to my room and hoped for the best. I accidentally left it for about 15 mins longer than I was supposed to. There were bits of burnt sugar at the top, so it sort of looked like creme brulee. I scraped it off and waited for it to cool before chucking into the fridge.
Then today, I turned it upside down on a plate and it was deeeeeelish. Woo! I only ate a few bites though, and I'll have to fob it off on some one before I break my diet. *Pout*
The coding is JUST. NOT. WORKING!
SNARL!!!
The Egg Files II - Man With A Flan
Seriously cool, you have to check it out. It's like a chemistry, biology and cooking lesson all in one and delivered with awesome humor and a really charismatic personality. I think the guy must have been a retired science teacher for kids or something.
The video taught me what to do with my egg yolks. It also taught me I had the entirely wrong whisk for meringues especially. So I thought, fine I'll go Ikea and buy another. Then I also realised my house didn't have a strainer/sieve either. Or rammikins for that matter. SoI put 'em on my shopping list and took a shuttle to Ikea.
I ended up buying all those, a comforter (I've been planning on buying one for about a year now and have been making do with my baby blanket... o.o), a glass to replace the last one I broke, measuring cups and three stuff toy mice... I couldn't find rammikins so I bought a set of four square glass bowls for the oven.
I got home set everything up, realized I hadn't bought cream or milk yet. So I rushed to the supermarket and got that. Returned home and made my meringues first. They turned out all right, really fluffy and crunchy. The only problem was I only managed to get 5 whole ones, the reast broke when I tried to get them of the paper. And some of the sugars sort of melted at the bottom, fusing the meringue on the paper to the tray. Le sigh. Anyway, next time I'll try to do better.
My custard was fairly easy to make too. I wasn't sure how much of the dairy mixture would be enough and when to stop tempering. And when I'd be able to add the eggs to the pot... I decided to play safe and used 2/3's before pouring it back in.
We didn't have jam so I used the only thing we had, honey... Put the glass in the tray and ladled out the mix instead of pouring it in, I don't really have steady hands. It sort of left impressions in the honey because of the pressure from the liquid being poured in so I hoped it wouldn't mingle with the custard too much...
I was about to set the oven to 350 when I realised the highest temperature was 300. So I set it to 300, poured the boiling water in went to my room and hoped for the best. I accidentally left it for about 15 mins longer than I was supposed to. There were bits of burnt sugar at the top, so it sort of looked like creme brulee. I scraped it off and waited for it to cool before chucking into the fridge.
Then today, I turned it upside down on a plate and it was deeeeeelish. Woo! I only ate a few bites though, and I'll have to fob it off on some one before I break my diet. *Pout*
The coding is JUST. NOT. WORKING!
SNARL!!!