i actually didn't get a chance to use it (well, mostly i forgot). i was doing a double batch of meringue (and you were right, i used the candy thermometer and i hadn't been heating the sugar hot enough) and just couldn't whip it fast enough. the pastry chef from the restaurant happened to be nearby, and started doing it for me. then he got tired and the cuisine chef from the restaurant kicked in instead. then HE got tired and the production kitchen chef finished it for me.
and i wonder why i can't make meringue properly. oh, and i heard from a girl in my class that if you up the amount of cream of tartar it works much better. (cream of tartar aka tartaric acid, isolated from spent red wine barrels, which protonates the sulfur groups on egg protein, thus preventing the egg proteins from squeezing together too closely via sulfur bridges. the sulfur bridges result in the squeezing OUT of the air and water contained within the network, thus causing your whites to separate.)
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and i wonder why i can't make meringue properly. oh, and i heard from a girl in my class that if you up the amount of cream of tartar it works much better. (cream of tartar aka tartaric acid, isolated from spent red wine barrels, which protonates the sulfur groups on egg protein, thus preventing the egg proteins from squeezing together too closely via sulfur bridges. the sulfur bridges result in the squeezing OUT of the air and water contained within the network, thus causing your whites to separate.)
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