Octobler 23, 2017
Octobler 23, 2017
MERINGUE!!
French-
What a strange concept meringue is! One thing that shocked me initially from making this in class was how much sugar is in the meringue! I feel like the sweetness is necessary but it seems a little excessive. I took a taste of my french meringue and my ears literally popped because it was SO sweet. For some reason when I made the French Meringue it was very liquidy and when I pipped onto the tray to make the Japonaise, it melted together and became very firm.
Swiss-
This meringue was a little more difficult to make especially because it had to be heated before hand and then whipped for an eternity. It didnt end up having a nice of a consistency as it was supposed to but I was able to pipe out my cups accurately. I think making sure the meringue is firm enough is very important so it holds texture.
Double Chocolate Macadamia Cookies-
A class wide vote said this recipe for double chocolate macadamia nut cookies was a doozy. They were dry, crumbly, and tasteless. I would have but less butter and maybe added a few more eggs to make them more liquidy. A chewy, moist and flavorful cookie is the goal, not an explosion of crumbs.
Lemon Curd-
Custards are so awesome! I love making them and I really like making lemon curd. I feel like adding a little extra zest enhances the lemon flavor more and makes it even more tasty. I only had a tiny bit of cooked egg in my curd but it is getting better and better. Thick and flavorful.
WHAT I LEARNED TODAY:
Meringues are good but temperamental. Also, food ratios are very important and make a difference in a cookie.
MERINGUE!!
French-
What a strange concept meringue is! One thing that shocked me initially from making this in class was how much sugar is in the meringue! I feel like the sweetness is necessary but it seems a little excessive. I took a taste of my french meringue and my ears literally popped because it was SO sweet. For some reason when I made the French Meringue it was very liquidy and when I pipped onto the tray to make the Japonaise, it melted together and became very firm.
Swiss-
This meringue was a little more difficult to make especially because it had to be heated before hand and then whipped for an eternity. It didnt end up having a nice of a consistency as it was supposed to but I was able to pipe out my cups accurately. I think making sure the meringue is firm enough is very important so it holds texture.
Double Chocolate Macadamia Cookies-
A class wide vote said this recipe for double chocolate macadamia nut cookies was a doozy. They were dry, crumbly, and tasteless. I would have but less butter and maybe added a few more eggs to make them more liquidy. A chewy, moist and flavorful cookie is the goal, not an explosion of crumbs.
Lemon Curd-
Custards are so awesome! I love making them and I really like making lemon curd. I feel like adding a little extra zest enhances the lemon flavor more and makes it even more tasty. I only had a tiny bit of cooked egg in my curd but it is getting better and better. Thick and flavorful.
WHAT I LEARNED TODAY:
Meringues are good but temperamental. Also, food ratios are very important and make a difference in a cookie.
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