Comments on: Egg Snobbery http://askjo.com.au/2010/02/03/egg-snobbery/ making ordinary food extraordinary Wed, 08 Feb 2012 08:34:55 +0000 hourly 1 http://wordpress.com/ By: Wendy http://askjo.com.au/2010/02/03/egg-snobbery/#comment-329 Mon, 08 Feb 2010 01:52:08 +0000 http://askjo.com.au/?p=402#comment-329 Hi Jo,
Thanks for your prompt reply.
I made your pav at the weekend. It turned out much better than the other ones, but still a little bit – slightly – gooey underneath in the middle. I guess I could either make the circle larger, therefore not as high a pav, or else cook it for 15 mins. longer?
It had a nice crisp shell which was good.
Does apple cider vinegar work as good as white vinegar?
Wondering what does the hot water does?
When you are whisking the whites before the addition of the sugar, if the beaters are only going on 2, how long should this take?
Yes, I certainly do have a Kitchen Aid! It is a nice acqua one that matches my splash backs!
Just wondering if you were the judge of the cookery section at the Berwick Show a few years back? My sponge won the Best Exhibit!! However, my yo yos got 2nd prize!
If I were to ever get another oven, do you have any recommendations?
I love being able to ask cookery questions to someone who is so accessible and helpful!
Thanks Jo

Wendy

]]> By: jo richardson http://askjo.com.au/2010/02/03/egg-snobbery/#comment-319 Fri, 05 Feb 2010 02:43:20 +0000 http://askjo.com.au/?p=402#comment-319 Hi wendy,
how silly of me not to add in a size (shall do that as soon as i finish this reply). large is 700g carton- or approx 61g
beautiful old st george ovens – you know they where the BEST… all of the food writers and stylist around we all miss them!
tips:
1.egg whites at room temp before whisking

2. always bake on static / conventional meaning NOT fan forced. I am not a fan of the fan!! it cooks too quickly and causes issues. if you can’t turn off the fan – let me know

3.are you using a KitchenAid mixer? (i presume so), the egg white meringue must have all the suhar completely dissolved

4.allow the pav to cool with the oven ajar.
5. pavlova’s can weep when it is humid or raining… but if your mixer is a goodie (KitchenAid of course) and you follow my recipes – you should have complete success.

6.my snow pavlova is fabulous and I have made it so many times with out a single hiccup.

would love to know how you go.. good luck
have you visited our forum? the wonderful cooks out there will surely have some other tips for you….
Jo

]]> By: Wendy http://askjo.com.au/2010/02/03/egg-snobbery/#comment-318 Fri, 05 Feb 2010 00:05:20 +0000 http://askjo.com.au/?p=402#comment-318 Hello Jo
What size eggs do you call large? I am going to have a try at your Vanilla snow pavlova and I want to know what weight eggs to use.
For many years I have been able to make excellent pavs, but 4 years ago, I purchased a Kleenmaid oven and have never been able to make pavs like I used to in my St. George oven. They just have a very thin crumbly shell and are quite gooey in middle – sort of like the oven is ‘steamy’ or something?? Any clues?

]]>