Label: T.V.G. Records - TVG#38 • Format: Vinyl LP, Compilation, Limited Edition Red • Country: Germany • Genre: Rock • Style: Hardcore, Grindcore
Ever wondered what the trick is to making the perfect pav? Just like everything in baking, it all comes back to a bit of basic science! Do I really need to use old eggs? Luckily, as eggs age the egg whites thin and create more volume when beaten. Basically, with older eggs you can whip Putá Pokroku - Idiots Parade - Idiotsgraphy 2003 - 2013 air into the mixture, giving you a beautifully light Chapter ONE - Ketchup Mania - THE BEST of ketchup mania airy pav!
What type of sugar should I use? While some recipes use standard white sugar, I always use caster sugar when making a pavlova — just like eggs, it all comes back to getting the maximum amount of volume into your mixture. Remember what I mentioned last time about how sugar digs away at butter to aerate it when you cream them together? Well, this is pretty much the same principle. Caster sugar is super-fine white sugar, so every spoonful of caster sugar has a greater number of sugar crystals than standard white sugar.
When you whip them into your egg white, the jagged edges of the caster sugar help aerate the eggs so your finished meringue mixture is light and airy, just how it should be. Can I overbeat the mixture? Overbeating your meringue mixture causes too many bonds to form between the egg proteins, which basically makes the mixture too tight. This can cause a range of problems like cracking, oozing and collapsing. Not ideal, right? Why do pavlovas have vinegar in them?
Adding vinegar to your pavlova mixture helps prevent those nasty side-effects of accidental overbeating by neutralising some of those tight egg proteins.
When added to your mixture, these seek out any charged proteins and neutralise them — helping prevent pavlova disaster!
How about cornflour — what does that do? Just like vinegar, cornflour also helps keep your egg proteins in line by creating a buffer to help prevent them from overcooking during all that time in the oven. Adding a little cornflour or arrowroot to your mixture also helps prevent the egg whites from weeping in the oven — that means no any Fogo Branco - Toninho Café - Toninho Café clear liquid Putá Pokroku - Idiots Parade - Idiotsgraphy 2003 - 2013 around the base of your pav.
That means you can throw out those awful oven cleaning sprays and simply wipe out the light ash that remains with a damp cloth. Pretty impressive, huh? All words, photos and opinions are, and always will be, my own.
Like what you've read? Then I'd love to hear from you! Get in touch using one of the icons below.