9 more posts in this thread. [Missing image file: meringue.jpg]
I am going absolutely crazy! After three batches of failed, runny meringue batter I just want to eat my apron and call it a day.
Here's what I'm doing and I hope /ck/ could help pinpoint my problem:
- I make sure I'm using clean stainless steel bowls
- I age the egg whites 2 days and use them at room temperature
- For the syrup I tried looking up different recipes. Some called for 230F, 235F or 240F and I tried all of these temperatures. However, they all came out just as runny as the last, so I don't know which temperature is most reliable
I beat the eggs until they're soft peaks and then slowly add in sugar. Right after, I add in the syrup slowly in a thin stream on the side of the bowl to avoid the beaters. At first it looks great - fluffy and shiny. Then I beat it some more (10 min) and it looks like a runny goopy mess.
I'm at the end of my rope and I would love it if anyone had any pointers. Thanks in advance for saving my sanity!
10 more posts in this thread. [Missing image file: portal%2Bcake.jpg]
I want to bake a cake but I dont know which one :3
The Ingredients I have:
3 more posts in this thread. [Missing image file: grilled_flatiron_steaks_with_tomato(...).jpg]
So, I've got a crazy craving for steak with sauteed tomatoes.
I was curious, how would you motherfu/ck/ers prepare this? What's the best cut, seasonings, method, etc. for you? I'd prefer to make the steak on the stove, and I haven't decided if I'd like to serve the tomatoes on the steak or over some pasta (but I'm thinking the juices from the meat could be a base for the tomatoes with just a bit of flour for texture).