#Best pavlova recipe

[simmeringstarfruit]

Classic Pavlova with Berries and Mint

Sweet, summery, classic pavlova! This light and airy dessert is a timeless traditional recipe, featuring pillowy meringue with crisp exterior and marshmallow centre, topped with a generous cloud of whipped cream, summer berries, and fresh mint. Make this show-stopping dessert recipe any time of year to wow your friends and family; it’s a hard treat to beat! Including a guide with tips and tricks…

[spelllingandthemysteryschool]

Dessert anon im here for you 🫡 epicurious has a recipe for a crazy three-layer pavlova (meringue cake) with fresh summer fruit; their chocolate whiskey bundt cake is also perfect for cooler seasons

From a book called The Everyday Baker (can probably be found on libgen or similar): im a huge fan of their lemon-blueberry goat cheese roll cake as well as their espresso marbled coffee cake!!

And for simpler treats New York Times Cooking has a great recipe for strawberry drop biscuits :3 NYTC is a fantastic resource for drawing inspiration but i often apply my own experience and judgment to the recipes. Best of luck :D

LOVE U FOREVER TRISTAN 💝

[stimsofooo]

Recipes for a Parakeet Therian!

Breakfast:

Banana Nut Breakfast Farro - Budget Bytes

Whole Grain Porridge - Veggie Inspired

Blueberry Smoothies Recipe | Bon Appétit (bonappetit.com)

Lunch:

Salted fish with macadamia and native pepper recipe | Gourmet Traveller

Colorful Millet Salad with Chickpeas, Veggies, Garam Masala (katheats.com)

One-Pot Millet Pilaf With Vegetables & Turmeric Recipe on Food52

Braised eggplant with saltbush | SBS Food

Stir-fried Australian native greens recipe by Kylie Kwong | Gourmet Traveller

Kingfish ceviche recipe with avocado and finger lime by Jacqui Challinor | Gourmet Traveller

Dinner:

Millet Veggie Burgers - Detoxinista

Gorgonzola, leek and walnut orzotto recipe | delicious. magazine (deliciousmagazine.co.uk)

Celeriac & Walnut Tacos (eatingwell.com)

Kap mauri oxtail ragù recipe | Gourmet Traveller

Barramundi with cavolo nero and capers | Gourmet Traveller

Thai Peanut Noodles - Nora Cooks (PARAKEETS CANNOT EAT PEANUTS.)

Snacks:

Puffed Millet Granola with Almonds, Honey and Coconut - Craving California

Tasty Millet Zucchini Fritters - Vibrant plate

Kale Chips!

Kakadu Plum, fingerlime, and all sorts of fruits & nuts!

Dessert:

Baklava Recipe-How to make the BEST Honey Baklava (themediterraneandish.com)

Greek Walnut Spice Cake (eatingwell.com)

Pavlova with Fresh Berries | Williams Sonoma (williams-sonoma.com)

Lemon myrtle brown butter madeleines | Gourmet Traveller

(i put too many desserts because it was fun!)

[historia-vitae-magistras]

Who's the best cook of your characters?

Probably Jack. Sometimes viral recipes are called "Marry me chicken" but Jack's cooking is generally "brave the spiders chicken parm." He eats like shit too, man's pairing wines with his dino nuggies but you give Jack the espresso machine or the stove if it must be manned by the anglosphere. Zee will fight him about the origin of pavlova but even she will admit he makes a better one than she does.

[dia-souls]

"Yuma-kun. Can I ask something?"

"I found this really nice recipe for strawberry pavlova, but to get the best result, I need high-quality strawberries and those from the local shops just aren't cutting it..."

Sharon clapped both hands together, lowering her head a little as she spoke with a pleading tone.

"ーー So please! Would you perhaps share some of the strawberries from your garden with me? I don't think I'll find better ones anywhere else!"

"Haaa, you need strawberries to cook strawberry pavlova and do you want to get the strawberries you need from me?"

Hearing this, Yuma looked at Sharon with a scary look and brought his face close to her face and looked directly into her eyes with a scary look.

"There is no way in hell I'm sharing my precious strawberries with you. Are you aware , I grew these vegetables and fruits with my tears and sweat."

Yuma rejected Sharon's request with a shout. It didn't take long for his scary face to turn into a grin.

"Or maybe you want to do something else for me in exchange for my delicious strawberries hehe?"

[yyzjpg]

My Mom's Birthday Party !

Journal Entry #7 September 23, 2024

Tomorrow is my mom's birthday, and I wanted to do something special for her. So, I decided to bake a cake for the first time in my life, even though I knew I wasn’t the best at baking yet. I wanted to make this birthday memorable! I got up early, and at 10 a.m., I got ready to buy all the ingredients I needed. I found a simple recipe on Tiktok called "pavlova" that looked delicious, so I was excited to try it out. By noon, I arrived home and immediately got to work in the kitchen. I followed every detail in the video closely, measuring and mixing just like they showed. Surprisingly, everything turned out well! I felt a sense of accomplishment as I watched the cake smoothly brown in the oven. I really hope my mom will be proud of me since this is my first time baking for her. On that day, we celebrated my mom’s birthday party smoothly. The cake was perfectly cooked, and seeing her smile made all the effort worth it. I’m so glad I took the chance to try baking. It was a wonderful way to show my love for her!

[masalamingles]

Pavlova

Pavlova is a delightful dessert named after the well-known Russian ballerina Anna Pavlova. It’s a meringue-based totally dessert crowned with whipped cream and fresh culmination. Here’s a conventional dessert recipe:

Ingredients:

For the meringue base:

4 big egg whites, at room temperature

1 cup superfine or caster sugar

1 teaspoon cornstarch (cornflour)

1 teaspoon white vinegar or lemon juice

1 teaspoon pure vanilla extract

For the topping:

1 cup heavy cream 1 tablespoon powdered sugar (modify to taste) Fresh culmination (strawberries, kiwi, ardour fruit, berries, and many others.), sliced or complete, for topping Instructions:

Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper. You can gently hint a circle (about 89 inches in diameter) on the parchment paper as a guide for shaping the pavlova if favored.

In an easy, dry mixing bowl, beat the egg whites with the use of an electric mixer on medium-high speed until they form smooth peaks.

Gradually add the sugar, a tablespoon at a time, at the same time as continuing to conquer the egg whites. Increase the mixer pace to high and beat until the mixture turns into sleek and forms stiff peaks. This manner may take about 5-7 minutes.

Gently fold inside the cornstarch, vinegar lemon juice, and vanilla extract into the meringue mixture with the usage of a spatula. Be careful now not to deflate the egg whites.

Spoon the meringue onto the organized baking sheet, forming a spherical form within the traced circle or shaping it into a nest-like shape with barely raised edges.

Place the baking sheet in the oven and right away reduce the temperature to 250°F (120°C). Bake the pavlova for approximately 1 hour and 15 mins to 1 hour and 30 minutes, or till the outside is dry and crisp. The inside ought to continue to be soft and marshmallow-like.

Once baked, flip off the oven and let the pavlova cool absolutely in the oven with the door barely ajar.

Before serving, whip the heavy cream with powdered sugar till it paperwork smooth peaks.

Carefully switch the cooled dessert to a serving plate. Spread the whipped cream over the pinnacle of the pavlova.

Decorate the dessert with fresh fruit slices or a complete culmination of your preference.

Slice and serve the pavlova immediately. It’s exceptionally loved and fresh! The crispy outer shell blended with the marshmallow-like middle and the creaminess of whipped cream and sparkling result make it a lovely dessert.

Keep Following Masala Mingles to stay updated with more interesting recipes !!

Check for the best oven here!!

Check Next: https://masalamingles.com/iced-tea/

[inertialily]

Recipe for Best Ever New Zealand Pavlova This recipe is a Christmas table staple and a family favorite that is frequently prepared at dinner parties. The ideal pairing is the crisp meringue exterior and marshmallow interior. Add whipped cream and fresh fruit as garnish. 1.25 cups white sugar, 3 teaspoons cornstarch, 1 teaspoon distilled white vinegar, 3 egg whites, 2 tablespoons water, 1/2 teaspoon vanilla extract, 1/8 teaspoon salt

[jonnygraham]

A Drama Queen's Pavlova This recipe is so simple that it seems cheating! The season of the fruits and berries makes it especially striking. It is a real crowd pleaser, and the best part is that you can prepare it the day before.

[besttestkitchen]

Elevating Home Cooking at America's Test Kitchen - besttestkitchen.com

BOSTON -- It's every home cook's dream, the picture-perfect test kitchen at Cook's Illustrated. Staffers there conduct taste tests, try out cookware and equipment, and perform food science experiments.

Click Here: https://twitter.com/besttestkitchen

The winner gets a big prize - the chance to become a regular on their TV show. But the contestants seem more interested in boosting their social media profile or building an independent career than joining the team.

A Real Place

On any given day, TV cameras roll in this Brookline, Massachusetts, kitchen, where a team of highly qualified test cooks and editors perform thousands of tests every year. They develop recipes for magazines, cookbooks, and the website; review and rate cooking equipment and ingredients; and conduct taste-tests and demos on television. Recipes are tested 30, 40, and sometimes even 70 times before the team is satisfied that they've discovered how to make them foolproof for home cooks.

ATK's editors also share their expertise by writing cookbooks that teach readers new techniques, offer easy-to-follow step-by-step tutorials (like roasting carrots or making a pie crust), and feature detailed nutrition information and helpful cooking tips. And the website offers a wealth of quick-tips, kitchen basics with illustrations, "tastings and testings," and conversions and equivalencies for recipes.

While the site and print publications are free of ads, online commerce opportunities -- subscriptions to the websites, magazine or cookbooks, and online cooking school — drive the bulk of ATK's revenue. Nussbaum says subscribers are "very loyal." They renew their subscriptions at an 80% rate and buy more cookbooks and equipment.

ATK's TV hosts, Bridget Lancaster and Julia Collin Davison, bring viewers into the kitchen to demonstrate equipment reviews and explain the ATK's secrets for foolproof recipes at home. The team also writes and edits books, including the New Family Cookbook, which features 1,100 new recipes and a fresh package.

Recipes

The obsessive cooks at America's Test Kitchen put all sorts of ingredients, recipes, and cookware through objective, rigorous testing. Their results—published in a series of top-rated cookbooks, the PBS cooking show, and a magazine called Cook's Illustrated—are widely respected as the best in the business.

Here: https://www.pinterest.com/besttestkitchen/

This latest book, a compendium of essential recipes and techniques from the 15,000 square foot test kitchen, is designed to help home cooks elevate their meals and baking. The recipes are geared to the busy modern family, with dishes that can be made quickly and on the cheap.

Recipes are clearly written and illustrated with step-by-step photos. The authors provide helpful tips and advice, from choosing the right pan for frying to ensuring that the bread dough rises properly. They also offer advice on modifying a recipe for special diets, such as eliminating sugar or gluten-free flour.

The editors also include recipes that can be made with minimal equipment, such as a blender or food processor. In addition, they explain why some tools are better than others—like how a wire whisk makes it easier to separate eggs for Magda's Chocolate Pavlova. Adam Ried, who appears in most episodes, hosts a segment called Equipment Corner where he shows several brands of the same item and explains how each performs.

Chris Kimball, founder and editor of Cook's Illustrated and host of the PBS cooking show America's Test Kitchen, continues to be a lively presence on camera, but his co-host Bridget Lancaster replaced him at the start of season 17. She remains with the show for all future episodes. This is a great addition to the library of anyone who enjoys home cooking.

Cookware

The 15,000 square foot America's Test Kitchen in Boston's Seaport District is home to a team of more than 60 test cooks, editors and cookware specialists. They make recipes that can be reproduced by at-home chefs with a high degree of success. The goal is that they'll be easy to prepare, and that home chefs will understand why the recipe works and what makes it good.

The cookbooks that the team produces in this state-of-the-art facility are chock-full of information that even the most seasoned cook will find useful. There are detailed explanations of the how and why, as well as ratings on a wide range of cookware and supermarket ingredients.

Here: https://band.us/@besttestkitchen

Some of the best books from the team include Chicken Schnitzel, Smashed Burgers and Yeasted Doughnuts. There are also books that are targeted to specific kinds of food, such as Comfort Food Makeovers, and ones that are designed to be time-saving, with recipes that can be made in batches and frozen for later use.

Elle Simone Scott, who has worked on the show for several years and also provides the food styling and expert advice that appears across their media platforms, is a master at making recipes accessible to nervous new cooks. This is reflected in the recipes in her book. The book features dishes like bowl cakes, no-knead bread and Boston cream cupcakes that even the most timid baker can take on with confidence.

As the official egg of America's Test Kitchen, Eggland's Best eggs will be featured in all of the recipes and equipment reviews that appear in the TV shows, magazines, cookbooks and online content. This will help inspire cooks of all skill levels to feel confident in their kitchen and make delicious meals for themselves, their friends and family.

Equipment

America's Test Kitchen is one of the most trusted sources of cooking knowledge via a portfolio of television shows, magazines and cookbooks. The Splendid Table visits the Boston-based company's 15,000 square foot test kitchen where editors, cooks, food scientists and tasters develop foolproof recipes for TV, online cooking school and best-selling cookbooks. The company is known for rigorously testing ingredients, equipment and tools to help home cooks achieve success in their own kitchens.

The best tools and equipment are key to creating delicious dishes and desserts, especially when baking. A reliable digital thermometer is essential for golden-brown baked goods and tender meat, as well as accurate iced drinks and jiggly frothy cocktails. America's Test Kitchen editors love this sleek pick from OXO, which offers 10 color options and is easy to read from any angle.

Anyone who's experienced their family size dwindling knows that it can be difficult to make meals for just two. This comprehensive cookbook addresses the challenge by adapting classic recipes to a smaller crowd. Recipes like Chicken Schnitzel and Lasagna for Two are proportioned perfectly to avoid having leftovers or a baked good that is overly rich or undercooked.

The book also includes tips and tricks to make cooking for a smaller group easier including advice on buying a new stove, refrigerator and freezer. Editors also explain how to care for a variety of small appliances and equipment and offer recommendations on which brands of equipment are the best value. Adam Ried hosts a series of short segments called Equipment Corner in which he tests several different brands of a particular tool or ingredient and then identifies the top choice. The reviews are often interspersed with non-animated science segments by Kimball and Jeremy Sauer.

Pantry Staples

The answer to the question, "What's for dinner?" feels less intimidating when your kitchen is stocked with pantry staples. But which items are truly essential—and how do you know if you're stocking up on the best versions? In this book, the experts in America's Test Kitchen's 15,000 square foot test kitchen reveal the products they keep on hand to help home cooks achieve better results.

A handy spin-off from the America's Test Kitchen cooking school, this guide features 60 illustrated tutorials for core recipes and techniques that every cook should master—from searing a steak to making a classic quiche. It also includes the test kitchen's no-nonsense ratings of equipment and ingredients to make smarter shopping decisions.

Many viewers are familiar with the show's cast members, who each host a weekly segment answering viewer mail questions. On-screen Instructor & TV show cast member Kimball appears in most episodes, with fellow Cook's Illustrated staffers Hays, Lancaster, and Sauer appearing as guest hosts. The show's gadget expert Adam Ried also appears in most episodes to review smaller kitchen gadgets, demonstrating the features of various options before recommending a product.

Other on-screen and off-screen staffers include food editors Chris Souza, Bryan Roof, and Lisa McManus, who answer viewer mail and conduct regular ingredient and equipment reviews. Odd Todd designs animations for the Science Desk segments, which illustrate such topics as flambe, brining, and whether plastic or wood cutting boards are better for kitchen hygiene.

The team behind the show also publishes a number of cookbooks based on the recipes and techniques shown each week. Designed to fit busy lifestyles, this collection of America's Test Kitchen cookbooks offers a variety of clever meal solutions that are simple to prepare but will still impress your family and friends at any occasion.

[maximeramoul]

Best Ever New Zealand Pavlova This recipe is a Christmas table staple and a family favorite that is frequently prepared at dinner parties. The ideal pairing is the crisp meringue exterior and marshmallow interior. Add whipped cream and fresh fruit as garnish.

[thedisneychef]

What To Do With Egg White Recipe

Hi everyone! I'm so excited to be talking about egg whites today. Egg whites are an incredibly versatile ingredient that can be used in a variety of recipes, from savory dishes to desserts and beyond. Today, I'll be discussing some amazing ways you can use egg whites in your cooking. Whether you're looking for something quick and easy or trying out a new recipe, there's sure to be something here that will tickle your tastebuds! So let's get started on exploring what to do with egg white recipes! Meringue Desserts I love making desserts with egg whites! One of my favorite recipes is meringue, which can be used to make a variety of delicious treats. Frosted cakes and pavlovas are just two examples of the many types of desserts you can create using this versatile ingredient. To make meringue, I start by separating the eggs and beating the whites until they form soft peaks. As I slowly add sugar, I continue whisking until stiff glossy peaks form. Once it's finished, I then use a piping bag to shape my meringue into whatever shapes I want for my dessert - usually stars or shells. Baking is always the final step in creating these sweet treats and it never fails to amaze me how light and airy yet crisp on the outside these delightful morsels turn out every time! The best part? You can enjoy them either on their own or as an accompaniment to your favorite ice cream flavor. Egg White Omelettes Moving on from meringue desserts, let's look at a savory way to use egg whites: omelettes! Omelettes are a great option for breakfast or lunch, as they can be filled with all sorts of ingredients. Plus, you get the added bonus of having some extra protein if you choose to make your omelette out of just egg whites. To make an egg white omelette, start by beating two to three egg whites together in a bowl until the mixture is light and frothy. Heat up some butter or oil in a skillet over medium heat before adding the eggs and stirring them around until they’re cooked through. You can top off your omelette with cheese and vegetables of your choice. Egg whites also make excellent additions to salads. Start by separating two or three eggs into bowls so that each yolk has its own white. Whisk the egg whites together until they become thick and foamy before pouring them into a pan over low-medium heat and scrambling them like normal scrambled eggs. Once done cooking, scoop the fluffy scramble onto a salad made of lettuce, tomatoes, bell peppers, onions – whatever veggies take your fancy! The subtle flavor of the egg whites makes it easy to dress this salad however you desire; whether it's with olive oil and balsamic vinegar or ranch dressing. Now that we've explored both sweet (meringues) and savoury (omelettes & salads), I think it's safe to say there are plenty of delicious recipes one can try using only egg whites! Have fun experimenting - you never know what amazing creations could come from those little white packages! Baked Goods I'm sure you've all heard of angel food cake and Pavlova dessert, two delicious treats that make use of egg whites. But did you know there are so many other recipes out there for what to do with your egg whites? Well, I'm here to tell you about some great baked goods options! Let's start with a classic: meringue cookies. Meringues are crisp on the outside but chewy on the inside and oh-so flavorful when combined with different add-ins like dried fruit or nuts. They require just three ingredients – sugar, egg whites, and cream of tartar – making them easy to whip up in no time at all. Plus, they look as beautiful as they taste! Finally, why not try a batch of macaroons? These sweet little delights consist mainly of ground almonds or coconut flakes mixed with an equal amount of whipped egg white, plus a bit of confectioner’s sugar. You can customize them however you'd like by adding flavorings such as vanilla extract or almond extract; even coloring them pastel shades is popular these days. So get creative - macaroons are perfect for experimenting! Sauces And Dressings I love making sauces and dressings with egg whites. It's a great way to use up any extra whites that you may have left over from other recipes. My favorite Asian style sauce is made by combining some soy sauce, sesame oil, garlic powder, honey, and white vinegar. I like to make it thick enough so it coats everything nicely. For savoury dips, try whisking together equal parts egg whites and cream cheese for a delicious yet light dip that can be used on just about anything! When making sauces or dressings using egg whites there are a few things to keep in mind. Be sure not to heat the egg whites too quickly as this will cause them to scramble instead of thicken. Also adding an acid such as lemon juice or white wine vinegar helps stabilize the mixture and adds flavor without overpowering it. You can also experiment with different herbs and spices depending on what kind of dish you're preparing. These versatile ingredients can help you create amazing dishes with minimal effort! Whether you’re looking for something sweet or savory, you’ll find plenty of options when working with egg whites – from sauces to salad dressings – they really do lend themselves well in the kitchen! Cocktail Recipes I'm sure you've heard of the classic egg white cocktail, but did you know that there are so many other delicious ways to use egg whites in your drinks? Whether you're a novice or an experienced mixologist, adding some creativity and flavor to your recipes can take them from ordinary to extraordinary. Let's explore some amazing flavorful recipes with egg whites that will bring out the best in your cocktails! One great option for enhancing any drink is using flavored syrups – think raspberry syrup, ginger-honey syrup, and even lavender-rosemary simple syrup. Not only do these add sweetness and complexity, but they also create incredible aromas that make every sip more enjoyable. When combined with egg whites, these flavors really pop–so don't be afraid to experiment! Who knew making delicious cocktails could be so easy? With just a few ingredients like flavored syrups and egg whites, you can craft unique creations filled with bold flavors and captivating aromas. If you want to give your drinks something extra special, try one of these tasty concoctions today! Frequently Asked Questions How Long Do Egg Whites Keep In The Refrigerator? Storing egg whites in the refrigerator is a great way to keep them fresh and safe. For best results, it's important to know how long they will last before spoiling. Generally speaking, you can store egg whites in an airtight container or sealed bag for up to four days. This shelf life can be extended slightly if you add a pinch of salt or sugar to the mixture before storing. It's also important to make sure your fridge temperature stays below 40°F (4°C). Following these tips will help ensure that your egg whites stay fresh and tasty! Can Egg Whites Be Frozen? Sure can! Egg whites freeze really well in the freezer. Just make sure to use them within 6 months for best results, as freezing temperatures can affect their texture and egg safety. To freeze, beat your egg whites until soft peaks form before transferring into an airtight container or freezer bag. Freeze for up to six months before thawing out and using in a recipe. Are Egg Whites Healthy To Eat? Absolutely! Egg whites are incredibly healthy to eat. In fact, they're a great source of low-calorie protein and contain essential minerals like potassium and magnesium. Not only that, but egg whites can be used in many different ways while cooking. From omelets to meringues, you have plenty of options when it comes to using them in recipes. Best of all, if you need to store some for later use, egg whites can easily be frozen without losing their nutritional value. Are There Any Substitutes For Egg Whites? Are you looking for eggless baking or vegan alternatives? You don't have to miss out on your favorite recipes that call for egg whites! There are several creative substitutes like tofu, applesauce, flax and chia seeds, mashed banana, and plain yogurt. Experiment with different ingredients until you find one that fits the flavor profile of the recipe. With these alternatives, you can enjoy your favorite dishes without having to worry about eggs! Is It Safe To Eat Raw Egg Whites? It's a common question: is it safe to eat raw egg whites? The answer is yes, but you should be aware of the potential risks. Egg whites are high in protein and low in fat and calories, so there can be some nutritional benefits. However, consuming raw eggs increases your risk for salmonella poisoning, which can cause serious illness or even death if left untreated. To reduce this risk, make sure that any eggs you consume have been properly refrigerated and cooked thoroughly before eating. Conclusion It's important to know how to store and handle egg whites in order to get the most out of them. Egg whites should be kept refrigerated, but can also be frozen if needed. They are a healthy source of protein when cooked properly, although there are some substitutes that can be used as well. Raw egg whites are not recommended due to potential health risks associated with consuming raw eggs. With all this information in hand, you're now ready to start experimenting with different recipes using egg whites! Whether you decide to bake something sweet or whip up an omelette, you'll have plenty of options for what to do with your egg whites. Enjoy! Read the full article

[howandreviews]

Eggs are Expensive!

Egg prices can fluctuate due to a variety of factors, such as supply and demand, feed costs, and avian influenza outbreaks. Additionally, the cost of production can also play a role in determining egg prices. For example, organic and free-range eggs tend to be more expensive than conventional eggs due to the added costs of production.

There are several options for cooking with egg substitutes, depending on the recipe and desired outcome. Some popular options include:

Silken tofu: blended silken tofu can be used as a substitute for eggs in baking recipes, such as cakes and brownies.

Silken tofu is a smooth and creamy type of tofu that is often used as a replacement for eggs in baking. It is high in protein and adds moisture to the baked goods. To use silken tofu as an egg substitute, simply blend it in a food processor or blender until smooth, and then use it in place of eggs in your recipe. It's best to use silken tofu in recipes that call for 1-2 eggs, and it works well for recipes like cakes, brownies, and cheesecake.

Applesauce: unsweetened applesauce can be used as a substitute for eggs in baking recipes, such as cakes and muffins.

Unsweetened applesauce can be used as a replacement for eggs in baking recipes. It adds moisture to the recipe, and also helps to bind ingredients together. To use applesauce as an egg substitute, simply use 1/4 cup of applesauce in place of one egg. It works well in recipes like cakes, muffins, and quick breads. I use this a lot since my grandkids are allergic to eggs.

Yogurt: plain yogurt can be used as a substitute for eggs in baking recipes, such as cakes and quick breads.

Plain yogurt can be used as a replacement for eggs in baking recipes. It adds moisture and flavor to the recipe. To use yogurt as an egg substitute, simply use 1/4 cup of plain yogurt in place of one egg. It works well in recipes like cakes, muffins, and quick breads. 

Flaxseed: flaxseed mixed with water can be used as a substitute for eggs in baking recipes, such as cakes and cookies.

Flaxseed mixed with water can be used as a replacement for eggs in baking recipes. The flaxseed mixture acts as a binding agent and helps to hold the ingredients together. To use flaxseed as an egg substitute, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg that you are replacing. Allow the mixture to sit for a few minutes until it thickens, and then use it in your recipe. It works well in recipes like cakes, cookies, and breads.

Aquafaba: The liquid from a can of chickpeas can be whipped to a stiff peak to make a meringue like substitute for eggs in baking recipes like macarons, meringue pies and pavlovas.

Keep in mind that while these options can be used as substitutes, the texture and taste may be affected. It's best to experiment with small batches and adjust the amount according to the recipe. It's also important to note that not all egg substitutes work in all recipes, some of these options may not be suitable for certain recipes.

[tracybirds]

imo Gordon and Scott are the best all-round cooks! But they’d have very different styles as they go about it.

Gordon makes it a hobby to search out new recipes to try, he always calls in with last minute ingredients to add to the shopping list because he’s found something weird and wonderful to try! He gets really on board with presentation and got so fussy about plating after he watched a reality cooking show that everyone yelled at him for taking too long. He also enjoys trying to replicate takeaways, he makes obnoxious notes on flavours and textures whenever the family eats out so he can make improvements and eventually be free of the limitations of living in an isolated part of the world because no, Scott, it doesn’t matter how fast he can fly, they still have to reheat the meals when they get them and that’s not acceptable. His most elusive recipe replication is the Celery Crunch Bar, his white whale that every member of the family is actively sabotaging because there are limits Gordon!!

Scott on the other hand cooks the best comfort food. It’s usually very simple, many are recipes Lucy taught him as a kid, and everyone always appreciates the old favourites. If he can, he’ll cook for all the special occasions because he’s the one that knows what everyone likes and he’s the one who carries on the family traditions. He’s taught everyone a handful of recipes that he thinks are important to pass down, but they’re not written recipes, they’re cooked more with feeling and instinct. He couldn’t tell you how much milk to add, only when to stop, because he knows how it should look, knows how it should move when he stirs the spoon, and most importantly, knows how it should taste at every step.

In contrast, Virgil and John cook passably but not well enough to volunteer. Virgil and John have the precision required for baking though so...

John is a little more slap dash than one would expect so his creations are a little more...experimental... You know that old post that comes around every now and again with a bunch of different choc chip biscuits with captions like “too much flour” and “not enough eggs” or whatever - that’s John, he has happily ruined more bikkies than most people bake in a year, all in the name of science. He also trials all kinds of alternates to find the best biscuits for people with allergies (I have an excellent no-egg recipe for choc chip bikkies and no-egg, no-dairy chocolate cake if anyone wants it!) He excels in making biscuits and slices in particular.

Virgil on the other hand specialises in cakes. He can make the richest flavours for a mud cake, gets the colouring and texture for a red velvet cake just right, and he hasn’t had a pavlova collapse on him since 2054 (we don’t talk about 2054). I reckon he’d also get a huge kick out of cake decorating, mixing the little gels to get just the right shade, having fun playing with different techniques and icings, creatively cutting cakes to make dinosaurs and sharks and all sorts!

And Alan? Alan managed to slip under the radar in terms of cooking for a number of years. He has a scheduled night for meal prep and cooking - he likes baking better because the results are tastier - and he can cook simple stuff okay. He really struggles with portioning and often overestimates or underestimates how much is needed. He has a good knack for flavour, doesn’t like overcomplicated recipes, and has to admit it feels good to share food he’s made with others :)

Realistically of course, there’d be a lot of meal prep and double batch cooking and stuff because you don’t have the luxury of cooking and baking when any second you could have to drop everything for a rescue. The oven has a built-in fail-safe that shuts off the power five minutes after any of the hatches down to the hangar are activated unless a code to confirm someone is still present is put in. And I think MAX was specifically made to do a lot of the domestic stuff - cooking included - but he gets into fights with Grandma about it on the regular lol.... but when she’s not looking, he makes a lot of the meals.

Question of the Day

Which resident of Tracy Island do you think would be the best cook?

What are each resident's speciality?

What kind of fun do you think they might get up to tackling this every day chore? Or does takeaway get imported on a regular basis?

Thoughts?

Nutty

(who was pondering the question herself)

[nkdhiman]

best pavlova recipe James martin

best pavlova recipe James martin

best pavlova recipe James martin Basic Ingredients for best pavlova recipe James martin Four large eggs whites at room temperature One cup sugar One Tbsp cornstarch 3/4 teaspoon cream of tartar One tsp vanilla extract Assembly One cup whipping cream Half tsp finely grated lemon zest One Tbsp freshly squeezed lemon juice Three Tbsp sugar Half tsp vanilla extract Two ripe passion fruit How do you…

[foodffs]

The BEST Pavlova Roll – Easy Meringue Roulade

Dessert is sorted for your next gathering with the best Pavlova Roll you’ll ever eat. Berries and whipped cream are rolled and encased in this easy meringue roulade – crispy on the outside, and soft on the inside – how it should be. Make ahead or on the day!

Recipe Here: https://www.wandercooks.com/pavlova-roll/