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HOW TO SEPARATE EGG WHITES

Watch the video to learn how to separate egg yolks and whites with Chef Paul Prudhomme.

1. Sharply tap the egg along its middle on the side of the bowl to make a crosswise crack and gently pull apart the two half over a bowl allowing some of the whites to fall away while keeping the yolk in one half of the shell.
2. Slowing transfer the yolk back and forth from one shell to the other being careful not to break the yolk, until all the whites have fall into the bowl. The smallest trace of yolk will keep the whites from foaming properly when beating. If any yolks get into the white it can sometimes be removed with the edge of the egg shell be sure to remove all the yolks.
3. Cover leftover unbroken egg yolks with cold water to prevent a skin from forming on its surface and refrigerate for up to two days and drain them before using. The egg whites can be store in the refrigerator for up to five days in a airtight container.

Note: Eggs separate easily when cold.

Posted on Jul 23, 2009

HOW-TO UNMOLD GELATIN

Making gelatin is easy, but when it comes to unmolding in one piece can be intimidating. Here’s two ways to easily unmold gelatin:

1. Spray the mold with cooking oil before filling. If you want to avoid an oily film which might cloud the surface by using oil spray, simply rinse the mold with cold water prior to filling.

2. Dip the mold into warm (not hot) water to the depth of the gelatin for 5 to 10 seconds, loosen edges with a knife or spatula, and unmold. To center a mold on a plate, rinse the plate with cold water before unmolding the dessert. Return to the refrigerator for 20 minutes to refirm.

Posted on Jul 22, 2009

HOW TO MAKE ITALIAN MERINGUE BUTTERCREAM

The Italian Meringue Buttercream is made by whipping the egg whites to stiff peaks then pouring the sugar syrup and whipping until cooled to room temperature. Then softened butter is added a little at a time and whipped until smooth and fluffy. The Italian Meringue Buttercream can be made in advance and kept it in an airtight container in the refrigerator for a week or frozen for up to 3 months. CakeLove owner, Warren Brown shows you the process of making CakeLove standard buttercream cake, the Italian Meringue Buttercream.

5 egg whites (from large eggs)
10 oz extra-fine granulated sugar
1/4 cup water
16 oz unsalted butter, cut in small pieces

***For directions watch the video.

Posted on Jun 19, 2008

HOW-TO FILL AND FROST A CAKE

Watch and learn how to frost a cake with Sandy Sheppard, Master Cake Decorator. Sandy has been decorating cakes for over 25 years.

Frosting a cake is as easy as eating by following these simple tips:
1. Trim the tops of cakes to create an even surface.
2. To keep your cake stand neat while frosting the cake, tuck strips of parchment paper underneath the cake after you’ve placed it on the stand and before you begin frosting.
3. Spread a thin layer of frosting on the cake with an offset spatula to seal in crumbs (called “crumb coating”). Chill for about 30 minutes before applying the final coat of frosting. This will help keep crumbs from working their way into the layer of frosting.
4. To keep a tall cake from sliding while you work, insert a bamboo skewer through the center.

Posted on Dec 14, 2007

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