Saturday, April 21, 2012

Eggs and Sugar

How many ways can you combine eggs and sugar? I made an angel food cake this weekend, which called for six egg whites. My grandma’s glaze for it called for 2 yolks…what to do with the rest? Crème brûlée.

Angel food cake: egg whites, sugar, flour.
Angel food glaze: powdered sugar, butter and water.

Crème brûlée: egg yolks, sugar and cream. Though I used 1t vanilla extract instead of the bean stuff, and only made a half. I used tartaric acid and not cream of tartar; apparently they’re different but I only saw the former at the store.

Glaze for the cake:

  • 3-4 Tablespoons butter or marg.
  • 3 Cups powdered sugar (sifted)
  • 2 egg yolks
  • 1 1/2 teaspoons vanilla
  • 3 Tablespoons milk.

I used water and not milk, seemed fine. Didn’t need even half of it though for the small 20cm cake.

Monday, April 16, 2012

Meat Internal Doneness Temperatures

This is really just a reference for me, my “preferred” temps as I switch my meat thermometer from F to C.
Meat °F °C Doneness
Beef & Lamb 135 57.2 Red centre
Salmon/Trout 135 57.2 Just tipping from translucent to opaque
Chicken Breast 160 71.1 Especially juicy when brined
Chicken Dark Meat 170 76.6
Pork 140 60 Juicy!
Thermopen manual – highly recommended thermometer btw. To switch a Thermapen from C to F, toggle switch 1: