liz at sugar Posted 9 Jan 2014 , 11:49pm
post #1 of

I am streamlining all my processes for speed/ease of use.  Thinking of switching from IMBC to SMBC, and wondered if anyone uses a microwave to get their eggs and sugar close to 160 before continuing the traditional way?  I've switched to the microwave for my lemon curd and caramel, and thought maybe I could avoid some time over the double boiler doing this.

 

Thanks in advance.

 

Liz

20 replies
cazza1 Posted 10 Jan 2014 , 1:36am
post #2 of

Good thinking Liz.  I also make my curd in the microwave and also melt chocolate.  I might try it next time.  I had not given it a thought until now.

liz at sugar Posted 10 Jan 2014 , 1:46am
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Thanks cazza1, I am going to try it tomorrow and see how it goes.  Worst case I throw out some egg whites and sugar.  When I was Googling this idea, I found lots of recipes for microwaved cooked meringue cookies - you make a sugar and egg white dough, put a ball of it in a cupcake wrapper and zap away!

 

Liz

-K8memphis Posted 10 Jan 2014 , 1:57am
post #4 of

looking forward to hearing your results if you don't mind sharing but i understand if you don' want to--i just think --'cooked eggs'-- but i do the curds in there now too--and i it--so i hope all goes very well for you--

 

in fact i do lime curd made with truvia regularly--

 

most/best and lotsa good luck to you

-"boldly going where no one has gone before -- star date 1-10-14"

shades of star trek ;)

vldutoit Posted 10 Jan 2014 , 2:01am
post #5 of

AMay I ask for your lime curd with trivia recipe? I am sugar intolerant (and yes a baker) and sometimes crave something sweet! TIA

-K8memphis Posted 10 Jan 2014 , 2:10am
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oh for sure

 

http://k8memphis.blogspot.com/2013/10/lime-curd-cheesecake-cupcakes.html

 

there's a few others on there too--the molton lava cakes are awesome and the chocolate cups too--the ridiculous cookies are absurd

 

and the lime curd--i still make it the same but the cheesecake minis--i don't add the eggs anymore--my sister was telling me she just mixes the cream cheese with some sweetener and vanilla--easy peasy--works great--no bake--

vldutoit Posted 10 Jan 2014 , 2:12am
post #7 of

AThank you so much

-K8memphis Posted 10 Jan 2014 , 2:14am
post #8 of

my pleasure

liz at sugar Posted 10 Jan 2014 , 3:51am
post #9 of

Quote:

Originally Posted by -K8memphis 
 

looking forward to hearing your results if you don't mind sharing but i understand if you don' want to--i just think --'cooked eggs'-- but i do the curds in there now too--and i it--so i hope all goes very well for you--

 

in fact i do lime curd made with truvia regularly--

 

most/best and lotsa good luck to you

-"boldly going where no one has gone before -- star date 1-10-14"

shades of star trek ;)


Yes, I will share the results of my experiment!

 

Liz

liz at sugar Posted 10 Jan 2014 , 5:58pm

Drumroll, please . . .

 

My experiment results are as follows:

 

Started with egg whites from 5 cold eggs.  Added 1 1/3 cups extra fine granulated sugar.  Mixed with whisk in large Pyrex measuring cup (Maybe 12 or 16 cup capacity).

My microwave is 700 watts, which is pretty weak.  I cooked on high at 30 second intervals, stopping to whisk after each interval.  After 6 - 30 second intervals, I was near 150 degrees, so I backed off to 10 to 15 second blasts.  Got to 160, poured in mixer bowl and whipped.  Added 3 sticks butter and switched to paddle on low, along with 2 T. Vanilla.

 

My result was just under 4 cups buttercream.

 

My observations:  I would start with 60 second intervals next time, do 2 of those, and then work down as I got closer to 160.  The resulting meringue was thick, dense and gooey, like a marshmallow creme.  My IMBC meringue is very different - very light and airy, and gets even more light and airy (like clouds) when you add the sugar syrup.  Is this just how SMBC meringue is, or was that because of my microwaving?  I don't know.  Maybe those of you who make SMBC can chime in.

 

Have to run, I'll post more later!

 

Liz

-K8memphis Posted 10 Jan 2014 , 6:34pm

oh wow this is so cool! now i wanna try it--but i probably can't get to it for a few days--gotta pot luck tomorrow to fix for--

 

yes i guess my meringue is kinda dense and gooey--idk--i don't take note of it that way y'know? one man's dense and gooey is the next man's one step closer to being done--but so long as you get a workable product--no worries huh--

 

this is truly exciting -- worlds are colliding -- in a good way

 

brilliant work, liz!

liz at sugar Posted 10 Jan 2014 , 8:32pm

Thanks K8!  I did a little more research, and apparently adding the sugar first, as is done in SMBC doesn't allow the whites to whip to as high a volume.  So I think my result is probably the same as if I had used a double boiler.  I do wonder now if I can whip more air into my finished SMBC, or if that will somehow break the emulsion?

 

Overall, I think the result was good.  I will probably tweak this method, and use it from now on.

 

I'll share that the reason I am bent on using a microwave is because my bakery opens in less than two months, and it is a SMALL space - 12 feet x 16 feet in our new City Market.  I reviewed all my recipes, and had so few items that I would use a gas burner for, that I elected not to buy one.  I am using a small butane stove for anything I need to cook stovetop, which I've now whittled down to pate a choux.  So I'm glad I've figured out one more way to use that microwave!

 

Liz

MBalaska Posted 10 Jan 2014 , 10:09pm

Quote:

Originally Posted by liz at sugar 

"............I'll share that the reason I am bent on using a microwave is because my bakery opens in less than two months, and it is a SMALL space - 12 feet x 16 feet in our new City Market.  I reviewed all my recipes, and had so few items that I would use a gas burner for, that I elected not to buy one.  I am using a small butane stove for anything I need to cook stovetop, which I've now whittled down to pate a choux.  So I'm glad I've figured out one more way to use that microwave!

 

Liz

 

Liz: If you can discover new methods like this, you'll have great success in your business.

Cheers, :D

mb

liz at sugar Posted 10 Jan 2014 , 10:34pm

Thanks MB!  I am excited to open - my husband and his friend are building my display cases, and I will post photos as soon as they are done. :)

 

Liz

cazza1 Posted 10 Jan 2014 , 11:16pm

Thanks Liz.  I am ganaching tomorrow but next time I am buttercreaming I am going to try it.  For the simple reason that it will save on washing up the bottom saucepan.

Stitches Posted 11 Jan 2014 , 1:19am

How exciting Liz (I can't wait to hear more details about your bakery)! Have you ever thought of using an induction cook top? I find them to be amazing!! They don't take much space and you can easily move them around like a Cuisinart.They boil water in seconds and I can make a curd or custard in half (or less) time than over a stove. Plus in my area they don't require a vent hood because there is not flame....no chance for a fire.

 

I've used it for deep frying and making toffee and it really works well and quickly.

liz at sugar Posted 11 Jan 2014 , 5:05am

Quote:

Originally Posted by cazza1 
 

Thanks Liz.  I am ganaching tomorrow but next time I am buttercreaming I am going to try it.  For the simple reason that it will save on washing up the bottom saucepan.

 

I'm all for less dishes to wash. :)

 

 

Quote:

Originally Posted by Stitches 
 

How exciting Liz (I can't wait to hear more details about your bakery)! Have you ever thought of using an induction cook top? I find them to be amazing!! They don't take much space and you can easily move them around like a Cuisinart.They boil water in seconds and I can make a curd or custard in half (or less) time than over a stove. Plus in my area they don't require a vent hood because there is not flame....no chance for a fire.

 

I've used it for deep frying and making toffee and it really works well and quickly.

 

Thanks Stitches, I will have to look at those.  I do have a hood in my booth (provided) so I am covered there for the time being.

 

Liz

liz at sugar Posted 13 Jan 2014 , 1:06am

Thought I would update this thread that I also successfully microwaved pastry cream tonight - worked really slick! Used the Laduree recipe (hope the French don't take offense).  Mixed everything except the butter and vanilla and nuked for 2 minutes, whisked, 2 minutes more, whisked, then just did 30 second intervals until very thick.  Added the butter and vanilla and it is cooling now

 

My mom and dad got our first microwave in the 70's, and I remember using it to blow up marshmallows and curl up bologna into a cup. (Yikes)  Nothing that really took advantage of the speed and the no-scorch factor that I am just now realizing exists!  And I love you can walk away - no constant stirring!

 

Liz

-K8memphis Posted 13 Jan 2014 , 1:23am

idk--i guess the next step is

 

"Liz for President"

 

beyond the coolest ever--

 

multiplied never ending congratulations--

 

'the academy' wants to Thank You!!!!

 

liz at sugar Posted 13 Jan 2014 , 1:31am

Actually, I feel pretty stupid that I've never thought to use a microwave for more than popcorn or heating up water.  Maybe other people use it to its full potential, and I was just in the dark.

 

Liz

Stitches Posted 13 Jan 2014 , 3:36am

Good Work LIZ! I never would have thought to attempt a custard in the micro..

 

You probably could start a new thread just on short cuts using the microwave.

 

My 2 favorite uses of the microwave; softening butter and melting chocolate. I couldn't melt chocolate with-out one anymore.

 

I use it all the time to heat any liquids, like heavy cream for ganache. If you have to live with-out something (like a stove) necessity really is the mother to invention!! I bet you'll come up with tons more ideas once you get into your new place.....we just hope you won't be too busy to share those great things!

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