Cake Central › Cake Forums › Cake Talk › Cake Decorating Business › Making Recipes From Scratch!
New Posts  All Forums:Forum Nav:

Making Recipes From Scratch! - Page 2

post #16 of 27
Quote:
Originally Posted by AZCouture View Post

I reaaaaaally dislike recipes for meringue bcs that don't indicate a proper temperature to cook to. That's irresponsible. And I don't want to hear that it's from some famous Craftsy instructor either, doesn't make a lick of difference.

I know right?! I can't make myself click on that link. I just want to cry when I see stuff like "rub it between your fingers till it's no longer grainy." Are you kidding me?!
post #17 of 27
Quote:
Originally Posted by vgcea View Post


I know right?! I can't make myself click on that link. I just want to cry when I see stuff like "rub it between your fingers till it's no longer grainy." Are you kidding me?!

 

ummm..that link is  not from a craftsy instructor and it gives temperatures when making IMBC..it's Warren Brown's instructions. Is that what you're talking about?

post #18 of 27
Quote:
Originally Posted by AZCouture View Post

I reaaaaaally dislike recipes for meringue bcs that don't indicate a proper temperature to cook to. That's irresponsible. And I don't want to hear that it's from some famous Craftsy instructor either, doesn't make a lick of difference.

 

what are you referring to?

post #19 of 27
I'm talking about the one up thread a bit that refers to heating the egg whites and sugar until it's not grainy. No mention of proper temperature. There's one on Craftsy that is similar if not the same, with the same references. I've been making smbc for years, and wouldn't dream of not using a thermometer to make sure I was heating to 160. That's just standard food safety.
*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #20 of 27
Quote:
Originally Posted by AZCouture View Post

I'm talking about the one up thread a bit that refers to heating the egg whites and sugar until it's not grainy. No mention of proper temperature. There's one on Craftsy that is similar if not the same, with the same references. I've been making smbc for years, and wouldn't dream of not using a thermometer to make sure I was heating to 160. That's just standard food safety.

 

oh yes..that's right and also very dangerous as you've pointed out to make meringue buttercream that way.

post #21 of 27
This is the thing. There's such a wealth of information on the Internet...most of it being inaccurate. & to tell somebody "until it's not grainy" is LUDICROUS. What's REALLY scary is people open business with these types of practices/recipes.


For those of you not taking these seriously (which doesn't seem to be anybody on this thread) please stop. I know somebody personally who went by this method and her husband got very very sick. It's so important to do things like this using temperature. Not just icing. Meat and everything else. It's truly a safety issue!!!

Ok I'm off my soap box now. Back to work lol
post #22 of 27
Quote:
Originally Posted by cakefat View Post

ummm..that link is  not from a craftsy instructor and it gives temperatures when making IMBC..it's Warren Brown's instructions. Is that what you're talking about?

I didn't click the link (as I stated in my post). I was speaking in general of Swiss meringue recipes and videos I've seen where that is the practice.
post #23 of 27
Quote:
Originally Posted by Skittlez88 View Post

I'm going to try the IMBC again today so hopefully it turns out better then yesterdays, that was a disaster.

I'm not sure what you mean by watery but it will deflate some after first pouring your syrup in. The first time I made it this happened and I threw out a 12 egg batch. I went and read several more detailed recipes and watched youtube videos and tried again the next day. I beat it a lot longer and it turned out perfectly. Also they tell you it will take 10 minutes or so to cool...well, I know my batches take over 30 minutes. Partly because they are so large I am sure.

 

AZ "I reaaaaaally dislike recipes for meringue bcs that don't indicate a proper temperature to cook to. That's irresponsible. And I don't want to hear that it's from some famous Craftsy instructor either, doesn't make a lick of difference"

 

I agree 100% I would not even attempt it without a thermometer. It is too costly and time consuming to screw up. I heat my syrup for IMBC to just below 245 and my eggwhites for SMBC (which I have only made once) to 160....

 

I need to learn the multiple quote

post #24 of 27

Please don't throw stones at me.............I agree a temp. should be part of the recipe. The thing is, you do cook it until the sugar dissolves and that really can only be tested by touching it, a temp. isn't accurate with this. At the point where the sugar does dissolve it is WELLover 160 (closer to boiling at 212)....it's so hot that you can just barely touch it.

 

I'm a professional pastry chef and a chicken as far as being a risk taker. I only use pasteurized eggs for my buttercreams...........it's a double safety check. I don't fear using my hands touching food. I wash them constantly while working and they are probably cleaner than most utensils. Rubber gloves are only effective if they are changed constantly and no one does. They give people a false sense of cleanliness. 

 

Food workers touch all of your food, it would be hard to find something not touched by someone's hands. If your germ phobic stay away from eating salads or any items not cooked at restaurants.

post #25 of 27
I'm not gonna throw stones at you, I have no doubt you know what you're doing, but the inexperienced ones to working with meringue bcs shouldn't be learning that way. And my sugar and egg mixture dissolves down way before that temp gets anywhere near 160. It would eventually dissolve just because of the agitation of being mixed, probably. So that's my problem with instructions like that. And I will always temp mine, I will never go by feel no matter how many more hundreds of times I'll make it
*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #26 of 27
Thread Starter 

Thanks for your help on my post, to all of you.
 

post #27 of 27
Quote:
Originally Posted by BatterUpCake View Post

I'm not sure what you mean by watery but it will deflate some after first pouring your syrup in. The first time I made it this happened and I threw out a 12 egg batch. I went and read several more detailed recipes and watched youtube videos and tried again the next day. I beat it a lot longer and it turned out perfectly. Also they tell you it will take 10 minutes or so to cool...well, I know my batches take over 30 minutes. Partly because they are so large I am sure.

 

 

 

 

I was thinking the same thing. Of course it's watery after you add the sugar, but after it has cooled, the butter firms it right up. if it doesn't you can put it in the fridge for a few minutes to cool it down. It really does become very easy to make after you've had a successful try. these days i take the sugar to the eggs right from the hot stove and then add ice cold butter after a two minute whip. I don't have any problems, but those shortcuts will come with experience. 

 

good luck,

jen

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating Business
Cake Central › Cake Forums › Cake Talk › Cake Decorating Business › Making Recipes From Scratch!