AI don't think there's a massive safety issue tbh.
If you think about it, mayonnaise, ceasar dressing, hollandaise, protein drinks, soft boiled eggs for dipping your soldiers in and countless other things have raw or only partially cooked eggs.
In the UK certainly any egg with the lion mark means the chicken has been vaccinated against salmonella, so I wouldn't panic about it not reaching temp.
Also, the yolk is the main issue if there is going to be a problem, the whites just aren't as much of a risk.
Again, this is based on UK standards, I have no idea how eggs in other countries are handled.
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Original message sent by Lizzybug78
I don't think there's a massive safety issue tbh.
If you think about it, mayonnaise, ceasar dressing, hollandaise, protein drinks, soft boiled eggs for dipping your soldiers in and countless other things have raw or only partially cooked eggs.
In the UK certainly any egg with the lion mark means the chicken has been vaccinated against salmonella, so I wouldn't panic about it not reaching temp.
Also, the yolk is the main issue if there is going to be a problem, the whites just aren't as much of a risk.
Again, this is based on UK standards, I have no idea how eggs in other countries are handled.
I didn't know that! The yolks are more dangerous. I'm constantly learning. Well what a pitty, I threw it out, but better safe than sorry I suppose, lol. Plus I got to play with another recipe & tips, so not so bad I suppose ;).
I now need to figure something to make that uses egg yolks, cause I have 8 from my first batch of SMBC. Lol. Glad I used the liquid egg whites on second batch ;)
Thanks again everyone!
Lemon curd is one great way to use up egg yolks and it's yummy as a filling in a lemon or lemon/blueberry cake. Or you can just sit down and eat it with a spoon.
That's just one option.
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Original message sent by KathleenC
Lemon curd is one great way to use up egg yolks and it's yummy as a filling in a lemon or lemon/blueberry cake. Or you can just sit down and eat it with a spoon. :D
That's just one option. :)
[@]MBalaska[/@] THANK you!!! Those look delicious!!!
My family always asks me for the same ol' same ol', maybe if i can learn different types they will learn to appreciate new :)
Thanks so much.
AMmm, lemon curd, yum! I'm with you for eating it with a spoon. Also, you can make 'pastry' cases with egg white, desiccated coconut (ground up fine) and sugar, and it's gorgeous in those. But then you'll have more yolks from making the cases so that's no help :-)
How about creme brulee, that's my favourite use for yolks, it's so delicious and so naughty :-D
Or ice cream. Or hollandaise for a lovely eggs benedict. Or an egg yolk cake. Hmm, there's apparently nothing low fat that you can do with a yolk :-D
Egg Yolk cookies! when I made them I used Crisco shortening and instead of the lemon flavors I put in cinnamon, mace & nutmeg, with a drizzle of a sugar glaze on top and they tasted like eggnog....so that's what I called them. Eggnog cookies. my buddies gobbled them down and loved them. Ha. what a good way to use those left over yolks. especially as you can freeze both the uncooked dough, or the baked cookies.
SMBC takes extra liquid really well so you can add alcohol and other liquid flavourings like fresh juice. I add the zest and juice of an orange (2 if the oranges are small) and use it for filling and torting orange poppyseed cake. If I'm going all out and I know the people who are eating the cake, I have been known to also add Triple Sec which is an orange liquor.
Another one of my favourites is to add hazelnut praline. Place raw hazelnuts on a baking tray and toast for about 10 mins in the oven. Put them in a clean teatowel, gather it up and rub the hazelnuts together to remove the skins. Pick all the hazelnuts out, discard the skins, roughly chop and spread out on a piece of baking paper (silicone paper) or a silpat mat on a baking tray. Make toffee by putting about a cup of sugar in a small saucepan with enough water to make the sugar feel like wet sand, add about a teaspoon of glucose. Place saucepan on a hotplate on high and bring to a rapid boil. Keep boiling until the toffee is a deep golden colour then immediately pour over the chopped hazelnuts. Allow to cool completely. Break the hazelnut toffee into pieces that will fit in a food processor, resisting the urge to eat a piece or two - or maybe not because it tastes so good . Process the hazelnut toffee until it is the consistency you like. You can process until it is really fine, but I prefer pieces about 2-3 mm so don't process super fine. Fold some of the praline into SMBC and nggglaahngglllahl - that's me Homer Simpson drooling.
The good thing about the praline is it stores beautifully in the freezer, so I always make a tray full, use what I need and store the rest in a container in the freezer and take some out whenever I need it.
Now that you have discovered SMBC, just wait until you try IMBC!!!!
I forgot coffee! You can't use expresso because you have to use too much to get a good coffee flavour and it can interfere with the texture. Dissolve coffee granules in a little boiling water- make sure it is good coffee don't go cheap because it will taste cheap, and beat into the SMBC. Great as a filling.
As a meringue buttercream purist I have to add that if you're adding confectioner's sugar to a meringue you're not making Swiss Meringue or Italian meringue or French meringue buttercreams anymore, you're making a hybrid. Which is fine, but it's not the classic recipe.
I only use an Italian meringue buttercream when I do meringues, it's fast and a lot more direct than a Swiss meringue It's also more stable, so that could be why people end up throwing confectioner's sugar into a Swiss meringue buttercream, that will kind of stiffen it a little.
If you do an IMBC you whip the egg whites, cook the sugar syrup, pour it into the egg whites and beat it a while, then throw in the butter. I don't even bother waiting until the meringue cools down to add the buttter, I just let the meringue cool a little bit then use cold butter if what I have isn't at room temperature. There's a really fussy Alton Brown video of him showing how to make it and he acts like the room is going to explode if you don't add everything at exactly room temperature and only 1 Tbsp of butter at a time. That's nonsense, it's not that delicate. I think people are afraid of IMBC because of stuff like that, but you don't have to baby it.
You can also add meringue buttercreams to American buttercreams to get a hybrid version that's less sweet but still has some of the icing texture that Americans are used to.
AThanks for all of the tips on SMBC. What is the difference in IMBC and SMBC? Is there a flavor difference, or just methodology?
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Thanks for all of the tips on SMBC. What is the difference in IMBC and SMBC? Is there a flavor difference, or just methodology?
Mostly the process. with one you heat the eggs and with another you heat the sugar, if I remember correctly. I don't make SMBC at all anymore, IMBC is easier to me. The flavor is pretty much the same, that depends on the number of eggs to sugar ratio etc.
Costumescar, do you think you get more volume from IMBC compared to SMBC if the ingredient amounts were the same for both recipes? It's just that there's water added to IMBC, so I've always wondered if you get more buttercream that way.
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Original message sent by costumeczar
Mostly the process. with one you heat the eggs and with another you heat the sugar, if I remember correctly. I don't make SMBC at all anymore, IMBC is easier to me. The flavor is pretty much the same, that depends on the number of eggs to sugar ratio etc.
Thank you. I may try the IMBC.
I currently use the Beyond Buttercream recipe for SMBC and love it, but the heating of the eggs is tricky. I sometimes end up with little pieces of what I think is cooked egg in my finished produce. I can easily fish them out, but it is annoying. I'm sure it is a lack of experience problem as I just recently started using it. I have used ABC mosting and wanted to add another, less sweet option for my customers.
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Costumescar, do you think you get more volume from IMBC compared to SMBC if the ingredient amounts were the same for both recipes? It's just that there's water added to IMBC, so I've always wondered if you get more buttercream that way.
Honestly, I don't know since I don't make SMBC at all. the volume when you make IMBC can be affected by different factors, so I'm sure there will be slight variations, but if the ingredient volumes are all the same it should be pretty close.
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Original message sent by costumeczar
Mostly the process. with one you heat the eggs and with another you heat the sugar, if I remember correctly. I don't make SMBC at all anymore, IMBC is easier to me. The flavor is pretty much the same, that depends on the number of eggs to sugar ratio etc.
Original message sent by costumeczar
As a meringue buttercream purist I have to add that if you're adding confectioner's sugar to a meringue you're not making Swiss Meringue or Italian meringue or French meringue buttercreams anymore, you're making a hybrid. Which is fine, but it's not the classic recipe.
I only use an Italian meringue buttercream when I do meringues, it's fast and a lot more direct than a Swiss meringue It's also more stable, so that could be why people end up throwing confectioner's sugar into a Swiss meringue buttercream, that will kind of stiffen it a little.
If you do an IMBC you whip the egg whites, cook the sugar syrup, pour it into the egg whites and beat it a while, then throw in the butter. I don't even bother waiting until the meringue cools down to add the buttter, I just let the meringue cool a little bit then use cold butter if what I have isn't at room temperature. There's a really fussy Alton Brown video of him showing how to make it and he acts like the room is going to explode if you don't add everything at exactly room temperature and only 1 Tbsp of butter at a time. That's nonsense, it's not that delicate. I think people are afraid of IMBC because of stuff like that, but you don't have to baby it.
You can also add meringue buttercreams to American buttercreams to get a hybrid version that's less sweet but still has some of the icing texture that Americans are used to.
Original message sent by 810whitechoc
I forgot coffee! You can't use expresso because you have to use too much to get a good coffee flavour and it can interfere with the texture. Dissolve coffee granules in a little boiling water- make sure it is good coffee don't go cheap because it will taste cheap, and beat into the SMBC. Great as a filling.
Original message sent by 810whitechoc
SMBC takes extra liquid really well so you can add alcohol and other liquid flavourings like fresh juice. I add the zest and juice of an orange (2 if the oranges are small) and use it for filling and torting orange poppyseed cake. If I'm going all out and I know the people who are eating the cake, I have been known to also add Triple Sec which is an orange liquor.
Another one of my favourites is to add hazelnut praline. Place raw hazelnuts on a baking tray and toast for about 10 mins in the oven. Put them in a clean teatowel, gather it up and rub the hazelnuts together to remove the skins. Pick all the hazelnuts out, discard the skins, roughly chop and spread out on a piece of baking paper (silicone paper) or a silpat mat on a baking tray. Make toffee by putting about a cup of sugar in a small saucepan with enough water to make the sugar feel like wet sand, add about a teaspoon of glucose. Place saucepan on a hotplate on high and bring to a rapid boil. Keep boiling until the toffee is a deep golden colour then immediately pour over the chopped hazelnuts. Allow to cool completely. Break the hazelnut toffee into pieces that will fit in a food processor, resisting the urge to eat a piece or two - or maybe not because it tastes so good :D . Process the hazelnut toffee until it is the consistency you like. You can process until it is really fine, but I prefer pieces about 2-3 mm so don't process super fine. Fold some of the praline into SMBC and nggglaahngglllahl - that's me Homer Simpson drooling.
The good thing about the praline is it stores beautifully in the freezer, so I always make a tray full, use what I need and store the rest in a container in the freezer and take some out whenever I need it.
Now that you have discovered SMBC, just wait until you try IMBC!!!!
Wow I got a lot of great ideas! You all are wonderful! Sound so yummy.* **note to self, don't read a CC thread on an empty belly. May induce gorging *** THANKS, YOU ALL ROCK!
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Original message sent by lkern777
If you don't cook the egg whites for IMBC, do you have to use pasteurized eggs?
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If you don't cook the egg whites for IMBC, do you have to use pasteurized eggs?
No. You can if you're nervous about it but pasteurized eggs never get the same volume that regular ones do. I'm not sure about the ones that are pasteurized in the shell if you can get those, but the carton whites can be used if you don't mind losing a little volume. If you whip them long enough they'll probably increase in volume some, too. In the US eggs have to be washed before selling them, but that's not the case in every country. Salmonella comes from fecal material that's left on the shells then moved around by people breaking the eggs and getting it on their hands or touching the inside part of the eggs and transmitting it that way. Don't buy eggs that have chicken poop on them and the likelihood of getting a salmonella egg will be pretty low. http://www.forbes.com/sites/nadiaarumugam/2012/10/25/why-american-eggs-would-be-illegal-in-a-british-supermarket-and-vice-versa/
Also... if you think that heating eggs and sugar until they're "warm to the touch" like most Swiss meringue recipes call for is pasteurizing them you'd be wrong. Putting the hot sugar syrup into an egg meringue will heat the meringue to about the same temp as doing it the whisking-over-water Swiss meringue way. To really heat eggs to a temperature where you have to in order to kill all salmonella that might be in them you'd basically have to cook the egg. You can kill salmonella if you heat it at 130 degrees F for a while, but I doubt that anyone making SMBC is whisking them at that heat for long enough to really be killing anything.
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from what I was told on this thread & I watched "Woodlands Bakery" YouTube on IMBC & learned the danger isn't in so much in the egg whites, but the yolks, if those yolks happen to be contaminated that is. You can use the liquid pasteurized egg whites, although the meringue may not reach the same volume. I used the liquid egg whites in my SMBC & it worked just fine for me.
It's actually from the shell, not the yolk. It's a poop issue...Remember that lettuce and melon salmonella outbreak a couple of years ago? They traced it back to the water they were using for irrigating the fields. It was coming from a stream or river where there was a pig farm upstream, and the pigs poop was getting into the water, then onto the lettuce and melons. Gross.
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Original message sent by costumeczar
It's actually from the shell, not the yolk. It's a poop issue...Remember that lettuce and melon salmonella outbreak a couple of years ago? They traced it back to the water they were using for irrigating the fields. It was coming from a stream or river where there was a pig farm upstream, and the pigs poop was getting into the water, then onto the lettuce and melons. Gross.
ROFLMAO "poop issue" two words I never thought I would see on a food blog, hehehe he :) tickled me, thanks!
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Also... if you think that heating eggs and sugar until they're "warm to the touch" like most Swiss meringue recipes call for is pasteurizing them you'd be wrong. Putting the hot sugar syrup into an egg meringue will heat the meringue to about the same temp as doing it the whisking-over-water Swiss meringue way. To really heat eggs to a temperature where you have to in order to kill all salmonella that might be in them you'd basically have to cook the egg. You can kill salmonella if you heat it at 130 degrees F for a while, but I doubt that anyone making SMBC is whisking them at that heat for long enough to really be killing anything.
I use the Beyond Buttercream recipe and it says to heat to 160 degrees. I thought this was to kill anything that might be in it. So is this step in SMBC just to melt the sugar? I would certainly love to not have to heat it so high if I don't have to.
I appreciate all of your information. It is very helpful.
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Original message sent by lkern777
I use the Beyond Buttercream recipe and it says to heat to 160 degrees. I thought this was to kill anything that might be in it. So is this step in SMBC just to melt the sugar? I would certainly love to not have to heat it so high if I don't have to.
I appreciate all of your information. It is very helpful.
Since all the above wonderful women have assisted me on this thread, I have been reading about SMBC like a crazy lady.. Which is what I am but that's a whole other story, lol... And I've read in several places that it's a minimum 140 to maximum 160 to kill anything. But since we have learned in this thread that salmonella is a "poop issue" roflmao, still tickles me (what am I 5?) & the eggs bought in grocery are washed (US). We also learned that the yolks seem to be more dangerous about holding bacteria. so if you're still worried about it, just heat to 140 & you won't have to risk cooking the egg. I tried the liquid egg whites & it worked just fine for me. I had to beat slightly longer, but was able to achieve stiff peaks with decent volume & it's already pasteurized.
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Since all the above wonderful women have assisted me on this thread, I have been reading about SMBC like a crazy lady.. Which is what I am but that's a whole other story, lol... And I've read in several places that it's a minimum 140 to maximum 160 to kill anything. But since we have learned in this thread that salmonella is a "poop issue" roflmao, still tickles me (what am I 5?) & the eggs bought in grocery are washed (US). We also learned that the yolks seem to be more dangerous about holding bacteria. so if you're still worried about it, just heat to 140 & you won't have to risk cooking the egg. I tried the liquid egg whites & it worked just fine for me. I had to beat slightly longer, but was able to achieve stiff peaks with decent volume & it's already pasteurized.
You have to heat them to 140 for a certain amount of time, and it's longer than it is if you get it to 160. If you have sugar and eggs together I think that you can heat them to 160 for longer without the eggs cooking, but I could be wrong on that. I always found it to be a pain in the butt to heat the eggs and keep them from cooking, so the IMBC is my preferred method.
Any bacteria that's in the yolks would have had to get there from the outside of the egg and work its way through the shell, so that would mean that the eggs have been sitting around for quite a while. The outside is where the issues are, not the inside.
When you wash the eggs, it removes a natural protective layer that they have on them. So "farm fresh" eggs that aren't washed can be kept longer without them going rotten, and bacteria aren't as likely to work their way into the egg through the porous shells. That's why the eggs that we buy in the US in supermarkets have a shorter expiration date and need to be refrigerated. The shells aren't as naturally protected and bacteria has a better chance of working its way through them (albeit slowly). But if they're not washed they have a higher risk of having salmonella on them that can be transferred to the inside of the shell by the hands of the person who cracks them. And really, transferring the bacteria by way of dirty hands and poor hygiene is probably how 99% of foodborne illness starts.
If you're really worried about it you can always wash the eggs yourself right before you use them. that way any bacteria that might get on your hands and be transferred will be washed off, and won't have time to work its way into the shells.
Or just put a ton of booze into the meringue buttercream to flavor it. The alcohol might kill some germs, hahaha!
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