Tag Archives: Food and Related Products

Meringue week

This whole week was only about meringue!
We were divided into several groups and our group had meringue.
Me and 2 other classmates had to do a presentation about it.
We had a report about meringue existing of 25 pages full of words, going from the ingredients to the regulation.

And still the teacher had material to fill up ours!

old picture

old picture

The above picture is very old, but I learned before I wanted to be a pastry chef that meringue can handle fillings.

Now I know that there are four types of meringue. (after having added the shift sugar)

  1. Raw (dutch) : just put sugar in while it turns
  2. Heavy (german): get the sugar with a little bit of water to 45 degrees celsius and add to the turning egg white
  3. Cooked (Italian/French): cook the sugar with a bit of water to 118 degrees celsius and add it (in one tiny stream) while it turns slow
  4. Hazelnut (with small broken hazelnuts in it)

What sugar does to the product and where to look out for, when making meringue.

  1. Powdered sugar (except for the ones ment for freezers or moist) : good and lots of air compositions, but can make the meringue sandy.
  2. Crystal sugar: good, less air composition, but is overall used for heated meringue.
  3. Other sugars like brown sugar and such isn’t used, because of the oil layer around them or any added stuff.
    Remember! egg white is sensitive for any pollution into it.

First of all, and this is the most important, make sure you’re material you use is cleansed. (tat and filth free)
Since we were making meringue in school, we constantly had the teacher telling us that we needed to measure the egg white straight into the mixing bowl, because if we use a measuring cup we could get the egg white polluted that disturbs the albumin that gets air into it.

And apparently (a test to do for in class maybe) the ash of a cigarette can save a collapsed meringue, the problem is you then got ash into your food. (not recommended to do for food purpose, but rather an experiment if you want to know the connection)

I think I could rattle on for several blogs like this. 😀
but hey it is reading material and maybe useful as well.


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Filed under etc., Sweet

I think I’ve been sleeping

Oh wow already havent posted for a very long time! TT-TT
So so so sorry! But for your cheering I had a horrible week for further notice read below.

I can make up all kinds of excuses, like I had to decorate the café and break it down as well before and after Halloween, had to help during Halloween, had some friends over etc. etc.

This is still what I got from the contest in the goodie bag and all.
Glad I got the recipe book for ice-cream with the goodie bag, but the macarons where well but not all were tasty.
My first was spinach. 😦
I like spinach a lot, but not cold and sweet as sugar. (didn’t expect me to say that huh?)

BUT this week was absolutely horrible at school.
I was nervous since I had to be a CHEF this week.
This ment I had to take in and clean up the material that comes in, checking it beforehand of course, and give everyone a cleaning task.

That last part was absolutely horrible!!
Everybody tried to go into a discussion with me, they tried to get the easiest cleaning jobs, they deliberately made extra stuff to get out of the cleaning tasks and I completely stressed out.
I am glad I didn’t drive some one of the high way, because of all the cropped up anger I got during class.
The worst thing was, they claimed I didn’t do anything!

I was giving out tasks, helped cleaning, needed to check everything if it was done, helped cleaning, helped packaging.
And after their tasks were done, instead of asking the chef (me) what could be done,  they grouped up like a group of sheeps and started talking to each other deaf of what I had to say.
Is it actually that bad to not know your classmates names? I know them by face for almost 2 years now.

Even my friends from class…. well I sit with them sometimes…anyhow, they sat in a place to avoid extra jobs.
Like….the foremost thing of becoming a baker niveau 3 means that they need to show initiative!

Luckily I don’t need to become a chef anymore, for school that is.
I know that if I am ever going to start-up my business I don’t hire my classmates! (except for one since she can calm me down when stressed and such)

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Filed under School