|By Campari (Campari) on Sunday, January 09, 2005 - 12:31 pm: Edit|
Does anyone have a good one to produce 25 or so at a time? Is Pavlova just a version of meringue with different toppings?
|By Cheftim (Cheftim) on Sunday, January 09, 2005 - 12:51 pm: Edit|
What is a Pavlova?+ recipes
|By Foodpump (Foodpump) on Sunday, January 09, 2005 - 03:19 pm: Edit|
It's a type of Australian meringue. Kinda soft, with a crust, and with a wild card ingredient of white vinegar. Usually they're piped out in bases with a low wall and filled with fruit. Got a recipe in my scrapbook of clipped out newspaper recipies somewhere, that is if my 6 yr old son hasn't stapled all the pages shut like he did with my other scrap books....
|By Tortesrus (Tortesrus) on Sunday, January 09, 2005 - 07:17 pm: Edit|
My favorite 10 inch cake decorating spatula...
the one I have used over and over for 25 years...
must have gotten legs and walked off...(!)
I'm looking to find a replacement but I'm hesitant to order on line without being familiar with the newer brands. I would like one with as thin and flexible a blade as possible. I'd appreciate any direction...Chefs- what are your preferences? Thanks in advance. (I'll be away from my computer for a week, but I'll check back later for any advice)
|By Chefspike (Chefspike) on Wednesday, January 12, 2005 - 02:39 am: Edit|
Pavlova recipe, it also has cream in it, if I remember correctly.
I'll look for one.
|By Tamsin (Tamsin) on Wednesday, January 12, 2005 - 11:51 pm: Edit|
Pavlova is a meringue. It's usually got a gooey marshmallowy texture to the inside and a crisp meringue texture to the outside. When you make the mixture you then sort of mould it into a cake like shape, though in some of the hotels I've worked we make little piped circles and decorate them.
Here is a basic recipe that I've used before.
Mark a 20cm circle on a baking-paper lined tray.
Beat 4 egg whites to soft peaks. Beat in 250g caster sugar and then 1 teaspoon cornflour and 1 teaspoon vinegar. Beat until stiff and shiny.
Mould the mixture onto the marked circle and make a dip in the centre.
Cook 150`C (about 300`F) for 1 1/2 hours (and this is the important part!) turn off the oven and leave the pavlova inside to completely cool.
We usually cover it in whipped cream and put strawberries, kiwi fruit and passionfruit pulp on it. When I make them for my family we also put mixed tinned fruit. Hope that helps, I made the a few times when I was in canada and they loved it.
|By Chefspike (Chefspike) on Thursday, January 13, 2005 - 01:11 pm: Edit|
did you get into any hotels over there yet, with your desserts?
hope all is well.
|By Tamsin (Tamsin) on Friday, January 14, 2005 - 01:06 am: Edit|
Sort of.... Just before Christmas I got really pissed off at the cafes and restuarants that I was selling to, had enough of putting up with them and the way they were treating my products, I tried to explain to one place that friands don't last for 3 weeks, they thought they knew better, so I have decided to close that part of the business down and just keep one of the produce markets that I do for some extra cash. I have just been offered a position at a hotel up in Sydney so I've accepted that and start in Feb (going on holidays for 2 weeks!) really good money for the type of job I'm doing. So going to do that. Thanks for asking and your help.
|By Chefspike (Chefspike) on Friday, January 14, 2005 - 07:37 pm: Edit|
what type of job is it?...what will you be doing?
have a good relaxing vacation.
where ya going?
|By Tamsin (Tamsin) on Friday, January 14, 2005 - 08:01 pm: Edit|
The job is chef de partie, small hotel - 5 stars, it's part of an international chain, I wanted a smaller hotel, sick of working in hotels with 100 - 150 chefs where no one wants to take any responsiblity and people slack off on the job leave their work for the next person to do which is usually me. I'll be 3rd in charge of the kitchen, which is what I wanted at the moment, didn't want the sous chef position just yet, give me 6 months then I'll be ready. Working throughout all sections within the kitchen, however the chef wants me to concentrate alot on the pastry and banqueting side of things. But it's one of those kitchens were everyone can do all sections and the head chef is really nice (a bonus).
The job interviews I went to recently hmmm could write a bit about them, some head chefs are just total sleazes, I don't care how good they cook I've reached a point where I will turn down a job because the head chef is a creep no matter what type of money they are going to give me. Ok enough about that.
My holiday - going to Italy for 5 days, mainly staying in Rome, planning to eat as much pizza and pasta as I can and oh yes visit a few things while I'm there. Then I go to England for a week and a half to visit my family over there up in nice cold, damp, wet Bradford. Will be a bit of a change from the 40`C weather we are having here. I leave on Wednesday and can't wait!
|By Foodpump (Foodpump) on Friday, January 14, 2005 - 08:49 pm: Edit|
Whadya mean, you're giving up on wholesale pastries? I did it a lo-oong time ago, tired of the "roaring silence" because Cafe's got cheesecakes 40 cents a cake cheaper from a international mass produced company distributed by a national meat purveyor, tired of the 4 hour notices for chocolate dipped strawberries, and then three days later getting a phone call saying they want their money back because the strawberries look "mouldy" in their REFRIGERATED showcase, even though I insisted on be stored no colder than 15 cel. for no longer than 6 hrs...
Nope. Have fun watching the Exec Chef cope with crappy staff, and getting reamed out every month from the F & B when his gas gauge or speedometer (labor and/or food costs) are 11/2% too high.
Nope, enjoy working only 50 -60 hours a week, and then smile at the poor slobs who have to take over your shift. I better stop here, I think I'm starting to turn green with envy...
|By Chefspike (Chefspike) on Saturday, January 15, 2005 - 12:01 am: Edit|
Tamsin, thats great! and a nice chef too boot!!!!
ex. chefs are sooooo creepy and stupid its amazing they can get work at all.
well if you ever need help with something in the pastry shop give a holler. I don't think I know your back ground but I'm sure you'll do great in pastry.
have a great time on vaca. wish i could go to Rome. But I don't fly and its very hard to get where I want to go.
but i'll get there someday.