meta user
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| bio | website | jkadlubowska.tumblr.com |
|---|---|---|
| location | ||
| age | ||
| visits | member for | 8 months |
| seen | Mar 26 at 20:18 | |
| stats | profile views | 26 |
SAHM of two, including a one-in-a-million Krabbe boy surviving his 4th year in good health.
Molecular biology MSc.
Wife of Tadeusz.
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Feb 16 |
comment |
What do eggs with two yolks indicate? Rarely I (unknowingly) buy a whole box of double-yolked eggs, so it seems to me it's not always by chance. Can it be induced somehow? I don't remember anything particular about those boxes, but maybe you know? |
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Jan 15 |
accepted | What happened to my melted couverture? |
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Jan 15 |
comment |
What happened to my melted couverture? Yes, of course... It was a regular, drinkable rye vodka... And I was thinking that maybe the couverture was bad (it was italian, so I have no idea what was written on the package exept 53% cocoa) |
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Jan 15 |
asked | What happened to my melted couverture? |
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Dec 27 |
comment |
How to make my meringues less sticky? I add potato starch, because in Poland corn starch is difficult to find and if you do find it - it's 3x more expensive (it usually has the word "dukan" on the packaging, and I suppose this raises the price ;) ). |
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Dec 18 |
comment |
What is the best way to open a tightly fitted lid of a jar? Or use a spoon instead of a knife. Or better yet - the back of any piece of cutlery (provided it's thin enough to fit), they are more sturdy than a blade. |
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Dec 10 |
comment |
Will store bought chicken eggs hatch? As long as you don't keep it chilled for too long, answer is: No, it usually just slows down the development of the embryo, so it is possible to slightly adjust the "birthday" of the chick by adjusting the temperature. |
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Dec 10 |
accepted | How to make my meringues less sticky? |
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Dec 9 |
comment |
How to make my meringues less sticky? @ChrisSteinbach about 15g sugar/eggwhite and 1T flour per batch (bit larger for larger batch, bit smaller for smaller batch). |
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Dec 8 |
revised |
How to make my meringues less sticky? added 14 characters in body |
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Dec 8 |
comment |
How to make my meringues less sticky? @Cerberus I didn't know about the fridge (though never put them there), but all the rest are things I already do. If you happen to add sugar prior to beating, you can always try beating them in a water bath - search for Swiss meringue or here: cooking.stackexchange.com/questions/18599/… |
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Dec 8 |
comment |
How to make my meringues less sticky? @Jefromi The thing is they just are sticky even fresh out of the oven. Not very sticky, but too sticky for me. |
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Dec 8 |
comment |
How to make my meringues less sticky? @ElendilTheTall "more" compared to the sugar already in them. Bad wording on my side ;) |
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Dec 8 |
asked | How to make my meringues less sticky? |
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Nov 18 |
accepted | Why did a receipe call for pouring boiling butter in egg-whites? |
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Oct 31 |
comment |
Why did a receipe call for pouring boiling butter in egg-whites? Maybe the writer wanted only part of this effect? After all, I was supposed to mix it after a minute, when it was still kind-of-hot and let cool completely before I added anything else. |
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Oct 27 |
comment |
Why did a receipe call for pouring boiling butter in egg-whites? Don't delete it, it's still very interesting. If I could point one thing about my receipe that is most interesting it would be the fact of mixing hot butter and egg-whites. Your marshmallow link underlines the importance of temperature for gellatin and erythritol, but says little about mixing plain butter (hot) and eggs. It might be about the "shine", but I think it's not important enough in this case. |
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Oct 27 |
awarded | Commentator |
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Oct 27 |
comment |
Why did a receipe call for pouring boiling butter in egg-whites? Thank you for your effort, but I was not making a frosting, there was no gellatin at all (or erythritol for that matter, uh, I don't even know what it is and I have a biotechnology MSc), and I can't really imagine a sponge cake with "some shine". What I noticed is that the cake was very dense, not nicely light sponge, but more like a pound cake (I can't find a good translation for "ciasto piaskowe" nor have I eaten a real pound cake, but from what I google it looks similar). |
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Oct 24 |
asked | Why did a receipe call for pouring boiling butter in egg-whites? |
