Smiling Chef :)

Smiling Chef :)

Sunday, May 30, 2010

Making Meringue

This took a long time for me to master but the results are amazing!

  1. take out your number of eggs (will vary on recipe) and leave them in a bowl to get to room temperature. It's easier to whip eggs when they aren't cold.
  2. Mix egg whites and cream of tartar together. The cream of tartar makes it easier for the eggs to form stiff peakes
  3. Using a copper bowl, whip eggs together. Why a copper bowl? Because the copper bowl and the egg whites make a chemical reaction that makes it easier to whip the eggs. I don't have a copper bowl (yet) so I just use a glass bowl. Never use plastic or titanium.
  4. Gradually whip in sugar. This process may take a while if done by hand, but the results are amazing. Keep whipping until the egg whites, tartar and sugar turn completely white and start to get stiff. Make sure that the egg whites form stiff peaks so that they can stand on their own.


Hello all!

When I was little, I would watch cooking shows with my dad. I would always see the chefs in their beautiful white uniforms and aprons, whisking, beating, grilling or doing something that always sparked my imagination. The first time I watched a cooking show, it was Emeril Lagasse with his great smile and happy face telling people how to make baked alaska. I was hooked.

I still watch cooking shows and wonder: Will I ever be as good as them? And I know I'm not the only one who feels this way. This blog is to help the average person make delicious meals just like the pros. I'm talking about souffles, sauted mushrooms, creme brulee, coconut sticky rice, the list goes on! I live in NYC and like anyone who lives here, we never have any time to do anything. That's going to be another part of this blog.

I will post new messages, videos & links every week (or weekend).

Thanks for reading!