the type of tent lacking the humidity to destroy a pavlova wouldn't come cheap....especially if you were looking to feed 5 people with the pavlova
i reckon at least 15,000 baht
the type of tent lacking the humidity to destroy a pavlova wouldn't come cheap....especially if you were looking to feed 5 people with the pavlova
i reckon at least 15,000 baht
what size, brand etc... would that be?Originally Posted by ChiangMai noon
can't remember ever looking at tents in thailand, but do remember seeing them in the big sports shops in malls
wasn't interested in outdoor egg cooking then
one of these
in green
i'd probably cook my egg yellows on a stove just out front with some parsley and butter
That would be egg whites, eejit. And I hope you have a power supply in your tent. Hard work whisking meringues by handOriginally Posted by ChiangMai noon
mods to aisle 7...Originally Posted by November Rain
of courseOriginally Posted by November Rain
i'm in it now
need 2 extension leads to reach though
Careful. I electrocuted myself on a Thai extension lead once... might have helped if I hadn't been trying to change the fuse while it was plugged in, though!!Originally Posted by ChiangMai noon
how do you keep the temp down?Originally Posted by ChiangMai noon
do you have a fan or something?
I'd think about erecting some sort of sun shade over the top
that tent is about £300 over here
go outdoors did have it reduced to £129, but that was in 2009
could certainly cook some eggs in it
How many people would it take to erect a tent of that size, on a rainy windy day on the West Coast of Ireland?
I'll stay in the car.
What do you do to waterproof a tent like that so when you're cooking eggs, you don't get water dripping in your dish? How do you deal with the smoke from cooking?
Originally Posted by cyrille
6 large or 7 medium egg whites
400g caster sugar
2 tsp cornflour
4 tsp cocoa powder
........................
200g crème fraiche*
300g Greek low fat yoghurt*
cherries (tinned, fresh, pie filling, whatever)
dark chocolate to grate
*replace these with whipped cream if you like, but don't sweeten it.
Preheat oven to 140 degrees C
Whisk egg whites in very clean metallic or glass bowl until soft peaks. Add cornflour and sugar (1 tbsp. at a time, whisking after each spoonful). When it's all added in and whisked mixture should be really stiff and shiny. Add cocoa, folding lightly so you leave streaks of brown in the white.
Put onto 2 greaseproof paper lined oven trays in 2 circles, 1 larger than the other. Cook in oven for about 1 to 1.5 hours till hard on outside and slightly gooey in centre. Leave to cool in oven till completely cold
Put larger circle of meringue onto a plate, cover with just over half of crème fraiche and yoghurt (mixed together) or cream. Top with cherries.
Put smaller circle on top and repeat.
Grate chocolate on top
^ Did you make it?
Looks fantastic. Hold on, I'm bringing my spoon!
I thought a pavlova had icecream inside.
blimey
that's huge
i've put on 10 pounds just looking at it
Patsy. That would be Baked Alaska.
Yes. 3rd attempt though. Found out what was wrong with the first two. Don't use drinking chocolate instead of cocoa. The outside sets but the inside doesn't if you do that...Originally Posted by charleyboy
We now have a lot of egg yolks. Turns out I don't like to let stupid things like recipes beat me...
Pavlova is usually meringue, cream & fruit, Pats
That looks superb
My bad, mixed up baked alaska and pavlova. You could bash it up and make an Eton Mess.
I bashed up the failures. This one tastes lovely as it is...
i would never dream of eating such an unhealthy looking masterpiece
my wife would love it though
i might try to make it for her at the weekend
Roughly the same as the recipe I use.
4 egg whites
240g caster sugar
1 teaspoon vinegar
2 teaspoons cornflour
Mix egg whites until soft peaks form. Add other ingredients and mix for 8-10 mins. 80 mins in oven at 130......allow to cool in oven with door closed.
Looks great.
There are currently 1 users browsing this thread. (0 members and 1 guests)