[Sca-cooks] baked snow?

[kattratt]

Well yep you were right in that I did the recipe differently... (Not on 
purpose...)
And yes trying to bake the real stuff would make it collapse.  but you 
were wrong in that I WAS trying to use it as a period source but I was 
doing so incorrectly!!!!!  This is one of those times where I hang my 
head and ask for forgiveness.... Cause boy did I ever miss that whole 
"Cream" thing.... SIGH!!!!!!!!!!!
This is a perfect source for whipped cream I guess... but doesn't look 
like a good source for meringue.  

Damnit!!!!!!!
BTW Master Admantius I need to talk with you about a subject that came 
up a few months ago regarding Blown Sugar...

Nichola


Phil Troy / G. Tacitus Adamantius wrote:

> Also sprach Stefan li Rous:
>
>> Nichola commented:
>>
>>> With a twist.... "Snow" is period... If You bake it I think you are
>>> breaking period.. but I can not be sure...
>>
>> Huh? "Baked snow"? The snow that I'm thinking of, which we in fact 
>> discussed here recently, is egg whites and cream and sugar and 
>> perhaps a few other things. It has to be kept cool or it melts into a 
>> runny mess. It's hard enough to handle at room temperature, without 
>> baking it. Or are you speaking of something else?
>
>
> I _think_ Nichola is speaking of the same stuff (but forgive me if I 
> read it all incorrectly), but may not have actually made the stuff in 
> the way the recipe specifies. Frequently people find they get more 
> usable product beating the egg whites and cream separately: the period 
> recipe produces a product a little more like a syllabub, and less of 
> it. You can't bake snow; I'd bet money on having it collapse in 
> seconds in the oven. The cream makes it too unstable.
>
> But I think Nichola's point is that snow is not necessarily an 
> indication of meringue-making technology in period, and I tend to agree.
>
> Adamantius
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