Dessert "Pavlova" in the multichef Bork U800

... so you're talking about food, chtol?

... and I'm all about mine ... about girlish ...

And hde here about the dessert "Pavlova", eh?

A! We have here: "someone who hurts, he talks about that"!

[Ilona]

Ilona, I drink apple constantly during the season, the rest do not drink as I do, because their stomachs are weak

(daughter went to dad, then I digest nails)

(daughter went to dad, I digest nails)

My father's nails are digested, but ours are weak identities.

I report:
Here's what happened in the Panasonic cartoon on stewing for 1 hour, it's more like a soufflé, not a meringue, a wet, dry crust did not work


set to bake in AG at 110 gr. for another hour, it dried out a little outside, and remained soft inside, but ... it began to get wet from below
this after AG:


this is the cut:


made with lemon-orange curd, fruits were not at hand, so without them

summing up: the Panasonic cartoon is not suitable if you want to make a fragile crust on the outside and a soft souffle inside, or you still need to experiment with the modes
the result was pleasing, tasty, but troublesome, I had to bake in a cartoon, and dry it in AG

although for fans of the souffle version, the cartoon is quite suitable

I report:
Here's what happened in the Panasonic cartoon on stewing for 1 hour, it's more like a soufflé, not a meringue, wet, dry crust did not work

And the MV did not turn off? Indeed, during the extinguishing program, if there is no liquid, overheating occurs and the MW turns off

[natalia76]

natalia76, very cute cut. For example, I just love the souffle version, but I don't like dry crusts, because this method is probably not suitable for those who love dry meringue, especially since Pavlova is not a meringue, namely a soufflé, but with a crust. And meringue is Kiev cake, which I hate. Now I watched several more options of Pavlova, there is a recipe when boiling water is added when whipping with protein.

Irina, meringue is a meringue, Kievsky is not a meringue at all, especially a store version. In Kiev there is flour and nuts, and in meringue there is only protein and sugar. But, if you buy store-bought meringue-type pies, then again you will not have it, because there is a hundredooooo amount of sugar, that there is no other taste there, only live sugar, and because of this the meringue is wooden, which does not melt in your mouth. But homemade meringue, cooked in the correct proportion, is -mmmmmm .... Delicious !!!

Elon means I have never tried the right one.

And the MV did not turn off? Indeed, during the extinguishing program, if there is no liquid, overheating occurs and the MW turns off

she made an attempt to disconnect, but I followed this and immediately turned it on, she no longer tried to disconnect

I like the meringue in any version, I just read that there should be a crust, so I tried to get it later in the AG
but the crust did not work, it dried out a little on top and remained moist inside, which is interesting, by the morning in the refrigerator everything was preserved in structure, I thought it would flow

kil, Irina, thanks for the idea to make this dessert in cartoon

[natalia76]

natalia76, we are always looking for new ideas. Bon Appetit.

Irish, let's go here now. I don't have Multichef Bork, I have a Redmond with a multi-cook, will it work, do you think? But my redmond is hot, I burned pastries more than once. Do you still get a crust in a cartoon recipe? I also have a Vitek cartoon, the biscuits in it are simply gorgeous, maybe in it?

[Summer]

Summer, Olesya, the temperature should be small 100 degrees, only if there is a multi-cook mode, you can set it. So if you have an electric oven with a temperature regime, then it is better not to risk it.

Thank you Irish! No, I have a gas oven, no bells and whistles, therefore, whenever possible, I try to oven in a multi. Well, nothing, I'll try in the oven, everything will work out
I looked special, my multi-cook is from 40 degrees, 100 is also there, it pleases, I will try

And how many degrees is heating in MV?

[Waist]

Waist, in my 80.

[kil]

kil, Irisha, I have not understood something, how can I extract this tenderness from the cup and not destroy it?

I'll sit in the bushes and listen.
I have a redmond pressure cooker with pressure, while I figure out how to set the temperature individually.

It turns out that the temperature is 100, how much pressure? 3 how on baking a biscuit?
And then automatically switch to heating and wait?

There is also a vitesse pressure cooker.

PS And in the meringue bark is it a hard and not wet crust, like a real meringue? Or soft on the outside, like an Italian meringue without pastries? I can't understand from the photo so white and delicate as a protein cream.

My inner "sloth" instigates to make an Italian custard meringue, put it on a sheet and quickly burn it with a building hairdryer, cool it down, put the cream on top and pop it.

Meanwhile

need to eat less!

[Wildebeest]

WildebeestSveta it is on a piece of paper and simply by tilting the bowl is taken out, it is quite dense and does not lose its shape at all and does not fall apart, it somehow reminds zafirin in sensations, although the taste is completely different.
mur_myau, Lena, I can’t say anything about the pressure, everything is encrypted in ENT Bork and it’s not possible to find the info, but there’s a slight pressure on the multi-cooker. The sides of the meringue are not hard (I just love that), since your idea to burn with a hairdryer if you like crunching is probably good, but I just like the tenderness and texture that turns out like mine. The heating in mine turns on automatically and unfortunately it cannot be turned off, although for that kind of money they could have given this option.

[kil]

kil,
I got it. Soft meringue like custard. Heating is clearly superfluous here, it is already ready, because it does not require drying.

[kil]

kil,

[mur_myau]

mur_myau, I'll try later without heating, right now I can't, like I'm losing weight
I took the recipe from Bork's website, there was heating.

[Irina]

I baked this meringue in my brazier. It turned out to be a delicate, airy soufflé, slightly toasted at the bottom. After standing for several hours, it was blown away.I understand that if the souffle has settled, it means it is not ready, it means that the squirrels have not reached the desired condition
I realized that I would like that very crispy crust, but mine already liked it.
I wanted to make a crust - I shoved it into the oven. My meringue turned brown and grabbed a little, but inside it became viscous
But this was a test of the pen, since the cream was evil overdue.
How everything will be, I'll try again

I have such a multi brazier. No pressure is created. glass cover, there is a hole for steam outlet. Only temperature can be set, easily adjustable.
Functions:
Reheating, stewing, boiling, frying, grilling, quick stewing of meat, simmering, steaming

🔗

Irina, thanks for the recipe and the idea, look at the dishes for the device on the site And then the instructions for my brazier describe only steamed baked goods.

[Waist]

WaistNatasha, well, that's nice, that's probably not to be blown away and you need to hold it at 80 degrees while heating.

[Ira]

Ira, I will check next time You suggested about heating, otherwise there is nothing about this in my instructions.

The agony of choice ended by launching the meringue in sous form.))) At 90C in a closed plastic form.
There will be a soufflé with cream from Norwegian Kremflot (heavy cream from Tine). If possible, of course.

Now I figure out how much to keep the soufflé in the heat. Topped up with water from a teapot tefal, there is heating at 90C.

I really want to bake this miracle. I have a simple MV, filka, no pressure. Experienced, tell me, will it work or not? Or abandon the idea right away and not translate the products?

[Yulia Antipova]

Yulia Antipova, Julia, I do not count myself as an experienced one, but I love experiments
HERE I wrote above. I also have no pressure, like your filka

I cooked for 1 hour at 100 * and, as it turned out, it was necessary to hold it for another 30 minutes on the heating 80 *.It turns out an airy, tender soufflé without a crust

[Natalia]

Natalia, Thank you! And I read "cartoon brazier" and did not understand that this is an ordinary cartoon without pressure) Thank you, I will try)

[Waist]

Waist, So what? Then this soufflé has not fallen off? I am interested because I have an analogue of your Chinese Mystery multi-brazier.

Girls, dear, tell me what needs to be done with walnuts (I want to put in ice cream) so that they do not taste bitter and it is advisable to remove the brown skin, the nuts are fresh, tasty, but I want to be like Baskin Robins in the ambulance there is no one

[Nadyush!]

Nadyush! They say that they should be fried in a dry skillet until they have a pleasant aroma and taste. I can't offer anything smarter.

[selenа]

selenа, I also only know about roasting. But the bitterness ... If the nuts are bitter before frying, then that's it, I throw it away.In my opinion, nothing can be fixed

Waist, so what? Then this soufflé has not fallen off? I am interested because I have an analogue of your Chinese Mystery multi-brazier.

Irina, then I baked the first one back in the oven and it rose again, and even grabbed a crust, but it cooled down and fell off again. The baking process and standing on the heat should be uninterrupted.

Ira, I knew that you would not pass by, Ir, I have an idea to wash and boil them so that they become elastic and not dry, maybe even in syrup as you think

[Waist]

Waist, Natasha, they have a natural harsh taste, in the salad, I like satsivi, but in the purchased confectionery they are different, like dairy

[Nadyush!]

Nadyush! I wrote the word "say" about my dad. He is a well-known culinary specialist here ... So, when you ask your new question, he says that it is possible to soften the taste and boil it in syrup. But if, nevertheless, as she said Waist, they are initially bitter, then, no matter how sorry, it is better to part with them. True, now he remembered that somewhere he had read that bitter walnuts should be boiled in sweet milk ... But he did not do it himself.

[Mikhaska]

Mikhaska, Ira to dad -, thanks again, I'll boil a little and try

[selenа]

selenа, Nadyush, have you ever fried them?
I honestly do not represent them

natural harsh taste

Although in my youth I roasted apricot pits, I grew up in the yard and I picked them especially for baking. So their kernels also tasted a little bitter, and after roasting, the bitterness was less.
And what, there is absolutely nothing to replace? It's just that I try not to use dubious products, the result is unpredictable, and then how to feed people I will throw out the very bad, of course, but I regret the translated products for a long time

Ira, and thanks to your dad from me !!! I will also try on occasion, if I don’t forget

Ira, can I have another question for your dad? And for other nuts, are they also the same recommendations or are there more ways to combat bitterness? I hate bitter hazelnuts, but I constantly come across some kind of byaka

[Natasha]

It's a pity, but dad can't say anything about hazelnuts. In our family, it is practically not used, Natasha... Alas!

[Waist]

WaistI fry Natasha all the time, I buy peeled ones, and they are on the market without sanitary epidemiological observance, but they go to eat and cook non-sweet dishes (satsivi, beets, etc.), they become fragile and tasty, they are raw to me don't like it at all

[kil]

kil, Irochka sorry for off topic, we will no longer

[Mikhaska]

Mikhaska,
Thank you, Irisha, for taking part!
I also don't use hazelnuts often, but if I buy, I definitely come across bitter ones. And well, this hazelnut. And there are apricot pits in the same place What, there are no other nuts, are there, after all, and what are they delicious

Nadia, good luck with your nuts! Then tell us what happened

kil, Irochka sorry for off topic, we won't be

As it will not be, but a report on the result

We flooded here SORIIIIII

I've been looking at this dessert for a long time ... silt. Well, probably it should be tasty, but I really feel starch, although I have corn.Whipped cream, of course, can not be spoiled, they just licked with Pavlova, but here's the cake .. in general, I did not like it. Although it may well be that starch, eggs, or myself are to blame, although everything is strictly according to the recipe.

[Jenealis]

Jenealis, Zhenya, I also have corn, I didn't seem to feel it. You are probably right, it depends on everything and on personal taste too.

[kil]

kil, Irisha !!! Thanks for the recipe.
Today I got to him. Baked in Redica at 100C, as indicated in the recipe. Everything worked out.
Only when it came to fruit, for some reason I thought it would be nice to anoint the soufflé with lemon cream, and then cream.
This cream https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=89596.0
But I will definitely have a repetition and I will do so, but for now I will decorate the kiwi.

Irisha, I got to him! It's a pity that I can't take a picture! It turned out just magical! I really liked it. So, in order. I cooked more than 300 gr. proteins (accumulated!). This is about 8 pieces. I took just a double portion. Whipped up wonderfully! Baking in the cartoon Oursson MP5005. First, on the program "Your Choice" - a la Multipovar - 100 press. 3. Then I opened it seemed damp and another hour 120 pressure 3. The crust turned out to be a delicate golden color. Samzala cartoon with non-stick grease - flew out like a cork! He rested his height against the lid. Opal is literally a couple of centimeters. But he remained tall and handsome. Decorated the sides with whipped cream, lemon curd top and edges of the top with jellied berries (defrosting strawberries, black currants and plums). Just the most tender tenderness and money not even! Thanks for the recipe!

tall and handsome. Decorated the sides with whipped cream, lemon curd top and edges of the top with jellied berries (defrosting strawberries, black currants and plums). Just the most tender tenderness and money not even!

I can't take a picture!

Infectaaaaaaa!
Only at this I was going to envy ...

Infectaaaaaaa!
Only at this I was going to envy ...

he is so handsome !!! I would love to take a picture to brag, but no way ..
develop your imagination!