Molecular meringue

Discussion in 'Professional Chefs' started by joel23, Feb 18, 2013.

  1. joel23

    joel23

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    I'm wondering if I can do a variation of a beet merengue but use roasted red pepper juice or purée, thoughts?
     
  2. michaelga

    michaelga

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    Subbing roasted red peppers for beets would be a snap.

    Vol 4 - p 287  Modernist Cuisine
    If you don't have access I can paraphrase the gist of it but it'll take a bit of typing.
     
  3. joel23

    joel23

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    Thanks , I have a copy ill read that section now. Appreciate your help
     
  4. michaelga

    michaelga

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    Cool - the prep / technique is on Page 295

    it will give you the guide to using almost any kind of juice for a meringue.
     
    Last edited: Feb 19, 2013
  5. pirate-chef

    pirate-chef

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    Its really easy especially if you have the powdered egg to work with. 
     
  6. michaelga

    michaelga

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    It's Albumin powder - powdered egg substitute would make a hell of a mess...
     
  7. pirate-chef

    pirate-chef

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    sorry if i was mistaken the method i have used in the past was with whatever juice /liquid you need and the sosa/texturas powdered egg white. this may be what you mean. 
     
  8. pirate-chef

    pirate-chef

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  9. michaelga

    michaelga

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    no worries it's a subtle difference in naming - but it would make a big difference in the method!

    :)