A Chef's Kitchen: Meringue
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8:22
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I am impresses with this nervous chef
macybee1 3 weeks ago
Would meringue go well on top of a trifle? I hate to waste, and I want to use the whites from eggs that I use to make the custard on the trifle.
nerdmom920 5 months ago
It's an instructional video, you don't and are not going to have any, so don't worry about catching any thing from him. LOL!
googo151 6 months ago
first comment in 8 months ha
taif47 8 months ago
Lol, he's cleaning the whisk to ensure it's free of fat and then grabs it with his HANDS to put it away xD
Just saying...
BiologiePassie 1 year ago
This is called Swiss meringue but actually the temperature is a bit high respect to 122 F. of the original recipe. If you need a stable compound you should use Italian meringue which is cooked by adding a sugar syrup @ 250 F. Needless to say that stiff whites is not always a good thing, it depends on the recipe, if mixed with whipped cream they just have to get the curl.
Albertoskitchen 1 year ago
Cool, thanks for the info, I was wondering if there was a way to heat the egg whites to kill off bacteria and now I know the method! Thanks for sharing.
alank64 1 year ago
aaaaaachooooooo. bless me!
sharifah61 1 year ago
thx for the video, got the infomation that I needed. :)
hmaolofn 2 years ago
this guy is sick and hes talkin bout sanitary..
TheComplementor 2 years ago