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#1 Mon 08 Sep 08 6:12pm

jimmy

Member
From malaga spain
Member since Sat 24 Jul 04

pavlova

can you tell me why my pavlova always collapses when I take it out of the oven :

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#2 Mon 08 Sep 08 7:02pm

mummza

Forum super champ
Occupation avoiding housework
From The land of song.
Member since Tue 04 Oct 05

Re: pavlova

I would imagine that its the heat change when it hits the air.
I don't make pavlova myself but I have a friend that does and I know that she cooks her pavlova on a low heat and then she simply turns off the oven and leaves tha pavlova in the oven for several hours untill it is cooled or even overnight . This way the temperature comes down slowley.

I will be seeing her in the next few days and I will ask her for her recipe for you as she makes divine pavlova.

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#3 Mon 08 Sep 08 7:37pm

TheBeast2

Forum champ
Member since Fri 31 Aug 07

Re: pavlova

jimmy wrote:

can you tell me why my pavlova always collapses when I take it out of the oven :

How do you make your meringue?

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#4 Tue 09 Sep 08 12:46pm

jimmy

Member
From malaga spain
Member since Sat 24 Jul 04

Re: pavlova

egg whites, corn flour white wine vin caster suger. beat the egg w untill stiff , add sugar a tsp at a time, mix corn flour and vin and add to egg whites.bake for aprox 1 hour.

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#5 Tue 09 Sep 08 1:06pm

nzhippy

Member
Occupation A blonde
From New Zealand
Member since Tue 02 Sep 08

Re: pavlova

For a fail proof pav check out the recipe on my blog, as it says to leave the pav in till totally cool, but also it depends on the structure of the pav mix initially.

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#6 Sat 18 Oct 08 6:19pm

jimmy

Member
From malaga spain
Member since Sat 24 Jul 04

Re: pavlova

I don;t seem to be able to find BUTTERMILK in spain, can anyone suggest a substitute,

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#7 Sun 19 Oct 08 1:44am

shammrok

Forum super champ
Occupation Growing things
From Up the garden path...Tasmania
Member since Thu 02 Sep 04

Re: pavlova

Do you let it cool in the oven before taking it out?

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#8 Sun 19 Oct 08 12:23pm

Tiara

Member
Member since Sun 19 Oct 08

Re: pavlova

Your maringue has to be thick and you must bake it to low temperature for at least 1.5 h,because if it stays soft in the inside, when you take it out of the oven it will collapse,it has to be dry inside-out!

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#9 Mon 20 Oct 08 11:35pm

nzhippy

Member
Occupation A blonde
From New Zealand
Member since Tue 02 Sep 08

Re: pavlova

shammrok wrote:

Do you let it cool in the oven before taking it out?

Yes. It keeps it at a steadily lowering temperature (preventing cracks). This is why I make it in the evening, then it can cool overnight in the oven.

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#10 Mon 20 Oct 08 11:37pm

nzhippy

Member
Occupation A blonde
From New Zealand
Member since Tue 02 Sep 08

Re: pavlova

Tiara wrote:

it has to be dry inside-out!

The true kiwi pav isn't cooked for 1 1/2 hours, nor is it dry inside and out, in fact the inside is meant to be a soft marshmellow. The cracking is from the mixture being too dry, or a sudden drop in temperature while either cooking or cooling.

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