Comments on: Bugger the barbie — How to make a Pavlova! http://la.foodblogging.com/2006/07/20/bugger-the-barbie-%e2%80%93-how-to-make-a-pavlova/ foodblogging los angeles Thu, 09 Feb 2012 20:33:24 +0000 http://wordpress.org/?v=2.6.2 By: MaxMillion http://la.foodblogging.com/2006/07/20/bugger-the-barbie-%e2%80%93-how-to-make-a-pavlova/#comment-1202963 MaxMillion Fri, 20 May 2011 18:20:42 +0000 http://la.foodblogging.com/2006/07/20/bugger-the-barbie-%e2%80%93-how-to-make-a-pavlova/#comment-1202963 ^ I'll contact you directly. ^ I’ll contact you directly.

]]> By: Matt Hudson http://la.foodblogging.com/2006/07/20/bugger-the-barbie-%e2%80%93-how-to-make-a-pavlova/#comment-1201929 Matt Hudson Fri, 20 May 2011 14:17:29 +0000 http://la.foodblogging.com/2006/07/20/bugger-the-barbie-%e2%80%93-how-to-make-a-pavlova/#comment-1201929 Great recipe! Do you know of someone who can make this and have it delivered to a Beverly Hills address? I'm working on behalf of an Australian business. Thanks. Great recipe! Do you know of someone who can make this and have it delivered to a Beverly Hills address? I’m working on behalf of an Australian business. Thanks.

]]> By: MaxMillion http://la.foodblogging.com/2006/07/20/bugger-the-barbie-%e2%80%93-how-to-make-a-pavlova/#comment-698312 MaxMillion Tue, 04 Jan 2011 20:09:28 +0000 http://la.foodblogging.com/2006/07/20/bugger-the-barbie-%e2%80%93-how-to-make-a-pavlova/#comment-698312 Niki -- I think the thinness of your lovely Nana's pavlovas is what made hers a little chewier than the usual ones.  I'm gonna give it a try as I love that as well.  :) Niki — I think the thinness of your lovely Nana’s pavlovas is what made hers a little chewier than the usual ones.  I’m gonna give it a try as I love that as well.  :)

]]> By: MaxMillion http://la.foodblogging.com/2006/07/20/bugger-the-barbie-%e2%80%93-how-to-make-a-pavlova/#comment-655965 MaxMillion Sun, 05 Dec 2010 22:35:54 +0000 http://la.foodblogging.com/2006/07/20/bugger-the-barbie-%e2%80%93-how-to-make-a-pavlova/#comment-655965 ^ hey, thanks for the feedback on using a Silpat -- I've always been to scared to risk it!! ^ hey, thanks for the feedback on using a Silpat — I’ve always been to scared to risk it!!

]]> By: Kay http://la.foodblogging.com/2006/07/20/bugger-the-barbie-%e2%80%93-how-to-make-a-pavlova/#comment-648079 Kay Mon, 29 Nov 2010 16:59:34 +0000 http://la.foodblogging.com/2006/07/20/bugger-the-barbie-%e2%80%93-how-to-make-a-pavlova/#comment-648079 I tried my first Pavlova as a test and it came out perfect. The interesting thing is: I had read that Silpat was fine to use and so I didn't think twice about using it for the Pavlova. I drew a circle on a piece of paper and laid it under the Silpat when I loaded the mixture onto it so that I could see the circle through the Silpat, as was suggested in the recipe I used. I did not grease it at all, as that is the purpose of Silpat - you just bake on it. It didn't stick at all! I am baking another Pavlova crust tonight and will try it again using Silpat. If I have different results I will advise. I tried my first Pavlova as a test and it came out perfect. The interesting thing is: I had read that Silpat was fine to use and so I didn’t think twice about using it for the Pavlova. I drew a circle on a piece of paper and laid it under the Silpat when I loaded the mixture onto it so that I could see the circle through the Silpat, as was suggested in the recipe I used. I did not grease it at all, as that is the purpose of Silpat - you just bake on it. It didn’t stick at all! I am baking another Pavlova crust tonight and will try it again using Silpat. If I have different results I will advise.

]]> By: Niki http://la.foodblogging.com/2006/07/20/bugger-the-barbie-%e2%80%93-how-to-make-a-pavlova/#comment-557872 Niki Mon, 09 Aug 2010 01:48:13 +0000 http://la.foodblogging.com/2006/07/20/bugger-the-barbie-%e2%80%93-how-to-make-a-pavlova/#comment-557872 Thanks. Glad you liked the tips. My Nana's pavs are so difficult to describe they did have a layer of marshmallow but when you ate them the mallow had more consistency than usual. As you ate it the mallow changed in texture from soft fluffy mallow to something a bit like the last few chews of a piece of nougat. The more I think about it the more I wonder if the thickness - she made them thinner than usual - made the difference rather than the recipe. Think I'll go and have a play now. Wish I'd paid more attention to how she made them. Still, I think it was my first introduction to genuine kitchen alchemy and has fostered my love of cooking, so all is not lost. Thanks. Glad you liked the tips. My Nana’s pavs are so difficult to describe they did have a layer of marshmallow but when you ate them the mallow had more consistency than usual. As you ate it the mallow changed in texture from soft fluffy mallow to something a bit like the last few chews of a piece of nougat. The more I think about it the more I wonder if the thickness - she made them thinner than usual - made the difference rather than the recipe. Think I’ll go and have a play now. Wish I’d paid more attention to how she made them. Still, I think it was my first introduction to genuine kitchen alchemy and has fostered my love of cooking, so all is not lost.

]]> By: MaxMillion http://la.foodblogging.com/2006/07/20/bugger-the-barbie-%e2%80%93-how-to-make-a-pavlova/#comment-557868 MaxMillion Mon, 09 Aug 2010 01:10:37 +0000 http://la.foodblogging.com/2006/07/20/bugger-the-barbie-%e2%80%93-how-to-make-a-pavlova/#comment-557868 ^ fantastic tips! I can't wait to try out your moistened baking paper suggestion. Good point -- I do use a stainless steel bowl for whipping egg whites. I secretly adore chewy meringue, but this is *not* the definition of a pav, which is legendary for its foamy, mallow interior. ^ fantastic tips! I can’t wait to try out your moistened baking paper suggestion.

Good point — I do use a stainless steel bowl for whipping egg whites.

I secretly adore chewy meringue, but this is *not* the definition of a pav, which is legendary for its foamy, mallow interior.

]]> By: Niki http://la.foodblogging.com/2006/07/20/bugger-the-barbie-%e2%80%93-how-to-make-a-pavlova/#comment-557460 Niki Sun, 08 Aug 2010 04:24:04 +0000 http://la.foodblogging.com/2006/07/20/bugger-the-barbie-%e2%80%93-how-to-make-a-pavlova/#comment-557460 I notice that no one mentions bowls - for best whipping try to use glass or stainless steel, but, if you have to use plastic, wipe it around with a little bit of vinegar first. My otherwise fantastic old mixer came with a bowl made of something called 'kenlite" a hideous plasticy stuff. Wiping it with vinegar takes off the greasy layer that some substances seem to retain despite careful washing. My Nana (pauses to mentally bow to the maker of the BEST pav in the world) always put a sheet of baking paper on a WET baking tray then ran the baking paper under the cold tap before putting her pav on it. She claimed that it stopped it sticking. Also for an easy way of shaping your pav trace around a dinner plate onto baking paper then put it PENCIL SIDE DOWN on your tray. My Nana's pavs were the chewy centre kind not the very popular marshmallow kind and every few years I have another go at making one which inevitably turns out marshmallowy, sigh nostalgically for my Nana's, spend the next few years looking disparagingly at the ones all over the supermarkets here (all mallow NO crust), research a few more recipes then try again. Your pav looks fantastic so will give it a try next, I'd be grateful for any tips on chewy centers though. I notice that no one mentions bowls - for best whipping try to use glass or stainless steel, but, if you have to use plastic, wipe it around with a little bit of vinegar first. My otherwise fantastic old mixer came with a bowl made of something called ‘kenlite” a hideous plasticy stuff. Wiping it with vinegar takes off the greasy layer that some substances seem to retain despite careful washing. My Nana (pauses to mentally bow to the maker of the BEST pav in the world) always put a sheet of baking paper on a WET baking tray then ran the baking paper under the cold tap before putting her pav on it. She claimed that it stopped it sticking. Also for an easy way of shaping your pav trace around a dinner plate onto baking paper then put it PENCIL SIDE DOWN on your tray.
My Nana’s pavs were the chewy centre kind not the very popular marshmallow kind and every few years I have another go at making one which inevitably turns out marshmallowy, sigh nostalgically for my Nana’s, spend the next few years looking disparagingly at the ones all over the supermarkets here (all mallow NO crust), research a few more recipes then try again. Your pav looks fantastic so will give it a try next, I’d be grateful for any tips on chewy centers though.

]]> By: MaxMillion http://la.foodblogging.com/2006/07/20/bugger-the-barbie-%e2%80%93-how-to-make-a-pavlova/#comment-551294 MaxMillion Sat, 17 Jul 2010 05:45:29 +0000 http://la.foodblogging.com/2006/07/20/bugger-the-barbie-%e2%80%93-how-to-make-a-pavlova/#comment-551294 ^ oh, I just love your suggestion to blend yoghurt with the cream -- this dessert definitely benefits from the counterpoint of a tart flavour. ^ oh, I just love your suggestion to blend yoghurt with the cream — this dessert definitely benefits from the counterpoint of a tart flavour.

]]> By: Catherine Zenovich http://la.foodblogging.com/2006/07/20/bugger-the-barbie-%e2%80%93-how-to-make-a-pavlova/#comment-551225 Catherine Zenovich Sat, 17 Jul 2010 01:47:42 +0000 http://la.foodblogging.com/2006/07/20/bugger-the-barbie-%e2%80%93-how-to-make-a-pavlova/#comment-551225 Some years ago I was working in a small geriatric hospital and the cook there was a master at pavalovas. She made one which must have been at least 18 inches round with a marshmallowy centre that was at least 4 inches high. The best and most enormous pavalova I have ever seen and tasted. She was definitely a gold medalist in the Pav department! Some years ago I was working in a small geriatric hospital and the cook there was a master at pavalovas. She made one which must have been at least 18 inches round with a marshmallowy centre that was at least 4 inches high. The best and most enormous pavalova I have ever seen and tasted. She was definitely a gold medalist in the Pav department!

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