Care to share the recipe you tried or did you use the trusted Edmonds book?

MadEngineer:

 

Care to share the recipe you tried or did you use the trusted Edmonds book?

 

Do you mean a banana cake recipe? I’m using an iPad so can’t see the previous posts.

I don’t really use recipes, however, if you post one, I’ll give it a go and see what happens :)

Wondering on the reason for not using cold eggs?

Eva888: Don’t use eggs cold from the fridge in cakes.

Don't store eggs in the fridge, problem solved.

SirHumphreyAppleby:

 

Eva888: Don’t use eggs cold from the fridge in cakes.

 

Don't store eggs in the fridge, problem solved.

 

I don't think I've ever not stored eggs in the fridge. I should read up on that.

networkn:

Wondering on the reason for not using cold eggs?

 

Handle9

 

They are more viscous so don’t mix as well.

That makes sense. Thanks!

networkn:

 

Wondering on the reason for not using cold eggs?

 

 

 

I don’t think it matters, although the technique and recipe used might change if the eggs were cold. 

TwoSeven:

 

networkn:

 

Wondering on the reason for not using cold eggs?

 

 

 

 

I don’t think it matters, although the technique and recipe used might change if the eggs were cold. 

 

I believe my issue with the cake I made was the eggs went into a mixture that was perhaps a fraction warm still and it created scrambled eggs or similar. I''ll probably have another go again in a few weeks if I find time.

In case anyone cares, Rocket Kitchen in Mt Eden, has the best Hot Cross Buns I've had in Auckland. I've tried quite a few but I haven't tried Ima Cuisines one. I was keen to until I found out they are $5.50 EACH!

Rocket Kitchen ones seemed pricey at $12 for 6 but they are considerably better than any I've tried anywhere else. The ones at Kreem Cafe in Mt Roskill were rated very highly but I found them bland and basically inedible.

I might have another go at the ones shared earlier in the thread that I thought highly of last time I made them.

If you can find some great quality butter, it makes a difference.

networkn:

 

 

 

I believe my issue with the cake I made was the eggs went into a mixture that was perhaps a fraction warm still and it created scrambled eggs or similar. I''ll probably have another go again in a few weeks if I find time.

 

From the sounds of things one might be mixing two different cake making techniques. It sounds like one is half making a genoise sponge, vs a normal sponge (banana cake).

networkn:

 

MikeAqua:

 

I mentioned in a post above that I recently bought a pressure cooker.  It also does sioux vide, which I tried this weekend.  I also took delivery last week of a Smokeai 1 litre cold smoke generator. 

 

I got some tomohawks, cold smoked them with cherry and oak until they coloured up nicely.  I then chucked them into the sous vide at 48C for 24 hours.  Then seared on a very hot BBQ grill, rested and served.  Amaaaaazing.

 

 

That does sound great. 24 hours is quite a long time for sous-vide steaks, usually, 2-4 hours is plenty.

 

Two things:

1) 2-4 hours is plenty to bring a steak to temperature (but not necessarily pasteurise and/or tenderise depending on temperature)

2) To that point, personally I would not cook a steak at 48C for longer than 2-4 hours. That is below the temperature at which most pathogens die. See Baldwin: "Most food pathogens grow fastest a few degrees below the temperature that they start to die. Most food pathogens stop growing by 122°F (50°C), but the common food pathogen Clostridium perfringens can grow at up to 126.1°F (52.3°C)." I don't think I've ever seen a recipe with this combination of time/temp.

networkn:

 

..

 

I don't think I've ever not stored eggs in the fridge. I should read up on that.

 

Basically you don't need to in New Zealand, but do in the US, and possibly Australia and Japan?

It's because of the differing approaches to stopping Salmonella, which can either be transmitted from the hen or be contaminating the outside of eggshells.

There were several big Salmonella outbreaks in the 80s, so here and in Europe they improved sanitation requirements and vaccinate the hens against Salmonella.

In the US, (and I think Australia and Japan), rather than change the living conditions they went after a transmission vector - they wash and sterilise the outside of all eggs before shipping them out. While this does clean the egg, it also removes the shell's outer protective layer in the process, and bacteria can then get into the egg more easily especially if it gets damp, so their supply chain requires the eggs are refrigerated during storage and transport to avoid condensation.

Although we don't have to refrigerate them in New Zealand, eggs do last a lot longer at consistent and cooler temperatures - they should be kept out of sunlight and under 15 degrees and a fridge does this admirably. I do a lot of baking, so keep mine on the bench instead, as for many egg-sensitive recipes (pavlova being an extreme example), room-temperature eggs are a must and I can't be bothered waiting, although Eva888's cup of hot water trick is a good one.