Australian/NZ cooks please

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Pavlova

Hi there - I recorded a mini pavlova recipe from a top NZ restaurant
cook the other day and followed the recipe diligently. I don't need
to describe the method - it's fairly standard. It was the cooking
that was the problem. The recipe required 30mins at 150 deg C and
then reduced to 130 deg C for a further 30 mins. Remove.

No oven option was mentioned. I cooked them on fan force.
They cracked all over the place. The insides were nice and
marshmallowy but the shapes had gone.

I want to know if I should have cooked them using the conventional
oven method and not anything to do with the fan.

Be glad of any help guys.

Cheers

Daisy

I looked it up in my Edmonds Cookbook (the Standard Antipodean Hausfrau
Reference) - all it says to cook pav. slowly at around 250 degrees F for
1 to 1 1/2 hours. I expect this will be in a conventional oven the way
it's framed. (also considering the age of my book - it dates back to
_before_ fan ovens).

h.t.h. -Peter

--
=========================================
firstname dot lastname at gmail fullstop com

Peter Huebner said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Pavlova

Hi there - I recorded a mini pavlova recipe from a top NZ restaurant
cook the other day and followed the recipe diligently. I don't need
to describe the method - it's fairly standard. It was the cooking
that was the problem. The recipe required 30mins at 150 deg C and
then reduced to 130 deg C for a further 30 mins. Remove.

No oven option was mentioned. I cooked them on fan force.
They cracked all over the place. The insides were nice and
marshmallowy but the shapes had gone.

I want to know if I should have cooked them using the conventional
oven method and not anything to do with the fan.

Be glad of any help guys.

Cheers

Daisy

I looked it up in my Edmonds Cookbook (the Standard Antipodean Hausfrau
Reference) - all it says to cook pav. slowly at around 250 degrees F for
1 to 1 1/2 hours. I expect this will be in a conventional oven the way
it's framed. (also considering the age of my book - it dates back to
_before_ fan ovens).

h.t.h. -Peter

--
=========================================
firstname dot lastname at gmail fullstop com

The 1992 Edmonds Cookbook states preheat oven to 180C. Place pavlova
in oven and turn down to 100C. Bake one hour. Turn oven off, open oven
door slightly, an leave pavlova in oven till cold. (A lower
temperature than Peter's version above. He's probably got an older
book). However, ask 10 Kiwi or Aussie cooks and they'd probably have
10 different oven temperature recommendations. The key is cook at a
very low temperature for about an hour. I used to cook mine at 150C
for 15 mins then turned the oven off and left it there till I
remembered it later in the day.

Nowadays I make individual pavs (8 eggs divided into 8 pavs) and cook
them at 100C for 1 to 1 /14 hours.

I would not use fan bake.

Also, since the pavs are usually topped with whipped cream and fruit
before serving, you don't need to stress too much if they crack. It
will all be covered.

Kathy in NZ

G'day Daisy,

For total confusion (assuming replies to date haven't quite succeeded
in creating that 🙂 may I suggest you ask in the newly created group
aus.food? [Which I've cross-posted this to].

However, I'm not entirely sure any of the inaugural residents of
aus.food will be up to offering reliable advice on pavlovas. ;-)

In article <[email hidden]>,

Quoted message said:

Pavlova

Hi there - I recorded a mini pavlova recipe from a top NZ restaurant
cook the other day and followed the recipe diligently. I don't need
to describe the method - it's fairly standard. It was the cooking
that was the problem. The recipe required 30mins at 150 deg C and
then reduced to 130 deg C for a further 30 mins. Remove.

No oven option was mentioned. I cooked them on fan force.
They cracked all over the place. The insides were nice and
marshmallowy but the shapes had gone.

I want to know if I should have cooked them using the conventional
oven method and not anything to do with the fan.

Be glad of any help guys.

Cheers, Phred.

--
[email hidden]

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Hi there - I recorded a mini pavlova recipe from a top NZ restaurant
cook the other day and followed the recipe diligently. I don't need
to describe the method - it's fairly standard. It was the cooking
that was the problem. The recipe required 30mins at 150 deg C and
then reduced to 130 deg C for a further 30 mins. Remove.

No oven option was mentioned. I cooked them on fan force.
They cracked all over the place. The insides were nice and
marshmallowy but the shapes had gone.

I want to know if I should have cooked them using the conventional
oven method and not anything to do with the fan.

Be glad of any help guys.

The oven temps and times mentioned are longer than I cook my large pavs for.
I use a conventional oven and I do a large pav with 6 egg whites at 150 for
15 mins and then 100 for 45 mins and then turn the oven off and leave in
there until cold.

I would suggest not using the fan and trying 150 for 15 mins and then 130
for 15 mins and then turning the oven off and leaving there for an hour or
so. It has taken me a while to get the results I wanted.

Good luck.

Aussie Lurker

Mi e' parso che Daisy abbia scritto:

Quoted message said:

No oven option was mentioned. I cooked them on fan force.

Here's the error: either the recipe clearly states that you have
to use fan, or you just don't use it.
--
Vilco
Think Pink , Drink Rose'

Daisy <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Pavlova

Quoted message said:

No oven option was mentioned. I cooked them on fan force.
They cracked all over the place. The insides were nice and
marshmallowy but the shapes had gone.

I've never used a fan oven, but I remember being told that soft, fluffy
things like pav or sponge should not be cooked with the fan (at least at
first), as the breeze will blow the delicate mix around. I remember a tray
of cupcakes whose tops all bent sideways from the fan - I forget who made
them.

Good luck 🙂

K