Sheldon said:Grizzman said:so how would you classify the Meringues? whipped?
Whipped is not cooked.
Meringues are obviously recipes, of which there are hundreds, maybe
thousands of variations... there are always some ingredients
incorporated into beaten egg whites to make it a meringue (at a very
minimum a meringue must contain sweetener or it's just beaten egg
white,
not beaten, whipped! trust me on this...and b4 anybody starts to flame
me...if you want you can email me privately and i will tell you my name
and you might be able to look it up as i went to CIA in the 80's at the
Hyde Park campus...
not meringue.... or the beaten egg whites are incorporated into
Quoted message said:other ingredients, but no one serves plain beaten egg whites. In fact
if anyone has forgotton to add the sugar to beaten egg whites and then
baked it atop a lemon pie they would need to scrape off the topping to
make it edible, plain baked beaten egg whites taste awful.You really need to think about the difference between cooking methods
and recipes
and EACH one i posted, with maybe the exception of the meringues ARE
cooking methods. again, if you want i can break it down and explain each
method to everyone....in detail.
Quoted message said:that entail those methods. Meringues are flavored beaten
egg whites and baked as is or are used as a leavening/aerating
ingredient, ie. souffles/puddings/even drinks.There are hundreds, probably thousands of omelet recipes, but all are
just fried eggs...
WRONG, see reply below
some omelets incorporate eggs where the yolks and
Quoted message said:whites are beaten separately and then gently folded together... but
it's still fried eggs... frying is the cooking method, all the rest is
the recipe.Sheldon
i'll buy part of this but as for omelets being fried, i take it you
never put an omelet in a salamander? otherwise knows as a "puffed" or De
Arture omelet. it is quasi baked i guess.
Grizzman