ChatterBank0 min ago
Cooking baked alaska
Hi, I had a baked alaska in a restaurant and they only cooked the top till it was slightly brown - the sides seemed raw and they said they do this deliberately. Surely this means I am eating raw egg mixture? Would anybody else complain if they were served this?
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The sugar content probably makes it safe, but if you have concerns, use this safe meringue recipe:
Ingredients:
2 Tbsp water
1/8 tsp cream of tartar
2 egg whites
4 Tbsp sugar
Instructions:
Bring 1 inch of water to a gentle simmer in a large skillet. Combine the 2 tsp water with the cream of tartar in a 4- to 6-cup stainless steel bowl. Add the egg whites and sugar and whisk together briskly to combine ingredients thoroughly and break up the egg white clots (which have a tendency to scramble first.) Place an instant-read thermometer near the stove in a mug of very hot tap water.
Set bowl of egg whites in skillet. Stir mixture briskly and constantly with a rubber spatula, scraping the sides and bottom often to avoid scrambling the whites. After 1 minute, remove bowl from skillet. Quickly insert thermometer, tilting bowl to cover stem by at least 2 inches. If less than 160�F (70�C), rinse thermometer in skillet water and return it to mug. Replace bowl in skillet. Stir as before until temperature reaches 160�F when bowl is removed. Beat on high speed until cool and stiff.
Ingredients:
2 Tbsp water
1/8 tsp cream of tartar
2 egg whites
4 Tbsp sugar
Instructions:
Bring 1 inch of water to a gentle simmer in a large skillet. Combine the 2 tsp water with the cream of tartar in a 4- to 6-cup stainless steel bowl. Add the egg whites and sugar and whisk together briskly to combine ingredients thoroughly and break up the egg white clots (which have a tendency to scramble first.) Place an instant-read thermometer near the stove in a mug of very hot tap water.
Set bowl of egg whites in skillet. Stir mixture briskly and constantly with a rubber spatula, scraping the sides and bottom often to avoid scrambling the whites. After 1 minute, remove bowl from skillet. Quickly insert thermometer, tilting bowl to cover stem by at least 2 inches. If less than 160�F (70�C), rinse thermometer in skillet water and return it to mug. Replace bowl in skillet. Stir as before until temperature reaches 160�F when bowl is removed. Beat on high speed until cool and stiff.
the meringue for Baked Alaska is usually made by pouring a hot sugar syrup onto the eggwhites, thus stopping them from being absolutely raw. The mixture is then either flash cooked in a very hot oven to brown it, or 'toasted' with a blowtorch. Certainly wouldn't complain if it was served to me - it's one of my favourites - my only complaint is that there's never usually enough!
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