Any bright ideas?

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Honey

Any bright ideas?

I've foolishly made a huge 6 egg Pavlova (13 - 14 inches across) and now I've realised I have nothing to store it in! Any ideas? ;o) And don't say Eton Mess ! I have some lovely tips on the whorls and so I need to devise a way of covering it, but not touching it as they will break. I do have a large circular food net that might cover it. But... will it be all right if it's not in a sealed container? It has to last until Sunday.

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Elpe

Any bright ideas?

Just trying to think what I might do - - - how about making a large circular cardboard base then a long strip of card to go round the perimeter taped to hold it, deep enough to protect the top, then enthrone it on top of double foil layer gathered up on top - to keep moisture out. Then into a cool dry place (car boot if it's in a cool garage) - and cross all your fingers and toes. Best of luck!

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Honey

Any bright ideas?

I know that meringues like a dry place... just wondering about the airing cupboard? Or would it dry out too much over Saturday and Sunday? Could I store it in the oven? Or, shall I ;o) just make another on Saturday night... might be a whole lot easier.

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Honey

Ideas

Elpe thanks. I can see the school teacher in you coming out here. I've just asked Mike to make me a 'box' and I think that will work... keep the packaging off those delicate little tips. Two heads are always better than one as they say.

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Kilmory

Bright ideas

Or as my dear old Aunt Anne always said - 'It's amazing what one can do when there's two'. But then there's even more than two on here!

Kilmory

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SonyaK

Any bright ideas?

" Store your pavlova, undressed, in an airtight container at room temperature for up to 5 days."

Quote from Donna Hay - Aussie cook book writer.
All the advice was that it has to be in an airtight container.
Good luck!




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Linzechris

Any bright ideas?

I had exactly the same conundrum a few weeks ago and did exactly as Elpe suggested but I then covered it all in cling film. The sides of the cardboard kept it off the Pavlova and I then placed it in my chest freezer sitting flat on top of everything and took it out the night before.
I unwrapped it about an hour before decorating it and it was perfect and hadn't gone soft which was my main worry.
Good luck with it!

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Essex Girl

Storing Pavlovas

Good luck Honey - I'm sure Mike won't let you down. I've yet to find a suitable container in which to store just a four egg pavlova.

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SonyaK

Any bright ideas?

I also read that if it does go a bit soft - especially in a humid climate - you can dry it out again in a low oven for a short time. Then cool and fill.

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Dottie May

Any bright ideas?

Hope the storage works out ok - gosh, 14 inches, that's some Pavlova! Like to see it when filled etc..

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SonyaK

Any bright ideas?

Thought I'd try and contribute something, Honey, living in 'Pavlova Land'!!
Actually I must confess I've never made one and don't like them much!!

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Honey

Bright ideas

Yes, it is big, I wanted to do it with a Union Jack design on the top. But I'm also doing the Union Jack Cake that was in the Telegraph... good because they're a video showing you how to do it. My biggest problem has been finding two roasting tins the right size. I have bigger and smaller (typical) and so doing a bigger one and cutting it down to size.

http://www.telegraph.co.uk/foodanddrink/foodanddrinkvideo/9262063/Queens-Diamond-Jubilee-street-party-how-to-make-a-Union-Jack-cake.html

Sonya, I don't like the Pavlovas in Oz either... they taste very odd with all the added bits. My English friend who lives there has shown them how Delia does hers (nothing but egg whites and sugar) and they are much better. Good ole Delia.

Good to hear I can dry it out again in a low oven. I wish I had left it until Saturday night now.

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SonyaK

Any bright ideas?

"Sonya, I don't like the Pavlovas in Oz either... they taste very odd with all the added bits. My English friend who lives there has shown them how Delia does hers (nothing but egg whites and sugar) and they are much better. Good ole Delia."

Honey, not sure what the 'added bits' are you talk about, but don't think that's the problem. I just don't like Meringues - sort of very sweet and nothing much else - bit like fairy floss, which I never liked either!!

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Honey

Pavlova

"Honey, not sure what the 'added bits' are you talk about, but don't think that's the problem. I just don't like Meringues - sort of very sweet and nothing much else - bit like fairy floss, which I never liked either!!"

Sorry Sonya, I should have said... they use vinegar and cornflour and it makes a softer meringue (in my humble opinion) and doesn't resemble what I do (or Delia does). Some people here do use this recipe and say it stabilises it... but it's not necessary if you follow what Delia says to the letter. ;o) You can see that I'm a true Deliaite through and through.

What is fairy floss by the way?

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sam from worthing

fairy floss

i believe is what we call candy floss, horrid yucky stuff.

 
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