Explore " meringue" with insightful episodes like "Freaky Dailies, Projects in Development, and the longest meringue pie recipe... EVER", "141. Food Quiz", "Meet Zoë François", "Mastering Meringue, Episode 2" and "Mastering Meringue, Episode 1" from podcasts like ""Critique-Opolis", "The Allusionist", "Inside Julia's Kitchen", "Bake Like a Chef" and "Bake Like a Chef"" and more!
My recipe goes on forever, deal with it.
Louisa and I cover a bucketload of films on the horizon, say goodbye to Iris Apfel, try to figure out how Kevin Spacey got another job, gear up for the Oscars, and try to answer the age old question, 'Why do they keep remaking "Freaky Friday"'?
#irisapfel #kevinspacey #oscars #meringue
Quiz time! Samin Nosrat and Hrishikesh Hirway of Home Cooking podcast join to deliver questions about food etymology, as well as what are the two words that make a dance track, and whether 'za' is an acceptable abbreviation for 'pizza'.
Play along and keep track of your score using the interactive scoresheet at theallusionist.org/foodquiz.
For the rest of September 2021, you can stream the London Podfest performance of the new Allusionist live show, full of eponyms, music and planets. Link is at theallusionist.org/events.
Sign up to be a patron at patreon.com/allusionist and as well as supporting the show, you get behind the scenes glimpses, and discounted tickets for the Allusionist live show.
The music is by Martin Austwick. Hear Martin’s own songs at palebirdmusic.com or search for Pale Bird on Bandcamp and Spotify, and he’s @martinaustwick on Twitter and Instagram.
The Allusionist's online home is theallusionist.org. Stay in touch at twitter.com/allusionistshow, facebook.com/allusionistshow and instagram.com/allusionistshow. Let me know what you scored in the quiz!
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This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes baker and author Zoë François. They discuss her cookbook, Zoë Bakes Cakes, all things meringue, and what to bake this July 4th holiday. As always, Zoë shares her Julia Moment.
Image courtesy of Zoë François.
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The second part of this series. We discuss the basics of getting started with meringues, the methods used, why ratios matter to the process and final product. Later we venture more deeply into coloring, additions (color and fold-ins), meringue methods and how sugar-to-egg-white ratios impact the final product.
Making a meringue is a critical tool in your baking tool set and before too long should become second nature. This is the first part of a two parter were we discuss the basics of getting started with meringues and considerations that should be made. In Episode 2 we will venture more deeply into meringue methods and talk about sugar to egg white ratios.
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