Parsnip Parsimony- A vegan baking and science blog.

“You’re crazy, Susie!”

Archive for December, 2007

Instant pudding mix and 151 proof rum…..

Posted by Susie on December 28, 2007

Does thicken.

Stay tuned for the consequences of these findings!

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Pictures of meringues, and a decision made finally.

Posted by Susie on December 19, 2007

I’ve pretty much decided that the right thing to do would be to just post my egg white replacer recipe (the one that can do meringue, cream puffs, etc…) here on the blog. All I need to do now is psych myself up enough to actually go through with the “posting it” part. Thats going to take some guts.

Although…. I might opt to have a few select people “test” the recipe before I make it available to the masses- if only because I would hate to have a significantly flawed recipe widely distributed and end up with a lot of frustrated people. So it might be later that I finally post, rather than sooner. Important thing is though: I pretty much for sure WILL post this- in one form or another. I think I’m pretty happy with that decision, too. I’ve pretty much been possessed with the “okay… I figured out how to make vegan meringue… now what am I supposed to do?” dilemma for about exactly three years now.

But anyway- I made a batch this week, and I think I’ve fully overcome one out of two big problems that were keeping my meringue from being “perfected”. This batch actually tasted good. (The other big problem is foam strength, although I am slowly but surely getting closer to fixing that one too.)

Up until now, I’ve mostly concerned myself with foam structure. Three years ago, the ingredient I was using to make very primitive versions of what I make now also provided a positively revolting taste. I ate it anyway, even though I still shudder at the memory, all out of sheer determination of developing a vegan meringue (I still can’t eat bran muffins to this day, I’ll tell you that!). But yes. Even though its been in the back of my mind all along that developing a vegan meringue would be pointless if it didn’t taste good, I decided to work on structure first, and worry about taste later. And now that my structure is almost perfect, I’m pretty glad I got the stuff to taste good. Woohoo!

Here are some pictures of my latest attempt:

(this is blurry, and technichally a bad photo, but I think its really kind of pretty in a way)

Before whipping (Hee Hee! It looks like a pun!)

Before cooking: (you can tell I still need to work on making the foam a bit stiffer. If that I had a freeze drier, it would be a piece of cake.)

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