as irgi kiek dariau kiek gaminau ir vis nepavykdavo, na bandysiu ilgiau plakt... tik nezinau kaip su ta orkaite. Pas mus irgi sena ir tempa nesireguliuoja... Tai ka daryt, kaip zinot, kad jau reikiama?
du kartus dariau ir nieko doro nesigavo 
vieną kartą aš kalta, nustačiau aukštesnę temperatūrą, o kitą išskydo ir nesuprantu kodėl
nebegaminsiu daugiau jų...
vieną kartą aš kalta, nustačiau aukštesnę temperatūrą, o kitą išskydo ir nesuprantu kodėl
nebegaminsiu daugiau jų...
as neturiu mixerio,bet turiu ta plaktuva 
kiek kartu plakiau baltymus nesusiplaka,o plaku ir valanda ir daugiau
o tik skysti vos vos pabale ir suputoje baltymai gaunas
o pvz.kokia nors grietinele susiplaka per kelias sekundes...
patarkit gal geriau su sakute plakt?
jis mazdaug taip atrodo
kiek kartu plakiau baltymus nesusiplaka,o plaku ir valanda ir daugiau
o tik skysti vos vos pabale ir suputoje baltymai gaunas
o pvz.kokia nors grietinele susiplaka per kelias sekundes...
patarkit gal geriau su sakute plakt?
jis mazdaug taip atrodo
prisiskaiciau apie morengus,bandysiu ir as daryti 
iki sekmadienio treniruosiuosi,gal pavyks 
iki sekmadienio treniruosiuosi,gal pavyks
Yra būdas baltymus išplakti greitai. Bandžiau jau ne vieną kartą. Proporcijos : 4 baltymai, 225 gr cukraus pudros. Bliudas statomas ant karto vandens puodo, taip vadinama garu vonele. Plakat baltyma, kai tik baltymas duoda pikus, beriat po truputi cukraus pudra. Patikėkit gaunasi visada. Pradžioj ir man atrodė keista, kad baltymas šildomas, bet dabar tik taip darau.
O man morengai nesigavo kai kažkada dariau, jų apačia pajuodavo 
Tikriausiai per aukšta temperatūra, bet kai pagalvoju kaip ją nureguliuoti, jei dujinė sena ir ten nelabai suprasti kaip ją reguliuoti Bet jaučiu dar karta ryšiuosi gaminti pagal Sonatinos receptą. Gundo labai jau.
Tikriausiai per aukšta temperatūra, bet kai pagalvoju kaip ją nureguliuoti, jei dujinė sena ir ten nelabai suprasti kaip ją reguliuoti Bet jaučiu dar karta ryšiuosi gaminti pagal Sonatinos receptą. Gundo labai jau.
QUOTE(ingakyca @ 2007 10 21, 13:32)
O man morengai nesigavo kai kažkada dariau, jų apačia pajuodavo Tikriausiai per aukšta temperatūra, bet kai pagalvoju kaip ją nureguliuoti, jei dujinė sena ir ten nelabai suprasti kaip ją reguliuoti Bet jaučiu dar karta ryšiuosi gaminti pagal Sonatinos receptą. Gundo labai jau.
Tikriausiai per aukšta temperatūra, bet kai pagalvoju kaip ją nureguliuoti, jei dujinė sena ir ten nelabai suprasti kaip ją reguliuoti Bet jaučiu dar karta ryšiuosi gaminti pagal Sonatinos receptą. Gundo labai jau.Kai turėjau seną dujinę, tai kepdavau taip. Minimali temperatūra ir pradarytos dujinės orkaitės durelės (įstatydavau gegtukų dežutę)
Papildyta:
QUOTE(mėlynė @ 2007 10 19, 14:45)
as neturiu mixerio,bet turiu ta plaktuva
kiek kartu plakiau baltymus nesusiplaka,o plaku ir valanda ir daugiau
o tik skysti vos vos pabale ir suputoje baltymai gaunas
o pvz.kokia nors grietinele susiplaka per kelias sekundes...
patarkit gal geriau su sakute plakt?
jis mazdaug taip atrodo
kiek kartu plakiau baltymus nesusiplaka,o plaku ir valanda ir daugiau
o tik skysti vos vos pabale ir suputoje baltymai gaunas
o pvz.kokia nors grietinele susiplaka per kelias sekundes...
patarkit gal geriau su sakute plakt?
jis mazdaug taip atrodo
Su tokiu nesuplaksi. Aš Norfoj nusipirkau pati paprasčiausia mikserį už 19 lt (Rival) ir man puikiai viską suplaka.
QUOTE(ingakyca @ 2007 10 21, 11:32)
O man morengai nesigavo kai kažkada dariau, jų apačia pajuodavo Tikriausiai per aukšta temperatūra, bet kai pagalvoju kaip ją nureguliuoti, jei dujinė sena ir ten nelabai suprasti kaip ją reguliuoti Bet jaučiu dar karta ryšiuosi gaminti pagal Sonatinos receptą. Gundo labai jau.
Tikriausiai per aukšta temperatūra, bet kai pagalvoju kaip ją nureguliuoti, jei dujinė sena ir ten nelabai suprasti kaip ją reguliuoti Bet jaučiu dar karta ryšiuosi gaminti pagal Sonatinos receptą. Gundo labai jau.Pas mane irgi sena dujinė orkaitė. Kepu taip pat, kaip ir tavi, minimali kiek įmanoma temperatūra ir pravertos durelės (užkišu medinį šaukštą). Kepu 3-4val. Morengai man ilgai nesigavo, kol išmokau. Dabar morenginis tortas - mėgiamiausias mūsų desertas
nezinau ar cia dedu... 
bet gal ir i tema vis gi morengai 
Pink Meringue Drops
This recipe can be easily halved for fewer drops.
Ingredients
Makes 16 dozen drops
4 large egg whites, room temperature
1 cup sugar
1 pinch cream of tartar
1/2 teaspoon pure vanilla extract
Pink food coloring
6 ounces semisweet or bittersweet chocolate, finely chopped
2 teaspoons canola oil or pure vegetable shortening
Directions
Preheat oven to 200 degrees with two racks centered. Line four baking sheets with parchment paper. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat, and bring water to a simmer.
In the heatproof bowl of an electric mixer, combine egg whites, sugar, and cream of tartar, and place over the saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
Transfer bowl to electric mixer fitted with the whisk attachment; whip, starting on low speed and gradually increasing to high, until soft peaks form, about 5 minutes. Add vanilla and just a few drops of food coloring; beat to combine, and continue beating until stiff peaks form.
Fill a piping bag fitted with a 1/2-inch tip with the meringue. Pipe 3/4- to 1-inch drops onto prepared baking sheet; after each drop is piped by squeezing the bag, release from squeezing, and pull straight up with the bag to create the very fine curled tip on each drop. Bake until drops are hard to the touch but not browned, about 1 1/2 hours. Repeat to use all meringue. Meringue drops may be made a day ahead and kept in an airtight container at room temperature.
Melt chocolate in a heat-proof bowl, or the top of a double boiler, set over a pan of simmering water, stirring occasionally. Stir in the oil or shortening until well combined. Dip the bottom of each cooled meringue drop into the melted chocolate; stick two together if desired. Turn upside down on a cooling rack, and let chocolate harden -- this can take up to 50 minutes at room temperature -- or just freeze on parchment paper for 5 minutes. Serve.
bet gal ir i tema vis gi morengai Pink Meringue Drops
This recipe can be easily halved for fewer drops.
Ingredients
Makes 16 dozen drops
4 large egg whites, room temperature
1 cup sugar
1 pinch cream of tartar
1/2 teaspoon pure vanilla extract
Pink food coloring
6 ounces semisweet or bittersweet chocolate, finely chopped
2 teaspoons canola oil or pure vegetable shortening
Directions
Preheat oven to 200 degrees with two racks centered. Line four baking sheets with parchment paper. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat, and bring water to a simmer.
In the heatproof bowl of an electric mixer, combine egg whites, sugar, and cream of tartar, and place over the saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
Transfer bowl to electric mixer fitted with the whisk attachment; whip, starting on low speed and gradually increasing to high, until soft peaks form, about 5 minutes. Add vanilla and just a few drops of food coloring; beat to combine, and continue beating until stiff peaks form.
Fill a piping bag fitted with a 1/2-inch tip with the meringue. Pipe 3/4- to 1-inch drops onto prepared baking sheet; after each drop is piped by squeezing the bag, release from squeezing, and pull straight up with the bag to create the very fine curled tip on each drop. Bake until drops are hard to the touch but not browned, about 1 1/2 hours. Repeat to use all meringue. Meringue drops may be made a day ahead and kept in an airtight container at room temperature.
Melt chocolate in a heat-proof bowl, or the top of a double boiler, set over a pan of simmering water, stirring occasionally. Stir in the oil or shortening until well combined. Dip the bottom of each cooled meringue drop into the melted chocolate; stick two together if desired. Turn upside down on a cooling rack, and let chocolate harden -- this can take up to 50 minutes at room temperature -- or just freeze on parchment paper for 5 minutes. Serve.
QUOTE(mėlynė @ 2007 10 25, 10:29)
nezinau ar cia dedu... bet gal ir i tema vis gi morengai
Pink Meringue Drops
This recipe can be easily halved for fewer drops.
Ingredients
Makes 16 dozen drops
4 large egg whites, room temperature
1 cup sugar
1 pinch cream of tartar
1/2 teaspoon pure vanilla extract
Pink food coloring
6 ounces semisweet or bittersweet chocolate, finely chopped
2 teaspoons canola oil or pure vegetable shortening
Directions
Preheat oven to 200 degrees with two racks centered. Line four baking sheets with parchment paper. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat, and bring water to a simmer.
In the heatproof bowl of an electric mixer, combine egg whites, sugar, and cream of tartar, and place over the saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
Transfer bowl to electric mixer fitted with the whisk attachment; whip, starting on low speed and gradually increasing to high, until soft peaks form, about 5 minutes. Add vanilla and just a few drops of food coloring; beat to combine, and continue beating until stiff peaks form.
Fill a piping bag fitted with a 1/2-inch tip with the meringue. Pipe 3/4- to 1-inch drops onto prepared baking sheet; after each drop is piped by squeezing the bag, release from squeezing, and pull straight up with the bag to create the very fine curled tip on each drop. Bake until drops are hard to the touch but not browned, about 1 1/2 hours. Repeat to use all meringue. Meringue drops may be made a day ahead and kept in an airtight container at room temperature.
Melt chocolate in a heat-proof bowl, or the top of a double boiler, set over a pan of simmering water, stirring occasionally. Stir in the oil or shortening until well combined. Dip the bottom of each cooled meringue drop into the melted chocolate; stick two together if desired. Turn upside down on a cooling rack, and let chocolate harden -- this can take up to 50 minutes at room temperature -- or just freeze on parchment paper for 5 minutes. Serve.
bet gal ir i tema vis gi morengai Pink Meringue Drops
This recipe can be easily halved for fewer drops.
Ingredients
Makes 16 dozen drops
4 large egg whites, room temperature
1 cup sugar
1 pinch cream of tartar
1/2 teaspoon pure vanilla extract
Pink food coloring
6 ounces semisweet or bittersweet chocolate, finely chopped
2 teaspoons canola oil or pure vegetable shortening
Directions
Preheat oven to 200 degrees with two racks centered. Line four baking sheets with parchment paper. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat, and bring water to a simmer.
In the heatproof bowl of an electric mixer, combine egg whites, sugar, and cream of tartar, and place over the saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
Transfer bowl to electric mixer fitted with the whisk attachment; whip, starting on low speed and gradually increasing to high, until soft peaks form, about 5 minutes. Add vanilla and just a few drops of food coloring; beat to combine, and continue beating until stiff peaks form.
Fill a piping bag fitted with a 1/2-inch tip with the meringue. Pipe 3/4- to 1-inch drops onto prepared baking sheet; after each drop is piped by squeezing the bag, release from squeezing, and pull straight up with the bag to create the very fine curled tip on each drop. Bake until drops are hard to the touch but not browned, about 1 1/2 hours. Repeat to use all meringue. Meringue drops may be made a day ahead and kept in an airtight container at room temperature.
Melt chocolate in a heat-proof bowl, or the top of a double boiler, set over a pan of simmering water, stirring occasionally. Stir in the oil or shortening until well combined. Dip the bottom of each cooled meringue drop into the melted chocolate; stick two together if desired. Turn upside down on a cooling rack, and let chocolate harden -- this can take up to 50 minutes at room temperature -- or just freeze on parchment paper for 5 minutes. Serve.
O kur vertimas
QUOTE(buzhiukas @ 2007 10 22, 13:34)
Pas mane irgi sena dujinė orkaitė. Kepu taip pat, kaip ir tavi, minimali kiek įmanoma temperatūra ir pravertos durelės (užkišu medinį šaukštą). Kepu 3-4val. Morengai man ilgai nesigavo, kol išmokau. Dabar morenginis tortas - mėgiamiausias mūsų desertas
Na gerai bandysiu tada ir aš kaip jūs daryti žiūrėsim kas čia gausis
tai kad pati melabai moku angliskaitai galvoju vistiek kas moka gales gaminti
Papildyta:
o cia visai tokia nieko ideja
