Comments on: The Pavlova http://blogs.kqed.org/bayareabites/2008/03/21/the-pavlova/ Culinary Rants & Raves from Bay Area Foodies and Professionals Wed, 08 Feb 2012 19:41:57 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Michael Procopio http://blogs.kqed.org/bayareabites/2008/03/21/the-pavlova/comment-page-1/#comment-2362 Michael Procopio Sat, 29 Mar 2008 21:01:00 +0000 http://blogs.kqed.org/bayareabites/2008/03/21/the-pavlova/#comment-2362 Kat-- Please read Anonymous's suggestion of the New Zealander in Alameda. Of course, I'd love to go to NZ like you did but, for now, Alameda will have to do.<br/><br/>Shuna-- Oh, you're so technical! I think it works just fine if one is in a pinch. If one is prepared, as I'm sure you are at all times, then yes, of course, superfine is superfine.<br/><br/>And, yes, I should have mentioned the marshmallowy centre of the true Pavlova I made.<br/><br/>Anonymous-- Thanks for the head's up on where to get a Pav. It is much appreciated... Kat– Please read Anonymous’s suggestion of the New Zealander in Alameda. Of course, I’d love to go to NZ like you did but, for now, Alameda will have to do.

Shuna– Oh, you’re so technical! I think it works just fine if one is in a pinch. If one is prepared, as I’m sure you are at all times, then yes, of course, superfine is superfine.

And, yes, I should have mentioned the marshmallowy centre of the true Pavlova I made.

Anonymous– Thanks for the head’s up on where to get a Pav. It is much appreciated…

]]> By: Anonymous http://blogs.kqed.org/bayareabites/2008/03/21/the-pavlova/comment-page-1/#comment-2351 Anonymous Tue, 25 Mar 2008 20:13:00 +0000 http://blogs.kqed.org/bayareabites/2008/03/21/the-pavlova/#comment-2351 It is on the menu, of course, at the New Zealander in Alameda....the passion fruit sauce/syrup that finishes it off may not be traditional, but is quite good. It is on the menu, of course, at the New Zealander in Alameda….the passion fruit sauce/syrup that finishes it off may not be traditional, but is quite good.

]]> By: shuna fish lydon http://blogs.kqed.org/bayareabites/2008/03/21/the-pavlova/comment-page-1/#comment-2349 shuna fish lydon Tue, 25 Mar 2008 00:41:00 +0000 http://blogs.kqed.org/bayareabites/2008/03/21/the-pavlova/#comment-2349 Michael, <br/><br/>I would have to disagree with you that superfu=ine sugar can be made by pouring granulated sugar in a food processor, or even a mortar & pestle. (Any) meringue can indeed be made with granulated sugar although it's true that superfine (also known as Baker's or bartender's sugar) works best.<br/><br/><a HREF="http://www.elise.com/recipes/archives/004356pavlova.php" REL="nofollow"><br/>Also it's important to note that egg whites should start as room temperature and the middle of a true Pavlova is soft.</a> Michael,

I would have to disagree with you that superfu=ine sugar can be made by pouring granulated sugar in a food processor, or even a mortar & pestle. (Any) meringue can indeed be made with granulated sugar although it’s true that superfine (also known as Baker’s or bartender’s sugar) works best.


Also it’s important to note that egg whites should start as room temperature and the middle of a true Pavlova is soft.

]]> By: Kat@Meadowood.com http://blogs.kqed.org/bayareabites/2008/03/21/the-pavlova/comment-page-1/#comment-2347 Kat@Meadowood.com Mon, 24 Mar 2008 04:51:00 +0000 http://blogs.kqed.org/bayareabites/2008/03/21/the-pavlova/#comment-2347 I was just in New Zealand where I had my first Pavlova experience. I don't care if it was AUS or NZ that came up with it first, the light meringue and perfectly balanced sweetness won this American over right away. I doubt I'll ever go through all the steps to make it at home, but would love to find a place that serves it in the Bay Area. I was just in New Zealand where I had my first Pavlova experience. I don’t care if it was AUS or NZ that came up with it first, the light meringue and perfectly balanced sweetness won this American over right away. I doubt I’ll ever go through all the steps to make it at home, but would love to find a place that serves it in the Bay Area.

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