agalovers : Messages : 6338-6367 of 6367

What do you think?

Millie

From: Royal_Society_of_St_George@yahoogroups.com [mailto:Royal_Society_of_St_George@yahoogroups.com] On Behalf Of Brian K
Sent: Thursday, December 10, 2009 1:23 AM
To: Royal_Society_of_St_George@yahoogroups.com
Subject: [Royal_Society_of_St_George] Aga Aghhh!

Millie, beware!
http://www.dailymail.co.uk/news/article-1234600/The-Brussels-ruling-thats-making-Agas-out.html

Brian

#6366

From: "Millie" <mildred_ella@...>
Date: Fri Dec 4, 2009 9:29 pm
Subject: FW: Happy happy Thanksgiving!!!

mildredella

Offline

http://www.nytimes.com/2009/11/22/weekinreview/22bittman.html

From: Sabrina Moser [mailto:sabrina.moser@...]
Sent: Friday, December 04, 2009 2:42 PM
To: Millie
Subject: Fwd: Happy happy Thanksgiving!!!

A little late perhaps, but here's a nice article on cooking Thanksgiving dinner, or any other dinner for that matter:

TurkeyDay

--
Sabrina Moser, Ph.D.
www.agatoast.blogspot.com/

#6365

From: "Millie" <mildred_ella@...>
Date: Mon Nov 30, 2009 8:23 pm
Subject: stuffing

mildredella

Offline

For Gwen, with apologies! I am so sorry Gwen, but I did not get a moment to post this before Thanksgiving . SO maybe it will do for Chirstmas.This is a great ordinary stuffing that I have used outside the bird since 2006, and I find it just as good as one made inside the bird. It’s from Rick Rodger’s little book Best 50 Stuffings and Dressings. With my additions.

Classic Bread Stuffing with Onions, Celery and Herbs

1 stick butter unsalted and real

2 medium onions chipped

3 medium celery ribs, chopped

� cup chopped celery leaves from inner celery ribs

1 lb firm white sandwich bread cut into � “ cubes… I use Pepperidge Farm…dried overnight or in the oven

� �chopped fresh parsley

2 tsp poultry seasoning… I use more because I like more…

1 � tsp salt

� tsp pepper

1 1/2to 2 C chicken broth as needed

In large skillet melt the butter. Add the oinion, celery and leaves. Vook, stirring often until the onions are golden, about� eight� minutes.

Scrape all into a large bowl. Mix in the bread, parsley, poultry seasoning, salt and pepper. Gradually stir in some of the broth until evenly moistened but not soggy… as you like it… taste it and add accordingly of seasonings and broth….. Place in� buttered casseroled and sprinkle with about � C more broth. And I dot with more butter.. Cover and bake at 350 about 30 mins.� To 165 degrees….

Millie

Bon Appetit!

#6364

From: "Gwen Brass" <gwenb@...>
Date: Tue Nov 24, 2009 4:22 am
Subject: Re: [From an AGA Lover] America's Test Kitchen - THE BEST SLOW & EASY RECIPES

gwendalou2

Offline

Thanks for this info. I really love slow cooking, which is probably why I like the Aga so much.

Gwen

----- Original Message -----

From: Sanderson, Camilla

To: PoshNosh@yahoogroups.com ; agalovers@yahoogroups.com

Sent: Monday, November 23, 2009 8:19 PM

Subject: [From an AGA Lover] America's Test Kitchen - THE BEST SLOW & EASY RECIPES

So I saw an online special deal to buy the above cook book, and when I opened the package that came through the mail, and read this Preface in the book, you can imagine how tickled I was:

"Twenty years ago, my wife and I purchased an Aga stove for our farmhouse. [my first big grin] It was the large four oven model and we had to have the kitchen floor reinforced to handle 1200 pounds of cast iron. I quickly learned that the Aga is not about stovetop cooking since the two burners lose heat fairly quickly, as does the entire stovetop if the insulating covers are left up for more than 10 or 15 minutes. This is a stove that is designed for long, slow cooking, and once I adjusted to that notion, a whole new world of cookery was revealed. I loved two things about it. First, the oven does most of the work. [2nd big grin] You can get things going and then just walk away. Second, the food tastes better when cooked low and slow. [3rd big grin] Over time, I have come to describe this form of culinary endeavor as "slow and easy" cooking."

I've found some great videos online by America's Test Kitchen too. It seems that their M.O. is to find and test as many recipes as they can and then to use the best elements from all the different recipes. So appealing to my style of lazy cooking as it feels like someone else has done all the hard experimentation work for me ;-)

Just thought I'd share. I should get a commission from America's Test Kitchen! ;-)

All best,
Camilla

#6363

From: "Sanderson, Camilla" <Camilla.Sanderson@...>
Date: Tue Nov 24, 2009 4:19 am
Subject: America's Test Kitchen - THE BEST SLOW & EASY RECIPES

camilla.jones

Offline

So I saw an online special deal to buy the above cook book, and when I opened the package that came through the mail, and read this Preface in the book, you can imagine how tickled I was:

Just thought I'd share. I should get a commission from America's Test Kitchen! ;-)

All best,
Camilla

#6362

From: "Gwen Brass" <gwenb@...>
Date: Tue Nov 24, 2009 2:13 am
Subject: Re: [From an AGA Lover] Re:t-day questions

gwendalou2

Offline

Seriously? I'm glad I asked! I'll have to get to work figuring this all out.

Thanks,
gwen

----- Original Message -----

From: Elizabeth Fackelman

To: gwenb@... ; agalovers@yahoogroups.com

Sent: Monday, November 23, 2009 12:04 PM

Subject: [From an AGA Lover] Re:t-day questions

You will want to start it the night before! Just be sure to wrap it in foil before putting it in the simmering oven so that it doesn�t dry out. Watch the temperature the next day and if it seems stuck consider moving it back to the roasting oven. I found that the large birds seemed to get stuck around 135 degrees for hours. I never gave anyone food poisoning but it did worry me and added stress wondering if the turkey would be done in time.

I make my basic stuffing using the Pepperidge Farm seasoned stuffing. I follow the recipe on the package using chicken broth. I add celery, onions, and sometimes mushrooms that I saut� in butter. I also add generous dashes of poultry seasoning. It�s what my mother did and now I�ve been making it for years and everyone seems to love it.

Elizabeth

Reply | Forward | Messages in this Topic (3)

#6361

From: Elizabeth Fackelman <elizabeth@...>
Date: Mon Nov 23, 2009 8:04 pm
Subject: Re:t-day questions

liz_fackelman

Online Now

You will want to start it the night before!� Just be sure to wrap it in foil before putting it in the simmering oven so that it doesn’t dry out.�� Watch the temperature the next day and if it seems stuck consider moving it back to the roasting oven.� I found that the large birds seemed to get stuck around 135 degrees for hours.� I never gave anyone food poisoning but it did worry me and added stress wondering if the turkey would be done in time.

I make my basic stuffing using the Pepperidge Farm seasoned stuffing.� I follow the recipe on the package using chicken broth.� I add celery, onions, and sometimes mushrooms that I saut� in butter.� I also add generous dashes of poultry seasoning.� It’s what my mother did and now I’ve been making it for years and everyone seems to love it.

Elizabeth

Reply | Forward | Messages in this Topic (3)

#6360

From: "Gwen Brass" <gwenb@...>
Date: Sun Nov 22, 2009 9:40 pm
Subject: t-day questions

gwendalou2

Offline

So I got a 25# turkey. If I want to do it in both the RO and the SO, what time should I start it? If we want to eat at 3 pm.

Also, I still need a good dressing recipe. We like the stuff in the box! So as close to plain as possible. No sausage, etc. For us, that makes it too filling and too much meat at the table.

Thanks!

Gwen

Reply | Forward | Messages in this Topic (3)

#6359

From: "knibbstwin2" <ckreichel@...>
Date: Sun Nov 22, 2009 7:45 pm
Subject: Turkey Breast

knibbstwin2

Offline

Sorry to take so long to reply about the turkey breast I used.  I had to go the
market to see what it was I used.  I threw the wrapper away and just could not
remember!  It was "Honeysuckle" and they  are from Sam's Club.  I was all over
town this a.m. trying to figure out where my friend bought them!  It was really
very lovely, no waste, no bones and almost no mess.  That being said, I didn't
have the lovely carcass left over for my usual soup.

#6358

From: "Gwen Brass" <gwenb@...>
Date: Wed Nov 18, 2009 5:25 pm
Subject: new Aga pans

gwendalou2

Offline

Or at least new to me! I received a little pamphlet in the mail yesterday with some Aga cook shop items in it and they have great colored stainless steel pans and pots now. The ones I esp liked were the ones they call 'buffet pan.' They have a 'skillet lid' which is flat and can be stacked but also can be slipped over and used as a second pan. Ingenious!

And the colored stainless are really nice looking so would look fine on a buffet table. Of course, I would use any pot/pan on a buffet table - only for a very formal affair would I transfer to another serving piece.

Gwen

#6357

From: "Gwen Brass" <gwenb@...>
Date: Wed Nov 18, 2009 4:45 pm
Subject: Re: [From an AGA Lover] Recipe Request

gwendalou2

Offline

I don't remember that, but I hope someone else does!

Gwen

----- Original Message -----

From: pamelasim

To: agalovers@yahoogroups.com

Sent: Wednesday, November 18, 2009 5:30 AM

Subject: [From an AGA Lover] Recipe Request

Hi,

I think I remember reading here about a salad that had fried prosciutto in it along with lots of other interesting ingredients. I tried to search the database for recipes but it seems the database is empty. I'd like to make the salad for Saturday night. Does anyone remember it?

Thanks,

Pamela

#6356

From: "pamelasim" <Pmeloni@...>
Date: Wed Nov 18, 2009 1:30 pm
Subject: Recipe Request

pamelasim

Offline

Hi,

I think I remember reading here about a salad that had fried prosciutto in it
along with lots of other interesting ingredients.  I tried to search the
database for recipes but it seems the database is empty. I'd like to make the
salad for Saturday night.  Does anyone remember it?

Thanks,

Pamela

#6355

From: "Gwen Brass" <gwenb@...>
Date: Tue Nov 17, 2009 4:25 am
Subject: Just in time for the holidays...

gwendalou2

Offline

http://livinginlangley.blogspot.com/2009/11/when-frosting-is-on-punkin-bread.html

Here's a link to my blog entry on some new recipes I tried today. I highly recommend this basic Pumpkin Pie Brioche dough. It's quite good and super easy. Let me know if you try it and how you used it!

Gwen

#6354

From: "Gwen Brass" <gwenb@...>
Date: Tue Nov 17, 2009 12:58 am
Subject: Re: [From an AGA Lover] Another turkey question

gwendalou2

Offline

You can put your bird on the counter to counter to come to room temp and while it's doing so, put to baggies full of ice cubes on the breast portions of the bird. When you put the turkey in the oven, the breasts will take longer to cook and it'll compensate for the dark meat cooking faster. I've been doing this for a couple of years now and it works great.

Gwen

----- Original Message -----

From: Judith Disney

To: Gwen Brass

Sent: Monday, November 16, 2009 4:29 PM

Subject: Re: [From an AGA Lover] Another turkey question

When I last cooked a whole commercial broad breasted turkey, I always placed the breast close to the door and the leg-thighs at the back of the oven. While the variation in heat was small it was still enough to get the dark meat cooked without over cooking the white meat.

Now I take a professional chef's advice (Julia Child also recommended the same approach as alternative to roasting the whole bird) - separate the breast and leg-thigh sections from the frame and roast them separately to perfection (per pound the dark meat needs more time to be tender). However, I still take the breast from the oven 7-10 degrees below the recommended cooking temp because the bird will continue to cook while it is resting. Julia would place the perfectly roasted sections over a mound of dressing and add some strategically placed greens for presentation of a "whole" bird". If that is not necessary simply carve in the kitchen and serve on a warmed platter.

The separation approach will permit advance (day before) roasting of the turkey frame with vegetables and then simmering to make stock for preparing wonderful gravy for your thanksgiving dinner.

Good luck --

Judith

--- On Mon, 11/16/09, Gwen Brass <gwenb@...> wrote:

From: Gwen Brass <gwenb@...>
Subject: [From an AGA Lover] Another turkey question
To: agalovers@yahoogroups.com
Date: Monday, November 16, 2009, 5:03 PM

Has anyone ever done two smaller turkeys and cooked them in the same oven at the same time, one in front/back of the other? If so, what size did you use?

I wish I had two of the half roasting pans because them I could put one turkey in each. If I put two turkeys in the larger roasting pan, they'll be touching each other and may be too crowded. What do you think?

Gwen

#6353

From: "Gwen Brass" <gwenb@...>
Date: Mon Nov 16, 2009 10:03 pm
Subject: Another turkey question

gwendalou2

Offline

Has anyone ever done two smaller turkeys and cooked them in the same oven at the same time, one in front/back of the other? If so, what size did you use?

I wish I had two of the half roasting pans because them I could put one turkey in each. If I put two turkeys in the larger roasting pan, they'll be touching each other and may be too crowded. What do you think?

Gwen

#6352

From: Elizabeth Fackelman <elizabeth@...>
Date: Sat Nov 14, 2009 4:47 pm
Subject: Re: (Rescued) Re: [From an AGA Lover] turkey

liz_fackelman

Online Now

I am all for humanely treated turkeys! Having said that, my experience over the years of cooking turkeys in the AGA is that because of the way the AGA cooks the turkey, I can get great results with cheap frozen turkeys and my guests cannot tell the difference.

I generally roast my turkeys until slightly browned, tent with foil, and then cook for hours in the simmering oven. I put it on a layer of sliced onions in the AGA roasting pan. When I don’t stuff with stuffing, I stuff with fruit and onions (I’ve used sliced grapefruits, apples, oranges over the years – whatever I happen to have). Since the larger turkeys take longer to cook this way and sometimes require finishing back in the baking oven to get them done in time, I prefer to avoid them. I use several temperature probes to be sure it’s done.

If you happen to live anywhere near China Grove, NC and you want a humanely raised turkey, Wild Turkey Farms offers them. It might be too late to order one for Thanksgiving though. We toured their family farm and were really impressed. http://www.wildturkeyfarms.com/

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#6351

From: "Gwen Brass" <gwenb@...>
Date: Wed Nov 11, 2009 5:22 pm
Subject: Re: (Rescued) Re: [From an AGA Lover] turkey

gwendalou2

Offline

Why do you think anything over 20# isn't as tasty?

I've decided not to get the heritage. It's hit or miss on taste and depends on what they've been fed, etc. My family only eats the white meat. I think I'll get a 'natural' or organic turkey which hopefully will be a compromise, will have a lot of white meat and hopefully will have been somewhat free-ranged and humanely treated.

I'm with you, it's very bothersome to eat poultry that has been mistreated and is freakishly big. You only have to see one poultry operation to be put off the stuff forever! And the one I saw was organic. But humanely treated, NOT! Okay, enough about that.

I have no idea how many I'm feeding. It could be 10, it could be 20. I'm still waiting to hear. I may end up getting 2 birds and doing one on the big green egg. I know I could rotate 2 birds thru the ovens but I want to use the other ovens for other foods and boy, does the temp start dropping fast when you load up the ovens! I may set up my propane 'camp' stove to do anything that can be done stovetop.

I'm going to phone around to the grocery stores and see if I can pre order a good organic turkey. I think I did that in the past, but my memory is terrible.

If I were near Whole Foods, I'd spring for one of theirs. I think they have the Distel (that's not exactly how it's spelled but it's close) which are supposed to be really good.

Gwen

----- Original Message -----

From: Emily Martine

To: Gwen Brass

Cc: <agalovers@yahoogroups.com>

Sent: Wednesday, November 11, 2009 9:13 AM

Subject: (Rescued) Re: [From an AGA Lover] turkey

In the Aga sales presentation they say 28 lbs, but I think anything over 20 is not as tasty.

I am torn on the heritage turkeys. I want a tasty bird, but it bothers me to eat an animal that is so freakishly big, it can't walk. I prefer to buy humanely raised meat, although you can't always tell. Any suggestions? I think I will be feeding 14-16 people.

Sent from my iPhone

On Nov 9, 2009, at 8:40 PM, "Gwen Brass" <gwenb@...> wrote:

What's the largest size turkey that will fit in the Aga oven? I can never remember!

Thanks

Gwen

#6350

From: alisa gordaneer <agordaneer@...>
Date: Sun Nov 8, 2009 8:13 pm
Subject: Re: [From an AGA Lover] Re:meringue

beetlegoo2001

Offline

well, i'm in the PNW (well, Victoria, close enough) and the xmas
meringues (which the kids call "angel snot"!) always work out well!

good luck!

alisa

On Nov 8, 2009, at 12:04 PM, Gwen Brass wrote:

> Well, I'm feeling much more confident to try this!  I've stayed away
> from
> meringues because of that whole turning the oven thing and also
> because we
> used to make meringues for a sans rival cake (a cake popular in the
> Philippines) and even in Calif, there was often too much moisture in
> the air
> and the meringue part didn't turn out well.  So I'm thinking in the
> PNW in
> December, how is that going to be?
>
> But perservere I will, and I will report back after I make it for
> Christmas
> Eve.
>
> Gwen
>
> ----- Original Message -----
> From: "alisa gordaneer" <agordaneer@...>
> To: "Gwen Brass" <gwenb@...>
> Cc: <agalovers@yahoogroups.com>
> Sent: Sunday, November 08, 2009 12:00 PM
> Subject: Re: [From an AGA Lover] Re:meringue
>
>
> i do meringues all the time--for pavlova or just little individual
> ones. they cook perfectly in the SO, and once they're crisp i just
> take them out. no idea how long it takes--depends on the size of
> meringue.
>
> excited to try that recipe now!
>
> cheers, alisa
>
>
> On Nov 8, 2009, at 11:51 AM, Gwen Brass wrote:
>
>>
>> Using the cold shelf is a really good idea!  This recipe calls for
>> cooking at 250 or so for 3 hours, then turning the oven off. I think
>> I'll do them in the SO for the 3 hours, then put them in the warming
>> oven for a bit, then put in a cold shelf, then another (I have
>> two!), and then bring them out of the oven.
>>
>> Did you see the photo on the magazine?  Smothered in all that
>> chocolate, how bad can they be?!?!?  ;)
>>
>> Gwen
>>
>>
>> Gwen
>>
>> ----- Original Message -----
>> From: Sherry Baumgardner
>> To: agalovers@yahoogroups.com
>> Sent: Sunday, November 08, 2009 11:43 AM
>> Subject: [From an AGA Lover] Re:meringue
>>
>>
>>
>> I used to do them in the SO in my moms 4 oven Aga which is 'old'.
>> The SO in my 2 oven runs hotter than hers, but I still do them in it
>> and even use the cold shelf if need to.  Its not an exact science
>> and as has been said before, the AGA is very forgiving : )
>>
>> Hope that helps,
>>
>> Sherry in TX
>> 2 oven + module
>>
>>
>>
>
>
>
> ------------------------------------
>
> To Post a message, send it to:   agalovers@eGroups.com
>
> To Unsubscribe, send a blank message to:
agalovers-unsubscribe@...
> ! Groups Links
>
>
>

#6349

From: pvm53@...
Date: Tue Nov 10, 2009 8:53 pm
Subject: Re:heritage turkeys

majorsnan

Offline

I tried heritage turkeys from a good local farm and was very disappointed.
It was scrawny and there was certainly no flavor advantage.  To me the flavor
and moistness of a turkey comes from what you do to it and how you cook it.

I am over all the brining mess and the big deal over Kosher turkeys.  I would
just like to find a nice non-injected turkey that I can roast in a turkey bag to
the proper temp so it will not be dry.

Pat
Sent from my BlackBerry� smartphone with SprintSpeed

#6348

From: "Sherry Ernspiker" <timernspiker@...>
Date: Tue Nov 10, 2009 8:50 pm
Subject: Re:turkey

sherryernspiker

Offline

I think I got mine from bed bath and beyond. They aren’t real expensive and I have found they are moister with a lid on. Plus you get more pan drippings to make gravy and I use it in my stuffing.

#6347

From: "Sherry Baumgardner" <sherryb@...>
Date: Tue Nov 10, 2009 6:45 pm
Subject: Re:turkey

blakeswood

Offline

My family has done 28lb.

Sherry

#6346

From: "Sherry Ernspiker" <timernspiker@...>
Date: Tue Nov 10, 2009 5:50 pm
Subject: Re:turkey

sherryernspiker

Offline

It seems to me a 28 pd. You can actually do 3 and keep rotating them to the roasting oven till their done. I love cooking turkey in mine. I rub it with olive oil, paula deens house seasoning and put it in a covered roaster and bake in the roasting oven till golden brown, yummy! It is so tender and juicy that way, my family loves it too. Sherry

#6345

From: "Gwen Brass" <gwenb@...>
Date: Tue Nov 10, 2009 1:54 am
Subject: heritage turkeys

gwendalou2

Offline

I have the opportunity to purchase either a blue slate or white holland heritage turkey from a local farmer.

I remember hearing or reading that heritage turkeys aren't really as tasty as what we've come to expect from supermarket turkeys. Not as much white meat either, which is what my family likes.

I'm wondering if this is worth the expense ($9 a pound) and if so, which of the 2 breeds I should order. Any advice?

fyi, the White Holland is one of the true heritage birds and not the cross that it is often confused with.

#6344

From: "Gwen Brass" <gwenb@...>
Date: Tue Nov 10, 2009 1:40 am
Subject: turkey

gwendalou2

Offline

What's the largest size turkey that will fit in the Aga oven? I can never remember!

Thanks

Gwen

#6343

From: "Gwen Brass" <gwenb@...>
Date: Sun Nov 8, 2009 8:15 pm
Subject: Re: [From an AGA Lover] Re:meringue

gwendalou2

Offline

Yup, definitely close enough!

If my kids called my cooking something like that, I'd perhaps stop making it
for them!  LOL

Gwen

----- Original Message -----
From: "alisa gordaneer" <agordaneer@...>
To: "Gwen Brass" <gwenb@...>
Cc: <agalovers@yahoogroups.com>
Sent: Sunday, November 08, 2009 12:13 PM
Subject: Re: [From an AGA Lover] Re:meringue


well, i'm in the PNW (well, Victoria, close enough) and the xmas
meringues (which the kids call "angel snot"!) always work out well!

good luck!

alisa

On Nov 8, 2009, at 12:04 PM, Gwen Brass wrote:

> Well, I'm feeling much more confident to try this!  I've stayed away
> from
> meringues because of that whole turning the oven thing and also
> because we
> used to make meringues for a sans rival cake (a cake popular in the
> Philippines) and even in Calif, there was often too much moisture in
> the air
> and the meringue part didn't turn out well.  So I'm thinking in the
> PNW in
> December, how is that going to be?
>
> But perservere I will, and I will report back after I make it for
> Christmas
> Eve.
>
> Gwen
>
> ----- Original Message -----
> From: "alisa gordaneer" <agordaneer@...>
> To: "Gwen Brass" <gwenb@...>
> Cc: <agalovers@yahoogroups.com>
> Sent: Sunday, November 08, 2009 12:00 PM
> Subject: Re: [From an AGA Lover] Re:meringue
>
>
> i do meringues all the time--for pavlova or just little individual
> ones. they cook perfectly in the SO, and once they're crisp i just
> take them out. no idea how long it takes--depends on the size of
> meringue.
>
> excited to try that recipe now!
>
> cheers, alisa
>
>
> On Nov 8, 2009, at 11:51 AM, Gwen Brass wrote:
>
>>
>> Using the cold shelf is a really good idea!  This recipe calls for
>> cooking at 250 or so for 3 hours, then turning the oven off. I think
>> I'll do them in the SO for the 3 hours, then put them in the warming
>> oven for a bit, then put in a cold shelf, then another (I have
>> two!), and then bring them out of the oven.
>>
>> Did you see the photo on the magazine?  Smothered in all that
>> chocolate, how bad can they be?!?!?  ;)
>>
>> Gwen
>>
>>
>> Gwen
>>
>> ----- Original Message -----
>> From: Sherry Baumgardner
>> To: agalovers@yahoogroups.com
>> Sent: Sunday, November 08, 2009 11:43 AM
>> Subject: [From an AGA Lover] Re:meringue
>>
>>
>>
>> I used to do them in the SO in my moms 4 oven Aga which is 'old'.
>> The SO in my 2 oven runs hotter than hers, but I still do them in it
>> and even use the cold shelf if need to.  Its not an exact science
>> and as has been said before, the AGA is very forgiving : )
>>
>> Hope that helps,
>>
>> Sherry in TX
>> 2 oven + module
>>
>>
>>
>
>
>
> ------------------------------------
>
> To Post a message, send it to:   agalovers@eGroups.com
>
> To Unsubscribe, send a blank message to:
> agalovers-unsubscribe@...
> ! Groups Links
>
>
>

#6342

From: "Gwen Brass" <gwenb@...>
Date: Sun Nov 8, 2009 8:04 pm
Subject: Re: [From an AGA Lover] Re:meringue

gwendalou2

Offline

Well, I'm feeling much more confident to try this!  I've stayed away from
meringues because of that whole turning the oven thing and also because we
used to make meringues for a sans rival cake (a cake popular in the
Philippines) and even in Calif, there was often too much moisture in the air
and the meringue part didn't turn out well.  So I'm thinking in the PNW in
December, how is that going to be?

But perservere I will, and I will report back after I make it for Christmas
Eve.

Gwen

----- Original Message -----
From: "alisa gordaneer" <agordaneer@...>
To: "Gwen Brass" <gwenb@...>
Cc: <agalovers@yahoogroups.com>
Sent: Sunday, November 08, 2009 12:00 PM
Subject: Re: [From an AGA Lover] Re:meringue

i do meringues all the time--for pavlova or just little individual
ones. they cook perfectly in the SO, and once they're crisp i just
take them out. no idea how long it takes--depends on the size of
meringue.

excited to try that recipe now!

cheers, alisa

On Nov 8, 2009, at 11:51 AM, Gwen Brass wrote:

>
> Using the cold shelf is a really good idea!  This recipe calls for
> cooking at 250 or so for 3 hours, then turning the oven off. I think
> I'll do them in the SO for the 3 hours, then put them in the warming
> oven for a bit, then put in a cold shelf, then another (I have
> two!), and then bring them out of the oven.
>
> Did you see the photo on the magazine?  Smothered in all that
> chocolate, how bad can they be?!?!?  ;)
>
> Gwen
>
>
> Gwen
>
> ----- Original Message -----
> From: Sherry Baumgardner
> To: agalovers@yahoogroups.com
> Sent: Sunday, November 08, 2009 11:43 AM
> Subject: [From an AGA Lover] Re:meringue
>
>
>
> I used to do them in the SO in my moms 4 oven Aga which is 'old'.
> The SO in my 2 oven runs hotter than hers, but I still do them in it
> and even use the cold shelf if need to.  Its not an exact science
> and as has been said before, the AGA is very forgiving : )
>
> Hope that helps,
>
> Sherry in TX
> 2 oven + module
>
>
>

#6341

From: "Gwen Brass" <gwenb@...>
Date: Sun Nov 8, 2009 7:51 pm
Subject: Re: [From an AGA Lover] Re:meringue

gwendalou2

Offline

Using the cold shelf is a really good idea! This recipe calls for cooking at 250 or so for 3 hours, then turning the oven off. I think I'll do them in the SO for the 3 hours, then put them in the warming oven for a bit, then put in a cold shelf, then another (I have two!), and then bring them out of the oven.

Did you see the photo on the magazine? Smothered in all that chocolate, how bad can they be?!?!? ;)

Gwen

----- Original Message -----

From: Sherry Baumgardner

To: agalovers@yahoogroups.com

Sent: Sunday, November 08, 2009 11:43 AM

Subject: [From an AGA Lover] Re:meringue

I used to do them in the SO in my moms 4 oven Aga which is 'old'. The SO in my 2 oven runs hotter than hers, but I still do them in it and even use the cold shelf if need to. Its not an exact science and as has been said before, the AGA is very forgiving : )

Hope that helps,

Sherry in TX

2 oven + module

#6340

From: "Sherry Baumgardner" <sherryb@...>
Date: Sun Nov 8, 2009 7:43 pm
Subject: Re:meringue

blakeswood

Offline

Hope that helps,

Sherry in TX

2 oven + module

#6339

From: "Gwen Brass" <gwenb@...>
Date: Sun Nov 8, 2009 5:57 pm
Subject: Re: [From an AGA Lover] meringue

gwendalou2

Offline

This is a different type of meringue than the ones that top a pie. These are the meringue layers that end up being quite solid and stiff, yet still light. You spread the batter in a round or rectangular shape onto a cookie sheet and bake it. It's used as a layer of cake would be used, with frosting or something else in between the layers.

Every single recipe I've ever seen requires you to put it in a hot oven, then turn the oven off and leave it there until the oven and meringue has cooled.

Gwen

----- Original Message -----

From: Aprile Boettcher

To: Gwen Brass

Sent: Saturday, November 07, 2009 10:51 AM

Subject: Re: [From an AGA Lover] meringue

Hi Gwen,

I cook fantastic Lemon meringues all the time. The filing is all cooked on the stove top and then I put the completed pie in the top oven for about 10 minutes to brown the meringue turning about three times - then let it cool on a rack. For the recipe below, I would put my pie �covered with tin foil� in the roasting oven for about 15 minutes then put in the warming oven for around two hours and let cool on a rack. When making something new for an important dinner I also make a trial one beforehand to test.

Aprile b

on 11/7/09 9:24 AM, Gwen Brass at gwenb@... wrote:

How do you all cook meringues? The recipes always say to turn the oven off and leave the meringue in there til completely cooled. Well, that doesn't work for me!

I have the new Bon Apetit mag, the one with the killer chocolate peppermint cake on the cover. I want to make that for Christmas Eve dinner. There are layers of meringue in between the cake layers. They are to be cooked at 175 for 3 hours, or something like that, then the typical turn-the-oven-off-til-it's-cooled. So how do I compensate?

Thanks!
Gwen

#6338

From: "Gwen Brass" <gwenb@...>
Date: Sat Nov 7, 2009 5:24 pm
Subject: meringue

gwendalou2

Offline

How do you all cook meringues? The recipes always say to turn the oven off and leave the meringue in there til completely cooled. Well, that doesn't work for me!

I have the new Bon Apetit mag, the one with the killer chocolate peppermint cake on the cover. I want to make that for Christmas Eve dinner. There are layers of meringue in between the cake layers. They are to be cooked at 175 for 3 hours, or something like that, then the typical turn-the-oven-off-til-it's-cooled. So how do I compensate?

Thanks!

Gwen