nventura

The difference is that cooking the sugar to thread, stabilizes the meringue, the same way that an italian meringue is more stable than a swiss meringue or a french meringue.

Simple gram conversion...Write it on a piece of maskin tape and stick it to the back of your calculator: g x .035= oz. ...or... oz./ .035= g

I make a ganache, then pipe it onto parchment paper, freeze it, chop it up and add it at the end. Tastes great and melts great.

I live in New Orleans and I feel your pain. I use an Italian buttercream for outdoor receptions and it works out well for me. I've had cakes sit in the blazing heat for the lenght of the event with no problems. My recipe is as follows: Beat 10# butter to soft and light (the lighter the butter, the lighter your buttercream). Remove butter from bowl and set aside. Clean bowl thoroughly. Place 5 c. clean egg whites into your bowl, and start cooking 6# sugar. When the sugar reaches 112c, start whipping your whites. When the sugar reaches 115c, turn it off and add it to your whipping whites (italian meringue). Whip till cool, then slowly add your butter. You can add titanium oxide to it if you want it whiter. Good Luck.

I attended the Pastry Forum in Vegas this year and saw many applications for Mycryo, but the most eye-opening use by far, was how it tempered chocolate in like a minute!! I loaded myself up with samples and played with it wheen i got back to work. It' amazing. Just bring your chocolate to melting temp, bring it down to 30c and add the mycryo powder (1:100)...instant temper. even if your chocolate doesnt show all the signs of temper, you can use it right away, and it stays fluid and workable for quite a while. I highly recommend trying this product.