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Yoda

Yoda


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On 4/5/2017 at 2:44 AM, pastrygirl said:

Bombe is like Italian meringue but with yolks?  Are you able to measure the temp of the mix?  See how hot it is the next few times you make it.  I make Italian meringue buttercream with fresh whites all the time and don't worry about it, I'll have to check the temp next time.

@pastrygirl, have you ever gotten into checking the temperature of the meringue or PAB?

 

What IS the safe temperature you have to reach to get the eggs pasteurized in a matter of seconds (and not cooking them)?

 

Is creme anglaise a pasteurized product  (by reaching 82°C)?

 

Is there a good book or some other resource on food safety regarding temperatures and water content, etc. (preferably with graphs) anyone would recommend? 

Yoda

Yoda

On 4/5/2017 at 2:44 AM, pastrygirl said:

Bombe is like Italian meringue but with yolks?  Are you able to measure the temp of the mix?  See how hot it is the next few times you make it.  I make Italian meringue buttercream with fresh whites all the time and don't worry about it, I'll have to check the temp next time.

@pastrygirl, have you ever gotten into checking the temperature if the meringue or PAB?

 

What IS the safe temperature you have to reach to get the eggs pasteurized in a mater of seconds (and not cooking them)?

 

Is creme anglaise a pasteurized product  (by reaching 82°C)?

 

Is there a good book, or some other resource on food safety regarding temperatures and water content etc (preferably with graphs) anyone would recommend? 

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