Quote from: ryan on June 22, 2010, 06:54:08 am

Quote from: chocdoc on June 22, 2010, 03:48:47 am

Finally - a successful way to beat egg whites!  Tried this twice today as a base for nougat - works a treat.  Used 37 C, speed 3 for 4 minutes - perfect.

Do you have the recipe for nougat handy? I've been wanting to make some but the non thermomix recipes want me to heat it up to over 130.

Ryan,

It's still a work in progress - but the syrup is brought up to 143 C on the stove and drizzled in to the beating egg whites.  Where I'm still experimenting is with cooking the syruo/eggwhite comination to tighten it up before adding the warm inclusions. 

So far I tried once and it was only slightly thicker than the milk that it started from...a little bit of a downer.  I tried again and it seems to have done the same thing - it has not quite been 8 hours yet.  I am not sure what I am doing wrong.  I am pretty sure that the Jalna biodynamic yoghurt that I have used is the right kind.  Not sure if the temp is the factor.  I have been using a thermometer, but maybe it is faulty or something.  I did add slightly more milk powder, but did not make much difference.  Maybe putting it in the fridge afterwards will make the difference.  Fingers crossed.  Could it be that it is too cold in my house???  I have it in the thermoserver with the lid on, but the house is only about 16...?
not giving up yet!!

In terms of procedures, one thing that you should be aware of is that if the milk is too cool when setting the yoghurt has a tendency to go ‘stringy’. If the milk is at or below 35 degrees when it is set this is a common problem. This is more common in winter than summer, as the outside temperature is cooler.