Caribbean Nesties
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Food safety question
I am making icecream with egg yolks for a party this weekend, and on Saturday I will be making cupcakes with the toasted meringue frosting (need the cupcakes and the merigue to be fresh). How long can eggwhites be kept in the fridge, or should I freeze them?
Re: Food safety question
http://www.fsis.usda.gov/Fact_Sheets/Focus_on_Shell_Eggs/index.asp
a quick google search told me the USDA recommends 2-4 days in the fridge. I can't not weigh in on a food safety question, ya know. It's a sickness.
Can you freeze eggwhites?
I'm convinced that once you put something in the freezer, it's good for life.
"That chick wins at Penises, for sure." -- Fenton
Kristen, that is what I am afraid of. However, this is a cooked egg white ressypee:
Meringue Frosting
1 cup egg whites (from approximately 7-8 eggs)
2 cups sugar
3 drops vanilla extract
1. combine the ingredients into the mixing bowl of your stand mixer and set over a bain marie (water bath)
2. whisk by hand for a few minutes until the sugar is dissolved or preferably until the mixture reaches 110 degrees Fahrenheit (candy thermometer definitely needed)
3. beat on medium speed for 10 minutes
4. beat on high speed until stiff glossy peaks form, about 5 to 10 minutes more
Assembly
1. dollup a heaping tablespoon of meringue on top of a cooled cupcake
2. using your finger (I used a popsicle stick) poke the frosting to make a nice shape and some interesting peaks
3. using a blow torch, brown the meringue.