"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Cookbooks, Software etc.
Click Here to Login
Thread Tools Display Modes
Old 01-06-2009, 09:40 AM   #1
Assistant Cook
Join Date: Jan 2009
Posts: 16
Has anyone read Michel Roux's book "Eggs"?

I have a question about one of the recipes. It's a long shot but maybe someone here has the book and can explain something.

I am looking at the recipe for genoese sponge cake. In the 2nd step he says you should whisk the eggs and sugar for 12 minutes or until it leaves a trail of ribbons when lifting the whisk. The problem is that the 2nd photo panel for the 2nd step shows a bowl of white batter, not the egg/sugar batter. I have no idea what this batter is, maybe it was perhaps just a photo of some other batter that had been whisked to this level of thick consistency just so they could show the ribbon trails?

I found it confusing because after about a half hour of whisking by hand I could not get the eggs and sugar to have a ribbon anywhere near as thick as in the photo. So either the photo is of something entirely different or my measurments were off.

I do think my measurements were partly off because Roux uses medium eggs (4) and I use large eggs (4), and this would account for a difference in the ration of eggs to sugar. So I added 2 Tbsp of sugar but in the end that didn't really help to make it look like the photo. I did get some ribbon trails but they were much thinner.


mryummy is offline   Reply With Quote
Old 01-06-2009, 09:42 AM   #2
Master Chef
Join Date: Jan 2006
Location: Texas
Posts: 5,296
Hey there, wanted to welcome you to DC, although I am no expert on baking. I'm sure some of our experts here will respond before long.

Welcome to DC!
sattie is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:31 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.