I'm currently staying at a mates place.
She's got a Q200, had it 3 years and is still on the first 9kg gas bottle.
I'm trying to convince her to do all her cooking on the weber and suggested that you can cook anything in it.
So now I've been given the challenge of cooking a pavlova.
I've never cooked one before and don't want to let the team down.
How accurate is the temp gauge on the Q?
Thanks
Pavlova
Pavlova
Pretty accurate I'd say, with a pav you want to be cooking no hotter than 110C not sure if you will get that low with just the temp control on "low" you may have to shut off the gas cylinder valve a little. Search for low and slow cooks on the weber q's for some more information.mrtonya wrote:I'm currently staying at a mates place.
She's got a Q200, had it 3 years and is still on the first 9kg gas bottle.
I'm trying to convince her to do all her cooking on the weber and suggested that you can cook anything in it.
So now I've been given the challenge of cooking a pavlova.
I've never cooked one before and don't want to let the team down.
How accurate is the temp gauge on the Q?
Thanks
Pavlova is a hard one!
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Nath
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Re: Pavlova
You'll want to preheat to 200ish C then turn down to 120 C max...that'll be the hard part!....you might need to crack the lid a bit!
cheers
Chris
cheers
Chris
Common Sense is so rare these days it should be a Super Power!
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- Location: Melbourne
Re: Pavlova
Best to crack the lid a bit so that the moist air escapes. Moisture is a killer of the perfect pav.
Captain
Captain
Re: Pavlova
There are plenty of Pav recipes
it is not so much the recipe as most are basically the same.
It is the preparation, the mixing procedures, and the cooking process that makes the difference.
A Pav is fool proof if you follow all the instructions and NEVER take a short cut.
I still have that original recipe only thing I have changed over all those years is the preparation, and the cooling method.
I would hate to even guess the number of Pavs I have made
MARSHMALLOW PAVLOVA
Woman’s weekly anniversary cook book. 1973
It was sent to the WW from Mrs R E Jewell of Yass NSW and she had been using that recipe for many years.
WW Mag April 5 1972
EGGS MUST BE AT ROOM TEMPERATURE today I prefer large free range the fresher the better
INGREDIENTS
4 egg whites must be at room temperature
pinch salt
1¼ cups castor sugar
½ tsp vanilla
¾ tsp white vinegar
METHOD
PRE HEAT OVEN 90c fan forced
Use a warm clean bowl.
Beat egg-whites & a pinch of salt until soft peaks form.
Gradually add 1/3 cup sugar, beat until dissolved.
Gradually add remaining sugar 1Tbs each time beating well after each addition.
When all dissolved add vanilla and vinegar.
BEAT 1 MINUTE ONLY to combine mixture.
Line tray with GLAD BAKE and mark out a 7 inch /18 cm circle.
Spoon meringue into circle spread to edge and build up sides to be flat on top.
Carefully smooth top and sides with spatula [long flat knife like].
Now using a knife make decorative marks ]]]] up the sides all around the outside to form little peaks on top.
Bake in a very slow oven 90 c [fan forced] approx 1&1/4 hours.
Pavlova should be firm to touch.
TURN OFF HEAT AND LEAVE DOOR AJAR USING A WOODEN SPOON. THEN GO TO BED AS NOT TO DISTURB THE PAVLOVA. When Pavlova is cold take a sharp knife and cut around the top of the Pavlova. The crisp meringue top should fall slightly on top of marshmallow to make room for topping.
SPECIAL
STRAWBERRY GLAZING
For use on strawberries only, glaze with the following topping
¼ cup strawberry jam.
2 tsp brandy
Put jam and brandy into a saucepan, stir until jam is warm, push through a fine sieve then brush over strawberry
The toppings are many and varied too.
As you can see making a Pav is the easy part its getting every thing 110% perfect and particularly the cooling process.
You can cheat what one of the sons GF tried on me (not knowing I had been cooking them before she was even born.
Instead of one big one you can make small ones about 8-10cm and fill them with a Belgium Chocolate filling (Safeways have them) in small cups
Keith
it is not so much the recipe as most are basically the same.
It is the preparation, the mixing procedures, and the cooking process that makes the difference.
A Pav is fool proof if you follow all the instructions and NEVER take a short cut.
I still have that original recipe only thing I have changed over all those years is the preparation, and the cooling method.
I would hate to even guess the number of Pavs I have made
MARSHMALLOW PAVLOVA
Woman’s weekly anniversary cook book. 1973
It was sent to the WW from Mrs R E Jewell of Yass NSW and she had been using that recipe for many years.
WW Mag April 5 1972
EGGS MUST BE AT ROOM TEMPERATURE today I prefer large free range the fresher the better
INGREDIENTS
4 egg whites must be at room temperature
pinch salt
1¼ cups castor sugar
½ tsp vanilla
¾ tsp white vinegar
METHOD
PRE HEAT OVEN 90c fan forced
Use a warm clean bowl.
Beat egg-whites & a pinch of salt until soft peaks form.
Gradually add 1/3 cup sugar, beat until dissolved.
Gradually add remaining sugar 1Tbs each time beating well after each addition.
When all dissolved add vanilla and vinegar.
BEAT 1 MINUTE ONLY to combine mixture.
Line tray with GLAD BAKE and mark out a 7 inch /18 cm circle.
Spoon meringue into circle spread to edge and build up sides to be flat on top.
Carefully smooth top and sides with spatula [long flat knife like].
Now using a knife make decorative marks ]]]] up the sides all around the outside to form little peaks on top.
Bake in a very slow oven 90 c [fan forced] approx 1&1/4 hours.
Pavlova should be firm to touch.
TURN OFF HEAT AND LEAVE DOOR AJAR USING A WOODEN SPOON. THEN GO TO BED AS NOT TO DISTURB THE PAVLOVA. When Pavlova is cold take a sharp knife and cut around the top of the Pavlova. The crisp meringue top should fall slightly on top of marshmallow to make room for topping.
SPECIAL
STRAWBERRY GLAZING
For use on strawberries only, glaze with the following topping
¼ cup strawberry jam.
2 tsp brandy
Put jam and brandy into a saucepan, stir until jam is warm, push through a fine sieve then brush over strawberry
The toppings are many and varied too.
As you can see making a Pav is the easy part its getting every thing 110% perfect and particularly the cooling process.
You can cheat what one of the sons GF tried on me (not knowing I had been cooking them before she was even born.
Instead of one big one you can make small ones about 8-10cm and fill them with a Belgium Chocolate filling (Safeways have them) in small cups
Keith
Re: Pavlova
Thanks for the help.
It is possible and being my first pav, I was impressed.
To achieve the low temp I did prop the lid open slightly, it was slightly brown on the outside but OK in the middle.
Liberal quantities of cream and BBQ'd peaches on top (not to mention a bottle of red) did the trick.
I love the Q.
It is possible and being my first pav, I was impressed.
To achieve the low temp I did prop the lid open slightly, it was slightly brown on the outside but OK in the middle.
Liberal quantities of cream and BBQ'd peaches on top (not to mention a bottle of red) did the trick.
I love the Q.