Techniques » Meringue
Learn how to whip an egg into a beautiful meringue with soft peaks. Then put your skills into practice by making Bea's Vanilla Cream Pie with Meringue (just remember to sweeten the meringue according to her recipe).
Ask Chef Peter Davis, author of "Fresh & Honest: Food from the Farms of New England and the Kitchen of Henrietta’s Table," to describe his culinary philosophy, and he'll tell you "fresh and honest," or the long version: "fresh from the farm and honest-to-goodness New England cooking." He is an avid conservationist with close ties to New England's fishing and farming communities. He is proud about the use of products grown using sustainable agriculture methods and native ingredients when creating dishes at Henrietta's Table, the restaurant he opened in The Charles Hotel in 1995. He staunchly refuses to use ingredients that have been genetically modified or engineered, and he has even gone as far as to create collectible trading cards featuring his local suppliers of fresh produce, fish, and game to be given to diners at the end of their meal.
Posted Sunday, November 28, 2010, at 6:41 am by prochef:A couple tips chef: heat up the egg whites to about 120F and use a balloon whisk and you'll get there much faster and better. :)
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