Good evening all, have just been reading up on how to make a pav and see you have Vinegar in it.which Vinegar! Malt! White! Thanks in advance for any advice given =)
melford,
Nov 7, 8:04am
Malt is usually used but white is fine too, I have made both
nfh1,
Nov 7, 8:05am
I used white, I thought Malt may taste funny!
ayglepaygle,
Nov 7, 8:05am
I usually use malt.
nessie26,
Nov 7, 8:14am
Thanks people, gonna have a go tomorrow.
cookessentials,
Nov 7, 8:43am
I use malt.
nfh1,
Nov 7, 9:03am
LOL - shows how much I know!
deus701,
Nov 7, 12:20pm
the vinegar is an acid which helps strengthen the eggwhites. one can substitute it with cream of tartar or lemon juice. I use lemon juice to wipe the mixer bowl before starting (to get rid of any fat from previous batters)
roxursox,
Nov 7, 10:29pm
I used to use malt as recipe dictated it but now Im GF I use white and it makes absolutely no difference to my pavs (taste texture success) and I have been making pavs regularly for years now
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.