Genoise Freestyle Bath
I was experimenting with different ways to get/keep the eggs and sugar warm while beating them for a genoise.
The recipe came from James Beard’s American Cookery. I was tinkering with different recipes for a large project due in a few days. The instructions referenced suspending the mixing bowl over (but not touching) hot water on the stove (like a double-boiler, but for the not letting it get to build part).
To be honest, I didn’t really feel like dealing with it, and since I was already in the mood for experimentation, I decided to get creative (risky).
I stoppered the sink and filled it with hot tap water and put my bowl with eggs and sugar in it. First I mixed by hand with a spatula just to start it getting incorporated. Once it got to about body temperature, I used the hand-held electric whisk.
At a certain point, I gave in and just let the momentum spin the bowl around. It’s too early to speak about results, but this was by far the most fun I’ve had beating a genoise!
It seemed to work out just fine, tripling in size as indicated.
Video link: http://youtu.be/XSWK0L68CUY