Extraordinary, particularly for a first time. How can I tell if lemons are waxed? I would hate to ruin a good pie. Your superlative skill at cooking has inspired me. Recently I stopped failing at making mayonnaise, when I realized eggs straight from the refrigerator won't emulsify. You have to let them warm to room temperature.
It is such a great chasm between my rudimentary state and your incredible expertise!
Thanks!
How can I tell if lemons are waxed? I just look at the label, lol. But waxed lemons look shiny and polished, when I am not sure, I briefly dip them in hot water and scrub before using them, the wax should melt.
And thank you, and TBH most things I do here are first time, lol, thought I'd give other things a chance and see what I can do outside of my career, though there are things I still dont know and get lost sometimes. But I am very pleased I inspired you somehow.
Eggs straight from the refrigerator won't emulsify.
This is very true, and that tricked me also one time, when I promised the village a lovely cake, made it the last minute, and was chaos as the egg won't emulsify, it wouldn't get stiff either, so I was in trouble, lol.
If making meringue, you'll need to make sure the bowl is dry, there isn't even a tiny spot of oil, the egg in room temperature, and it is even better if you wipe the utensil with vinegar, which avoids wasting so many eggs. Some old eggs have no strong protein and are watery, and they also won't work as well. I experience that too.
It is such a great chasm between my rudimentary state and your incredible expertise!
Never underestimate yourself. I think skill in cooking is a series of realisations, like what you have just mentioned, and you are clearly having them. I find that the more you practice, the better you get. Thank you :)