We restarted clubs, today. Me, the guy that burns water, is helping Mrs. Beard and Mrs. Helminiak, with the cooking club. I did have a ball, today, however. Mrs. Beard taught and I copied making Baked Alaska. It is ice cream sandwiched in a cake and layered with whipped meringue. My first task? Separate the eggs - whites and yolk. Apparently, even the slightest bit of fat from egg yolk, interferes with the protein egg whites in creating meringue. It was only a sliver of yolk, yet, once we added cream of tartar, sugar and set the hand-mixer on super, deluxe, maximum thrust high, were we able to whip those egg whites into a frothy meringue.
From there, it was a matter of encasing the ice cream/cake sandwich in merigue to form a super-tight seal. We baked it in a preheated 500-degree Fahrenheit oven until the meringue turned golden brown. Then, it was matter of slice and serve the 36 kids in our club. Folks, home ec is a small kitchen and how Mrs. Beard managed to squeeze those kiddoes in there is testiment to her remarkable teaching skills.
Oh, Mrs. Beard did admit that she was my teacher, when I was a Loyalsock student back in the 70s. And, I might add, she has the patience of a saint.
Look out, Food Network, here comes your next combination of Paula Deen, Alton Brown, and Rachel Ray!!!!!
Have a great weekend, folks.
Friday, April 17, 2009
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