When you beat the egg whites to make merengue, you're incorporating millions of tiny air bubbles in the mixture and air is a somewhat crappy heat conductor. Probably the merengue trapped the heat from a somewhat warm cake and melted the ice-cream. It's the same reason why you can make this recipe by putting the whole thing inside a 200ºC oven for 10 minutes :)
@@abigaelmccarthy6805 we get turkey hill. i like to put it in a bowl and just mix and it becomes a frosty like. but after putting it in the freezer it solidifies. it melts easily but his freezer is broken
@Asian SpongeBob It has the form of a joke, with a setup and a punch-line, like "What do a fat chick and moped have in common? They're both fun to ride until your friends find out." Except instead of the punch line that the previous sentence seems to be setting up, Cheyenne just gives relevant factual information.
in gordan's recipe he used italian meringue which is usually used with backed alaska because it has more strenght, now the only thing you messed up was the syrup, you have to use a candy thermometar so you can make sure it's in the soft ball stage, you should've looked it out
It's actually cause he didn't wash the sugar crystals off the side while cooking the sugar, the crystal structure of the remaining stuck sugar turns the whole mixture into that same structure and it globs up
"never suggest to me a ice cream recipe, ever again, I don't wanna do it" oh boy, don't say that... lol btw... did you put Ice cream in the Fridge or freezer? you mention both, if fridge, no wonder it melted O.o
@@exmlou in America they had to rename it to baking show because Pillsbury has a trademark for the term Bake Off. But yeah I always think of it as bake off because despite being an American I've been watching it since the beginning
Just here to explain meringues for no apparent reason, don't mind me lmao. Acids help break down the amino acids in the egg whites, which helps the proteins in the whites form stronger bonds. Lemon juice, vinegar, and cream of tartar are all acidic and serve the same purpose in meringue recipes. The only real difference is lemon juice or vinegar may slightly alter the flavor of the final product. Tasty's meringue is a Swiss Meringue, and Gordon's is an Italian meringue. With the Italian meringue, you need to have a candy thermometer because the sugar syrup needs to reach between 234 to 241°F, or "soft-ball stage", and you DO NOT want to let it cool while you're waiting for the whites to get frothy (*frothy but not yet at soft-peak stage). Also, the point of these two meringues *is* to cook the egg whites to 1) make them more stable to work with and 2) make them safe to eat straight out of the bowl. Cupcake Jemma actually recently put out a Masterclass video covering how to make French, Swiss, and Italian meringue, while also showcasing/explaining what kind of deserts they're most suited to. (Italian meringue is best for torching/flambé.) th-cam.com/video/QEtjZgeHRPY/w-d-xo.html
oh please! in france we eat raw eggs ALL the time in many and diverse recipes. No one is ill. the point of cooking the mirangue with the sugar is to stabilize it and make it stronger and change its consistency :)
K After making chocolate SMBC twice, I can never see myself using American again. Italian scares the hell out of me because I know I’d end up pouring the hot sugar badly and burning myself, but Russian (condensed milk and butter) sounds intriguing. Good on David, though, for all his efforts! Just discovered his channel and loving it.
You need to whip til you get very stiff meringue. Will look super white. I made the baked Alaska for my mom for her b'day. I Used vanilla cake mix, mint chocolate chip ice cream and the meringue. The other trick is before the meringue goes on, put the ice cream in the bowl with the cut out cake and leave it in the freezer overnight. Next day, make the meringue with the lemon juice and simple syrup version and pipe it on. Perfect! My whole family loved it.
Lemon does the same thing as the cream of tartar in the other recipe. They’re both acidic. You need to either lower the temp of your freezer, buy a better freezer, or buy better ice cream.
Giovanni Gomez I’m so confused to how David has been making these videos for years but seems to know very little about cooking science. He should watch Good Eats.
my heart broke for you when you opened the freezer and the second one was just a mess. you had made it so beautiful!! well you did your best thanks for the vid
The first was a swiss meringue, heating the egg whites and sugar over a double boiler together to dissolve the sugar and then whisking/whipping. The second was an italian meringue where you have bring equal parts sugar and water up to 240F then slowly pour into the egg whites while whipping, also you have to make sure there are no sugar granules along the side of the saucepan, I use a wet paintbrush or pastry brush to wipe down the sides. The reason for the lemon juice is that meringues can be unstable (although the sugar stabilizes it a lot) so typically vinegar, cream of tartar, lemon juice etc. can be added to help it whip up.
I've stopped watching Tasty. Used to be my favorite but for the last couple of months nothing interests me. I think there's just too much competition now, short videos, professionally shot with good music in the background. Tasty had to change to distinguish itself but I don't like it now. Anyway, definitely make the vs videos a thing. I'm loving these!
Hi David, i've been watching you for a few years now! I appreciate your dedication to such videos 🤣 but maybe the ice cream kept melting because your freezer is not set to cool enough. Idk, it happened to me once 😂
Ramseys version is a italian meringue (I believe). the main difference is the incorporation of sugar. one (french) is directly into egg whites, the other is though a syrup.
I know this is an old video but the icecream melted in the fridge because most home fridges have an energy saver mode. They shut off and on to save energy. So its kinda like how when u have ur a/c on auto. When it reaches temp it shuts off. Most fridges do the same thing.
HOORAY for trying!!! The folks in the Great British Bake Off had the same issues. At least you didn't give up! :) Apparently, you have to freeze the ice cream rock hard (in a deep freeze or in a very good residential freezer), then apply the meringue, then immediately brown and serve. Agree with others...fridge is not cold enough (none of our freezers may be cold enough) and the meringue acted like an insulator preventing the ice cream from hardening.
The lemon juice does the same thing the cream of tartar does, which is that it stabilizes the egg whites and allows for a good merengue. I had actually never heard of tartar till I started watching cooking videos on the internet, because at home we would never use it
So when boiling sugar and water, after it starts boiling you should take a brush dipped in water and wash away any sugar granulas on the side of the pan. Any granuals left over can re-crystallize your sugar.
Loved this video. I used to finish mine in a 550 oven or broiler, but the torch is foolproof. I think perhaps your meringue was still a little warm in the first recipe. Tip: Your ice creams and and cake must be sealed in by the meringue before you bake it. That second recipe looks amazing!
Hey David in Ramsay's recipe he used Italian merengue and you're supposed to cook the eggs with the sugar and water mixture. Its supposed to be at very specific temperatures so that it cooks the right way (240°f) youre supposed to have the eggs whipped in the stand mixer and then slowly stream in the sugar mixture when it reaches 240° you should try it again and use how to cake its Italian merengue buttercream recipe :))
Hi David, I'm a pastry chef, I want to explain you that the reason that one meringue is different from another is because the Tasty's one is Swiss Meringue, and the Ramsay's one is Italian Meringue (don't worry, the eggs get cooked when you pour the syrup in there). Also, the lemon works equally as the cream of tartar. And, you had luck, because Italian Meringue is a little difficult to do. You have to measure your egg whites, depends on the weight you have to to the sugar syrup with the double of the weight of the eggs. Example: egg whites: 10grs sugar has to be: 20grs. Also, you have to check the temperature of the syrup (has to be 108°C), because if it's more, the syrup won't work. Also you can add a dash of vanilla, even a teaspoon of passion fruit pure, to give it more flavor. Also, the meringue taste like marshmallow fluff because marshmallow is made out of meringue lol
One of the baking blogs I follow did a brownie baked alaska as one of her monthly baking challenges and I was too scared to try it 😂 This video lets me know my fears are warranted
I have answers on the meringue! Tasty uses a Swiss meringue. It’s made by double-boiling your egg whites and sugar. Gordon uses an Italian meringue. It’s made by whipping sugar _syrup_ into egg whites. The lemon juice helps strengthen your meringue because it further denatures the protein in your egg whites. Agitation (whipping) and acid (lemon juice) both denature protein, so I guess using 2 methods of denaturing protein help strengthen those peaks. But yeah, they’re using different meringues! If you’re wondering, the type of meringue made just by whipping egg whites and white sugar is a common meringue, AK French meringue!
The tasty one melted because your cake was too warm, that’s why the ice cream slid off. I would guess the reason why the GR one had issues is the liqueur and fresh fruit. They’re soft and wet, which would cause the sliding and the falling, and sitting them in the freezer wouldn’t solve that problem. Your merengue would also fall because the only thing making it fluffy is air. Cream of tartar and lemon juice can stabilize it for a while, but not overnight. It’s the same reason you can’t save a true whipped cream, it’s all air. Sooo if anyone wanted to try it: make sure your cake is *completely cool*, don’t freeze for longer than you’re supposed to 👍🏽
Anna Olson has a Baked Alaska recipe and hers looked so good, it would actually be something that'd stand up to Ramsay, especially that she is a professional chef. Also, Anna's had sponge cake covering all sides so she didn't have any problem in slathering the meringue.
FYI the reason there’s lemon in one of the meringues is because it’s a acid and acids are a stabilizer. You typically see people use cream of tartar for the acid but you can also use lemon juice or vinegar.
if u want to avoid the crystallizing of the sugar in the pan, you would need to brush down the sides of the pan with water so that the sugar doesn’t stick to the rim.
I'm so sad. I really would love to taste Breyers Vienetta again. They stopped making it a long time ago. But it was the BEST. And I bet you would figure out the best way to recreate it. I loved the chocolate version, fyi. But since you aren't doing anything with ice cream anymore, I will never know how to make it myself.
Wash down the sides of your pan when cooking syrup with a wet brush! The sugar crystals force the entire mixture to a crystalline structure and it hardens!
Also..... Did you let the cakes cool? Or did you just slap the ice cream on the warm cake? They need to be next to frozen for these ice cream recipes to work o_ô
The two types of meringues was Swiss (Buzzfeed) and Italian (Ramsey). Essentially the same exact thing but cooked different. One is cooked over a bane marie with whites, sugar etc till sugar is dissolved, and the Italian is making a sugar syrup and pouring it into the whites to cook it. Both ways it gets the job done. You can also make buttercream with it 🤗 that’s all -from your everyday pastry chef
Also NEVER stir sugar syrup or it’ll crystallize this mostly applies to anything candy or confection related. Just wipe down the sides with a pastry brush with water and swirl the pan every once in a while
Something tell me you need to get your freezer checked out
He might not have had it at a good temperature
Also that brand of ice cream might be the cause
When you beat the egg whites to make merengue, you're incorporating millions of tiny air bubbles in the mixture and air is a somewhat crappy heat conductor. Probably the merengue trapped the heat from a somewhat warm cake and melted the ice-cream. It's the same reason why you can make this recipe by putting the whole thing inside a 200ºC oven for 10 minutes :)
@@abigaelmccarthy6805 we get turkey hill. i like to put it in a bowl and just mix and it becomes a frosty like. but after putting it in the freezer it solidifies. it melts easily but his freezer is broken
@@nicholasdelucena1260 That's a really good thing to know wow
David: I’m going to do exactly what the recipe tells me to do
Also David: *leaves them in the freezer for 12 hours*
Lemons serve a similar purpose as cream of tartar in meringue making. They're both acids
thought this was gonna be a joke💀
@Asian SpongeBob It has the form of a joke, with a setup and a punch-line, like "What do a fat chick and moped have in common? They're both fun to ride until your friends find out." Except instead of the punch line that the previous sentence seems to be setting up, Cheyenne just gives relevant factual information.
@@jeffwells641 in short he told a Sheldon Cooper joke
Or vinegar in Pavlova.
Or vinegar
in gordan's recipe he used italian meringue which is usually used with backed alaska because it has more strenght, now the only thing you messed up was the syrup, you have to use a candy thermometar so you can make sure it's in the soft ball stage, you should've looked it out
Baked* strength* thermometer*
NJB Hm, I see you’re a grammar nazi
Joker xxx kinda...
Gordon's*baked*strength,*thermometer*
It's actually cause he didn't wash the sugar crystals off the side while cooking the sugar, the crystal structure of the remaining stuck sugar turns the whole mixture into that same structure and it globs up
David 😭😭 u messed up Gordon Ramsey’s because u can’t keep it in the freezer for very long. U should’ve tried it 15 minutes after freezing like he said
Why does putting it in longer matter? So curious :o
@@JamieGamie what happens when you leave something in a freezer for ages as opposed to 10 minutes? It freezes instead of cools 🤦♀️
Julie Salemi Italian meringue splits with time (which is why there was so much extra moisture)
@@Jadey dont be rude you stupid fuck
@Jumping Beans not an argument
“They use a hand mixer, I’m not about that life today”
Oh how far you have come, David
I'm glad David's career still involves making bread by struggling over recipes, it was getting too easy ;)
I think your freezer is broken...
One is a Swiss and one is an Italian meringue so that's why they are different
Ooooh thank you for that info! Which is which though haha
Swiss is dissolving the sugar into the whites over a double boiler, italian is drizzling softball sugar into whipping egg whites
5:57 The whisk attachment falls off lmao...
Edit: This is the most likes I've gotten, gee thanks guys! :D
How did I not notice
I looked in the comments just to see if anyone else noticed
It is more like at 5:57 but good noticing
@@axooo-o8553 haha :D
@@cyfishing6699 me too
Also, shook that you didn't even know what an Italian meringue was and still got it right on the first try 😱
Yusrah Cassim that wasn’t an italian meringue, it’s a swiss meringue
Italian meringue is just regular meringue with maranara sauce added.
@@jamesjfisk4968 marinara*
He definitely didn't get it right
I think your freezer might have been not cold enough
I literally just watched master chef with the baked Alaska episode🤣
Shane Torrero same!
haha me too!
Same 🤣
"never suggest to me a ice cream recipe, ever again, I don't wanna do it"
oh boy, don't say that... lol
btw... did you put Ice cream in the Fridge or freezer? you mention both, if fridge, no wonder it melted O.o
if he put it in the freezer, i think his freezer might be broken or something
He bake
He cook
Most importantly
I’m SHØØK
Jay Liebenberg +
What does + mean
It’s a way to say you like a comment because TH-cam will often prioritize comments with lots of comments over likes. It was started by Hank green
My brain is being weird so idk if that’s good or not but if it is then thanks
the baked alaska always reminds me of the scandal in Great British Baking Show
It’s called the great British bake off
Emmaxx MSP no it’s the Great British Baking Show at least for my version
The Sage Masters I’m pretty sure it’s the great British bake off, I’ve been watching it since it came out 🤷🏼♀️
@@exmlou in America they had to rename it to baking show because Pillsbury has a trademark for the term Bake Off. But yeah I always think of it as bake off because despite being an American I've been watching it since the beginning
Michelle Cheon what scandal? lol it’s been a while since I’ve watched it
Your sugar originally crystalized because there was too many sugar crystals in the rim of the pot which is why it crystalized over the top
Just here to explain meringues for no apparent reason, don't mind me lmao.
Acids help break down the amino acids in the egg whites, which helps the proteins in the whites form stronger bonds. Lemon juice, vinegar, and cream of tartar are all acidic and serve the same purpose in meringue recipes. The only real difference is lemon juice or vinegar may slightly alter the flavor of the final product.
Tasty's meringue is a Swiss Meringue, and Gordon's is an Italian meringue. With the Italian meringue, you need to have a candy thermometer because the sugar syrup needs to reach between 234 to 241°F, or "soft-ball stage", and you DO NOT want to let it cool while you're waiting for the whites to get frothy (*frothy but not yet at soft-peak stage). Also, the point of these two meringues *is* to cook the egg whites to 1) make them more stable to work with and 2) make them safe to eat straight out of the bowl.
Cupcake Jemma actually recently put out a Masterclass video covering how to make French, Swiss, and Italian meringue, while also showcasing/explaining what kind of deserts they're most suited to. (Italian meringue is best for torching/flambé.)
th-cam.com/video/QEtjZgeHRPY/w-d-xo.html
oh please! in france we eat raw eggs ALL the time in many and diverse recipes. No one is ill. the point of cooking the mirangue with the sugar is to stabilize it and make it stronger and change its consistency :)
You should just make a playlist/series called *Tasty vs*
I think freezers have coldness settings, maybe yours is too low?
High*
@@Emily-jk8iv ...no, it would be too low. Freezer settings are normally 1 2 3 4 5 etc, it needs to be turned up higher
Jadey I don’t know what kind of freezer you have but it’s normally just the temperature....
@@Emily-jk8iv a normal one and not some expensive OTT freezer?
Jadey you do not have to be so aggressive I’m am just giving my opinion on what freezer I have and many others do as well
Was your freezer cold? That's concerning tbh
Tasty's: Swiss Meringue
Gordon's: Italian Meringue
They're pretty similar, but that's why there's a big difference in how they're made.
Good video!
What if Gordan Ramsey saw this?
id probably cry after he roasts me
@@DavidSeymourOfficial Gordon Ramsay: LOOK HOW YOU MASSACRED MY BOY, YOU FUCKING DONKEY!! (That's what he'd probably say)
@@haihai9022 i think he is crying now
David: “I’m not going to change anything”
Yeah we’ll see
Nicole Bergman Puts both in the fridge overnight and doesn’t look up the recipe online to get the correct measurements 🤦🏽♀️
We stan a chef who uses Italian meringue over Swiss meringue 😩👏
K After making chocolate SMBC twice, I can never see myself using American again. Italian scares the hell out of me because I know I’d end up pouring the hot sugar badly and burning myself, but Russian (condensed milk and butter) sounds intriguing. Good on David, though, for all his efforts! Just discovered his channel and loving it.
You need to whip til you get very stiff meringue. Will look super white. I made the baked Alaska for my mom for her b'day. I Used vanilla cake mix, mint chocolate chip ice cream and the meringue. The other trick is before the meringue goes on, put the ice cream in the bowl with the cut out cake and leave it in the freezer overnight. Next day, make the meringue with the lemon juice and simple syrup version and pipe it on. Perfect! My whole family loved it.
Lemon does the same thing as the cream of tartar in the other recipe. They’re both acidic.
You need to either lower the temp of your freezer, buy a better freezer, or buy better ice cream.
Giovanni Gomez I’m so confused to how David has been making these videos for years but seems to know very little about cooking science. He should watch Good Eats.
Check on your other freezer items and the temperature. It seems very likely your freezer isn't staying cold enough.
Get a freezer thermometer and keep the appliance calubrated to freeze and maintain frozen food.
my heart broke for you when you opened the freezer and the second one was just a mess. you had made it so beautiful!! well you did your best thanks for the vid
Lol
Gordon Twitted
“Hey Moron, ever heard of gravity.”
With the link of this video.
so glad i found out about you this week and not sooner because now i get to binge watch 100's of vids! hehe
_we must protect David at all cost_
Just don't give him creamcheese and he will be fine
Malak Hussien yup lol
Malak Hussien Peanut butter, instead?
The results aside, this video and your commentary sure were entertaining, David!
this was posted on my birthday, best gift ever david
David provides good quality content, he deserves much more subscribers
*David says he’ll never make another ice cream recipe*
Buzzfeed: 100 layer ice cream cake
David’s fans: 👀👀👀
David: 100 layer ice cream cake- Buzzfeed test #200
Nobody :
David : baked Alaska showdown
Also David : never suggest me an ice cream recipe ever again
Also David : I chose this on my own
Everybody :
David deserves more subs
why did you put Gordon’s in for longer? The only one that was messed up was tasty’s
The first was a swiss meringue, heating the egg whites and sugar over a double boiler together to dissolve the sugar and then whisking/whipping. The second was an italian meringue where you have bring equal parts sugar and water up to 240F then slowly pour into the egg whites while whipping, also you have to make sure there are no sugar granules along the side of the saucepan, I use a wet paintbrush or pastry brush to wipe down the sides. The reason for the lemon juice is that meringues can be unstable (although the sugar stabilizes it a lot) so typically vinegar, cream of tartar, lemon juice etc. can be added to help it whip up.
Amazing as always! Love you! Keep it up!
5:57 got me laughing 😅
i think we ALL can agree david's underrated af😔✊🏼
This is one of the hardest desserts to make! You did a great job
Watching your videos at midnight is fun ♥️
David tasty’s meringue was a Swiss meringue, while Gordon’s was a Italian meringue
5:57 when the yolk almost fell in and the whole ass whisk fell off the mixer AHAH
Madison.ong o
Bruh they really just baked the whole state
Is ur freezer cold enough tbh you can change the temp of freezers in most fridges
I didn’t finish the video when I wrote this obviously :(
I've stopped watching Tasty. Used to be my favorite but for the last couple of months nothing interests me. I think there's just too much competition now, short videos, professionally shot with good music in the background. Tasty had to change to distinguish itself but I don't like it now.
Anyway, definitely make the vs videos a thing. I'm loving these!
next time when making your sugar syrup use a wet brush to brush down the sides of your pan to stop it from crystallizing
Hi David, i've been watching you for a few years now! I appreciate your dedication to such videos 🤣 but maybe the ice cream kept melting because your freezer is not set to cool enough. Idk, it happened to me once 😂
I've been waiting for this!!!😁
I've been binging on your old videos. Did you get a new freezer yet?
I think your freezer isn’t cold enough. Ice cream is never that soft coming straight out of my freezer
I think you did well David! Both recipes looked kinda hard to make since there are a lot of variables regarding the temperature of your freezer
It's past midnight here in my country (Mauritius island) and im supposed to be revising but David posted so here I am
Ramseys version is a italian meringue (I believe). the main difference is the incorporation of sugar. one (french) is directly into egg whites, the other is though a syrup.
I know this is an old video but the icecream melted in the fridge because most home fridges have an energy saver mode. They shut off and on to save energy. So its kinda like how when u have ur a/c on auto. When it reaches temp it shuts off. Most fridges do the same thing.
I live in Arizona where right now it breaks 75° by 7am
Shay 420 same in texas
HOORAY for trying!!! The folks in the Great British Bake Off had the same issues. At least you didn't give up! :) Apparently, you have to freeze the ice cream rock hard (in a deep freeze or in a very good residential freezer), then apply the meringue, then immediately brown and serve. Agree with others...fridge is not cold enough (none of our freezers may be cold enough) and the meringue acted like an insulator preventing the ice cream from hardening.
Putting lemon juice in egg whites will do the same as putting cream of tartar.
The odds are ALL against Tasty
That Baked Alaska is a 10/10
I love these versus videos!
The lemon juice does the same thing the cream of tartar does, which is that it stabilizes the egg whites and allows for a good merengue. I had actually never heard of tartar till I started watching cooking videos on the internet, because at home we would never use it
So when boiling sugar and water, after it starts boiling you should take a brush dipped in water and wash away any sugar granulas on the side of the pan. Any granuals left over can re-crystallize your sugar.
You should take care of the monetization David. We don't want you to not deserve what you deserve
Loved this video. I used to finish mine in a 550 oven or broiler, but the torch is foolproof. I think perhaps your meringue was still a little warm in the first recipe. Tip: Your ice creams and and cake must be sealed in by the meringue before you bake it. That second recipe looks amazing!
Love the Gordon Ramsay recipes plz do more
In Tatsy's you can see when they put the meringue on their dessert, the icecream mixes with theirs too.
Hey David in Ramsay's recipe he used Italian merengue and you're supposed to cook the eggs with the sugar and water mixture. Its supposed to be at very specific temperatures so that it cooks the right way (240°f) youre supposed to have the eggs whipped in the stand mixer and then slowly stream in the sugar mixture when it reaches 240° you should try it again and use how to cake its Italian merengue buttercream recipe :))
Do the extra fudgy, Asmr brownies that tasty just posted :)
Hi David, I'm a pastry chef, I want to explain you that the reason that one meringue is different from another is because the Tasty's one is Swiss Meringue, and the Ramsay's one is Italian Meringue (don't worry, the eggs get cooked when you pour the syrup in there). Also, the lemon works equally as the cream of tartar. And, you had luck, because Italian Meringue is a little difficult to do. You have to measure your egg whites, depends on the weight you have to to the sugar syrup with the double of the weight of the eggs. Example: egg whites: 10grs sugar has to be: 20grs. Also, you have to check the temperature of the syrup (has to be 108°C), because if it's more, the syrup won't work. Also you can add a dash of vanilla, even a teaspoon of passion fruit pure, to give it more flavor. Also, the meringue taste like marshmallow fluff because marshmallow is made out of meringue lol
Watching David struggle is so funny
One of the baking blogs I follow did a brownie baked alaska as one of her monthly baking challenges and I was too scared to try it 😂 This video lets me know my fears are warranted
I laughed so hard when you opened that freezer.
You baked Alaska, Sarah Palin is not gonna like that
"It's finally broken 75 degrees in New York"
Arizonans in December: y'all hear sum?
The wind thing was adooorable lmao
The melted tasty cake is my mood all summer
The acidity of the lemon stabilises the egg whites in the same way as the cream of tarter in the other recipe
I've never been this early before I guess I have no life during the summer 😅
carolyn Mays same 😅. Sad thing is I barely have one during the school months either 😂
Check your fridge/freezer to make sure its on the coldest setting, that might be why your ice cream doesnt freeze very well.
The lemon juice can be used as a substitute for cream of tartar both are acids and maybe he wanted to make the ingredients easy to find
I have answers on the meringue!
Tasty uses a Swiss meringue. It’s made by double-boiling your egg whites and sugar.
Gordon uses an Italian meringue. It’s made by whipping sugar _syrup_ into egg whites. The lemon juice helps strengthen your meringue because it further denatures the protein in your egg whites. Agitation (whipping) and acid (lemon juice) both denature protein, so I guess using 2 methods of denaturing protein help strengthen those peaks.
But yeah, they’re using different meringues! If you’re wondering, the type of meringue made just by whipping egg whites and white sugar is a common meringue, AK French meringue!
The tasty one melted because your cake was too warm, that’s why the ice cream slid off.
I would guess the reason why the GR one had issues is the liqueur and fresh fruit. They’re soft and wet, which would cause the sliding and the falling, and sitting them in the freezer wouldn’t solve that problem. Your merengue would also fall because the only thing making it fluffy is air. Cream of tartar and lemon juice can stabilize it for a while, but not overnight. It’s the same reason you can’t save a true whipped cream, it’s all air.
Sooo if anyone wanted to try it: make sure your cake is *completely cool*, don’t freeze for longer than you’re supposed to 👍🏽
Ice cream recipes are the new timpano.
I really enjoy your videos by the way😁
That mini fail at 5:57 😂
Anna Olson has a Baked Alaska recipe and hers looked so good, it would actually be something that'd stand up to Ramsay, especially that she is a professional chef.
Also, Anna's had sponge cake covering all sides so she didn't have any problem in slathering the meringue.
FYI the reason there’s lemon in one of the meringues is because it’s a acid and acids are a stabilizer. You typically see people use cream of tartar for the acid but you can also use lemon juice or vinegar.
Hey David! Have you ever thought of trying a Sorted food recipe? I think they have some cool ones so I thought you should check them out.
The funniest thing is that syrup was supposed to be pretty warm so it would cook the egg whites 😂😂😂😂
if u want to avoid the crystallizing of the sugar in the pan, you would need to brush down the sides of the pan with water so that the sugar doesn’t stick to the rim.
I'm so sad. I really would love to taste Breyers Vienetta again. They stopped making it a long time ago. But it was the BEST. And I bet you would figure out the best way to recreate it. I loved the chocolate version, fyi. But since you aren't doing anything with ice cream anymore, I will never know how to make it myself.
The struggle was real 😂😂
Wash down the sides of your pan when cooking syrup with a wet brush! The sugar crystals force the entire mixture to a crystalline structure and it hardens!
Also..... Did you let the cakes cool? Or did you just slap the ice cream on the warm cake? They need to be next to frozen for these ice cream recipes to work o_ô
Can you please do Tasty's 5-layer brownie cookie cheesecake on a future BuzzFeed test?
He's already done it I think..
@@SXRomeo97 I thought he had already done it too but I searched for it and didn't see it... Tasty posted a video for it on their Facebook yesterday
The two types of meringues was Swiss (Buzzfeed) and Italian (Ramsey). Essentially the same exact thing but cooked different. One is cooked over a bane marie with whites, sugar etc till sugar is dissolved, and the Italian is making a sugar syrup and pouring it into the whites to cook it. Both ways it gets the job done. You can also make buttercream with it 🤗 that’s all
-from your everyday pastry chef
Also NEVER stir sugar syrup or it’ll crystallize this mostly applies to anything candy or confection related. Just wipe down the sides with a pastry brush with water and swirl the pan every once in a while
This is the first time I have heard of baked alaska... I might try making it! ❤ EDIT: Ramsay's cake looks so amazing... I'll try this one.