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Posted 24 December 2012 - 12:22 PM
Ok, my pav shell is looking great and almost dry but there is a bit of oozy liquid around the edge. Will this dry up, or is it a failure?
Help me EB.
(It's been in a low oven for about 90 mins and is a six egg white recipe)
Posted 24 December 2012 - 12:23 PM
I *think* it means the sugar wasn't dissolved properly?
It's happened to me before and it still tastes great so don't worry.
Posted 24 December 2012 - 12:30 PM
I cooked mine the other day at 150 for 1.4 hours. The recipe I used said if it oozes it's overcooked, but I prefer mine chewy and crisp anyway so smother in cream and berries and enjoy!
Posted 24 December 2012 - 12:42 PM
Probably just the sugar not mixed in properly - don't worry about it, it will still taste fine.
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