Shane Smith
speaker
1,299 appearances
6 recordings
4 series
first heard Oct 2024
last heard 15 Sep
Shane Smith’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 5 in all, peaking in Jun 2026 with 3.
Appearances
I would always bake my pavlovas at about a hundred degrees.
And again very low.
Very low.
And and again, depending on the size, keep it in there for um an hour.
If you like the marshmallow y one, take it out after.
But an hour, if you like it more dried, you can leave it in overnight with the door slightly open.
scary.
If you have a a clean mixing bowl, um, fresh eggs and room temperature eggs, if you get those three right, then you're definitely on the road for success for meringues and Pavlova.
exactly. 'Cause it'll brown otherwise and then you get that slightly brown.
Well you want that lovely white one.
No.
Really good question.
So
Paste you're making is notoriously difficult if you have warm hands, like I would, so I have to work quickly.
But if you're working on a a table that's uh nice and cold, it's easier to work with it.
But
Generally, pastry needs to be soft, but people are afraid and they they tend to throw more flour on the table to stop it from sticking.
And the more floury that you put on the table, you're drying out your pastry and you're kind of creating a crumble mix.
So you don't want to dry your pastry out because it'll just crack and break on you.
So a little tip on what I would say is put a sheet of parchment paper on your table, put your lovely pastry on top of it, and another sheet of parchment paper on top of that again, and roll it between the two sheets of parchment.
Showing 61–80 of 1,299 · page 4 of 65
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