1 00:00:08,480 --> 00:00:10,600 Speaker 1: Hello, and welcome to Savor production of I Heeart Radio. 2 00:00:10,640 --> 00:00:13,360 Speaker 1: I'm Anne Reese and I'm Lauren Vogelbaum, and today we 3 00:00:13,480 --> 00:00:19,959 Speaker 1: have a classic episode for you about Pavlova, Yes, which is, 4 00:00:20,239 --> 00:00:25,479 Speaker 1: you know, timing wise, we're way off right because in 5 00:00:25,520 --> 00:00:30,160 Speaker 1: the places where it is a traditional dessert, it is 6 00:00:30,200 --> 00:00:35,160 Speaker 1: a traditional dessert for Christmas. Yes, And we we even 7 00:00:35,240 --> 00:00:37,960 Speaker 1: miss like Christmas in July at this point. Yeah, yeah, 8 00:00:38,040 --> 00:00:42,040 Speaker 1: Christmas in August isn't really a thing it should be, 9 00:00:43,720 --> 00:00:48,919 Speaker 1: but I used to when I was a kid. I 10 00:00:48,960 --> 00:00:51,240 Speaker 1: liked that my birthday was in August because August doesn't 11 00:00:51,280 --> 00:00:56,360 Speaker 1: really have a holiday. It's got like a few things, 12 00:00:56,360 --> 00:00:58,960 Speaker 1: but it doesn't have like a big holiday. Kid, I 13 00:00:59,040 --> 00:01:01,920 Speaker 1: was like, okay, have this. Yeah, I'm going to get 14 00:01:01,960 --> 00:01:07,199 Speaker 1: the presents at this point in the year, right, I'll 15 00:01:07,200 --> 00:01:10,039 Speaker 1: get something. And you know, school was coming, and I 16 00:01:10,200 --> 00:01:14,679 Speaker 1: dreaded Like school, I liked it, but that like first 17 00:01:15,319 --> 00:01:17,679 Speaker 1: you know months, when you're trying to figure out your 18 00:01:17,680 --> 00:01:19,680 Speaker 1: new classes and your friends and all that stuff. It 19 00:01:19,760 --> 00:01:22,360 Speaker 1: was so tense. I just dread it. Oh yeah, yeah, yeah. 20 00:01:22,480 --> 00:01:26,800 Speaker 1: I still y'all, Like I turned forty this year and 21 00:01:26,840 --> 00:01:29,120 Speaker 1: I still have nightmares about like the first week of 22 00:01:29,120 --> 00:01:33,200 Speaker 1: school and figuring and like finding my way to classes. Yes, 23 00:01:33,720 --> 00:01:35,840 Speaker 1: me too. I think it doesn't ever go away. I 24 00:01:35,840 --> 00:01:42,880 Speaker 1: think it's just forever cool cool cool cool. Yeah. Yeah, 25 00:01:42,880 --> 00:01:44,400 Speaker 1: and it was. I mean it was exciting because you 26 00:01:44,520 --> 00:01:46,720 Speaker 1: got well, I usually got like new jail pins, and 27 00:01:46,760 --> 00:01:49,280 Speaker 1: I actually got jail pins banned and I forgot about 28 00:01:49,280 --> 00:01:52,880 Speaker 1: that until someone reminded me recently. But you know, you 29 00:01:52,960 --> 00:01:58,120 Speaker 1: got your jail pins, but also your nerves about um. 30 00:01:58,160 --> 00:02:00,440 Speaker 1: But this one was actually on my mind. This is 31 00:02:00,480 --> 00:02:04,320 Speaker 1: kind of related to dread actually, because I love the 32 00:02:04,320 --> 00:02:08,480 Speaker 1: show Wellington Paranormal Um, which is a spin off show 33 00:02:08,560 --> 00:02:12,600 Speaker 1: and the What We Do in the Shadows Universe. Uh, 34 00:02:12,639 --> 00:02:15,400 Speaker 1: and it is excellent and lovely, and it's something that 35 00:02:15,480 --> 00:02:19,519 Speaker 1: I don't normally watch TV shows on repeat because it 36 00:02:19,600 --> 00:02:23,600 Speaker 1: stresses me out, um, because it feels like homework. It's 37 00:02:23,600 --> 00:02:26,400 Speaker 1: like long, I like a movie that's okay okay, because 38 00:02:26,440 --> 00:02:29,239 Speaker 1: then you feel you feel obligated to like finish it again, 39 00:02:29,840 --> 00:02:33,120 Speaker 1: exactly have to finish it, and then it becomes like 40 00:02:33,160 --> 00:02:35,200 Speaker 1: I guess I'll stay up until five am watch the 41 00:02:35,240 --> 00:02:39,840 Speaker 1: show I've already seen. Um. So I don't normally rewatch 42 00:02:40,200 --> 00:02:43,880 Speaker 1: television shows but I rewatched this one because it's Um, 43 00:02:43,919 --> 00:02:45,640 Speaker 1: it's easy to put on the background, it's really light, 44 00:02:45,639 --> 00:02:48,440 Speaker 1: it's really fun. Uh, and unfortunately it's coming to an end. 45 00:02:48,480 --> 00:02:51,880 Speaker 1: They're not a sponsored by anyway. I just I just 46 00:02:52,000 --> 00:02:54,840 Speaker 1: love it. But in the one of the most recent 47 00:02:54,880 --> 00:02:56,840 Speaker 1: episodes here in the US, because I know, I believe 48 00:02:56,880 --> 00:02:59,960 Speaker 1: it's already aired completely uh in New Zealand and also 49 00:03:00,000 --> 00:03:04,800 Speaker 1: Relia UM called the Coolinging, which was about school and 50 00:03:04,880 --> 00:03:08,880 Speaker 1: about a cool jacket, a cool possessed jacket and some 51 00:03:09,080 --> 00:03:15,480 Speaker 1: possessed pants. Yeah. Um. One of the characters tries on 52 00:03:15,760 --> 00:03:18,560 Speaker 1: Sergeant Maka my favorite. He tries on the cool jacket 53 00:03:19,120 --> 00:03:23,679 Speaker 1: and he says it's so smooth, like Pavlova. He said. 54 00:03:23,720 --> 00:03:26,880 Speaker 1: I feel like he says Pavlova. It's a syllable I 55 00:03:26,919 --> 00:03:30,840 Speaker 1: don't normally put in there. But I loved it, and 56 00:03:30,880 --> 00:03:36,400 Speaker 1: I was like, Lauren, let's just yeah. Yeah. This is 57 00:03:36,520 --> 00:03:40,520 Speaker 1: from a little bit later in like the Savor timeline 58 00:03:40,560 --> 00:03:45,160 Speaker 1: than we usually pull uh classics from. It's from April 59 00:03:45,840 --> 00:03:49,600 Speaker 1: of twenty nineteen, so we were already Savor, which is 60 00:03:50,360 --> 00:03:57,640 Speaker 1: I know, right, that was weird. Um, you're right. I 61 00:03:57,680 --> 00:04:00,240 Speaker 1: don't know if you've done that before. No, I don't 62 00:04:00,240 --> 00:04:03,960 Speaker 1: think we have um and so uh so, yeah, so 63 00:04:04,000 --> 00:04:06,560 Speaker 1: it was it was fun to I don't know, like 64 00:04:06,760 --> 00:04:10,200 Speaker 1: for for me, looking back on our early food stuff 65 00:04:10,320 --> 00:04:13,080 Speaker 1: days is really entertaining to kind of see the like 66 00:04:13,160 --> 00:04:16,880 Speaker 1: the like developing like bone structure that we were putting 67 00:04:16,920 --> 00:04:20,120 Speaker 1: together that like it wasn't quite fleshed out or like 68 00:04:20,720 --> 00:04:25,400 Speaker 1: had a few like vestigi vestigial like limbs here and there, uh, 69 00:04:25,640 --> 00:04:27,840 Speaker 1: stuff like that, and so like this is but this 70 00:04:27,880 --> 00:04:31,839 Speaker 1: is like coming further closer to our current format. So 71 00:04:31,920 --> 00:04:35,200 Speaker 1: that was fun. But this is one of those it's 72 00:04:35,240 --> 00:04:39,160 Speaker 1: it's the history is so wacky. I love a competing 73 00:04:39,520 --> 00:04:44,400 Speaker 1: origin story. I do as well, and I did give 74 00:04:44,440 --> 00:04:46,000 Speaker 1: me such a delight to hear it in the show 75 00:04:46,040 --> 00:04:51,279 Speaker 1: because it's filmed in New Zealand. I was like, ah, yeah, 76 00:04:52,839 --> 00:04:55,600 Speaker 1: oh my gosh, I love it. In the intervening years, Annie, 77 00:04:55,640 --> 00:05:00,400 Speaker 1: since have you had a chance to have a Pavlova? No, 78 00:05:00,600 --> 00:05:04,200 Speaker 1: I haven't. Um. I feel like I might have had 79 00:05:04,240 --> 00:05:09,080 Speaker 1: a really many kind of bite size one, um, but 80 00:05:09,240 --> 00:05:15,720 Speaker 1: not like the real real end quotes thing. What about you? Uh? 81 00:05:16,480 --> 00:05:21,360 Speaker 1: I don't. I don't think so either. I honestly these 82 00:05:21,480 --> 00:05:27,440 Speaker 1: days I don't usually go for meringue based things. Like first, 83 00:05:27,480 --> 00:05:31,640 Speaker 1: it's not my first choice of a dessert. Um. Although 84 00:05:31,640 --> 00:05:35,440 Speaker 1: I mean it is the height of summer here um 85 00:05:35,480 --> 00:05:38,760 Speaker 1: in the Northern Hemisphere while we're recording, So it's definitely 86 00:05:39,400 --> 00:05:44,120 Speaker 1: a good season to create a Pavlova um unless you're 87 00:05:44,120 --> 00:05:45,840 Speaker 1: in a very humid place, and then it's probably not 88 00:05:47,080 --> 00:05:50,960 Speaker 1: which we are. But if your air conditioner works, well, 89 00:05:51,000 --> 00:05:57,880 Speaker 1: then maybe it's fine. I don't know, Uh, they're definitely um. 90 00:05:57,920 --> 00:05:59,800 Speaker 1: I was like, you know, doing my due diligence of 91 00:06:00,120 --> 00:06:05,520 Speaker 1: has there been any urgent Pavlova news to report? Um? 92 00:06:05,560 --> 00:06:08,760 Speaker 1: And I did not find any urgent Pavlova news y'all, um, 93 00:06:08,760 --> 00:06:12,240 Speaker 1: although I did find a number of really delightful looking 94 00:06:12,480 --> 00:06:16,800 Speaker 1: recipes that have been hosted recently. So I mean, if 95 00:06:16,839 --> 00:06:20,320 Speaker 1: you need like a new Pavlova recipe, they're they're out there. 96 00:06:20,400 --> 00:06:24,479 Speaker 1: People want to help you, yes, And if you have 97 00:06:25,040 --> 00:06:30,360 Speaker 1: a Pavlova recipe, yea to contact. Yes. Oh my goodness, 98 00:06:30,400 --> 00:06:34,720 Speaker 1: we need more Pavlova memories from y'all. Yes, yes we do. 99 00:06:35,520 --> 00:06:38,920 Speaker 1: And speaking of I guess we should let past Annie 100 00:06:38,920 --> 00:06:52,080 Speaker 1: and Lauren take it away. Hello, and welcome to Savor, 101 00:06:52,120 --> 00:06:54,360 Speaker 1: a production of I Heart Radio and STEPH Media. I'm 102 00:06:54,400 --> 00:06:58,440 Speaker 1: Any and I'm Lauren Vocalbam and today we're talking about pavlova. 103 00:06:59,240 --> 00:07:03,000 Speaker 1: Mm hmmm, I'm a little nervous. I gotta say you 104 00:07:03,040 --> 00:07:05,880 Speaker 1: look terrified. Well, a lot of you have written in 105 00:07:05,920 --> 00:07:10,920 Speaker 1: requested this one, and uh, mostly it's people arguing, are 106 00:07:11,000 --> 00:07:14,640 Speaker 1: are making their case that it's either from New Zealand 107 00:07:15,320 --> 00:07:18,440 Speaker 1: or Australia. I feel like this is going to be 108 00:07:18,480 --> 00:07:22,360 Speaker 1: a slightly more controversial like our ice Cream Sunday episode. 109 00:07:22,480 --> 00:07:27,040 Speaker 1: Oh yeah, people have They're very passionate about it. They are, well, 110 00:07:27,120 --> 00:07:30,120 Speaker 1: I mean, it's a lovely dessert, and you know, national 111 00:07:30,160 --> 00:07:35,400 Speaker 1: claims to fame are culturally important. So I don't know 112 00:07:35,440 --> 00:07:39,960 Speaker 1: that I've had one. I probably have, Um, I have not. 113 00:07:40,560 --> 00:07:43,840 Speaker 1: I've I've had a baked Alaska, which is similar. Yeah, 114 00:07:43,840 --> 00:07:47,480 Speaker 1: I feel like I've had something at least in this ballpark. Yeah, 115 00:07:47,520 --> 00:07:50,240 Speaker 1: like I'm a I'm a range kind of thing. I 116 00:07:50,360 --> 00:07:54,960 Speaker 1: definitely had m ringy time kind of thing in my lifetime. Um, 117 00:07:55,000 --> 00:08:02,680 Speaker 1: but okay, this brings us to our question pavlova. What 118 00:08:03,000 --> 00:08:07,080 Speaker 1: is well. A pavlova is a dessert that consists of 119 00:08:07,120 --> 00:08:10,800 Speaker 1: a layer or layers of baked meringue topped with stuff, 120 00:08:11,160 --> 00:08:15,200 Speaker 1: often slices or dices of fresh fruit plus whipped cream. 121 00:08:15,240 --> 00:08:17,720 Speaker 1: And when I say baked merengue, I mean egg whites 122 00:08:17,760 --> 00:08:20,760 Speaker 1: that have been beaten with sugar until they're fluffy and peaky, 123 00:08:20,840 --> 00:08:23,520 Speaker 1: and then baked until the mass is like creamy and 124 00:08:23,560 --> 00:08:26,760 Speaker 1: soft and marshmallowy on the inside, but crisp and chewy 125 00:08:26,800 --> 00:08:28,480 Speaker 1: on the outside, with just a little bit of like 126 00:08:28,560 --> 00:08:32,520 Speaker 1: crunchy crisp right along the edges, and often a light 127 00:08:32,640 --> 00:08:36,280 Speaker 1: vanilla flavoring to it. M hm. The fruit is often 128 00:08:36,320 --> 00:08:38,680 Speaker 1: something bright and like a little tart to contrast with 129 00:08:38,720 --> 00:08:40,720 Speaker 1: the sweetness of the merengue, and add a pop of color. 130 00:08:41,040 --> 00:08:45,520 Speaker 1: Raspberry strawberries, passion fruit, kiwi fruit. It's served room temperature. 131 00:08:45,640 --> 00:08:47,880 Speaker 1: Once you top it. You want to serve it immediately 132 00:08:47,960 --> 00:08:51,440 Speaker 1: to preserve those those contrasting textures, because the meringue will 133 00:08:51,559 --> 00:08:54,559 Speaker 1: melt a little bit when exposed to moisture or acid. 134 00:08:55,360 --> 00:08:59,080 Speaker 1: The result is lovely as a warm weather dessert, light 135 00:08:59,120 --> 00:09:02,800 Speaker 1: and fluffy and sweet tartan just little creamy. If you've 136 00:09:02,840 --> 00:09:04,640 Speaker 1: never had one at all and you don't know what 137 00:09:04,720 --> 00:09:06,599 Speaker 1: meringue is, I'd say it's a little bit like a 138 00:09:06,720 --> 00:09:11,520 Speaker 1: like an angel food cake with completely different textures. Yeah, 139 00:09:11,720 --> 00:09:15,360 Speaker 1: it's hard to describe. We love color theory on this show. 140 00:09:15,480 --> 00:09:18,640 Speaker 1: We do, we do, and I've found uh and we'll 141 00:09:18,679 --> 00:09:21,120 Speaker 1: touch on this a little later. But um, an article 142 00:09:21,160 --> 00:09:25,400 Speaker 1: about how it became this like showoffie dainty dessert and 143 00:09:25,400 --> 00:09:29,440 Speaker 1: the fruits were chosen specifically to like add that pop 144 00:09:29,480 --> 00:09:32,080 Speaker 1: of color against the white. Oh of course. Yeah. Yeah. 145 00:09:32,120 --> 00:09:36,000 Speaker 1: And since it's frequently a Christmas treat in New Zealand 146 00:09:36,000 --> 00:09:40,280 Speaker 1: and Australia as their warm months are their Christmas season. 147 00:09:40,800 --> 00:09:42,840 Speaker 1: Uh yeah that the red and the green of something 148 00:09:42,880 --> 00:09:47,120 Speaker 1: like strawberries and kiwi is often often plays in But yeah, 149 00:09:47,160 --> 00:09:50,560 Speaker 1: there are endless variations. Um any type of fruit fresh 150 00:09:50,640 --> 00:09:52,480 Speaker 1: or mass rated in sugar to form like a little 151 00:09:52,480 --> 00:09:55,000 Speaker 1: bit of a saucer soaked in wine or juice or 152 00:09:55,200 --> 00:09:57,920 Speaker 1: any flavored syrup you can think of. You can swap 153 00:09:57,920 --> 00:10:00,839 Speaker 1: out the whipped cream for tangy yogurt or custard or 154 00:10:00,920 --> 00:10:04,280 Speaker 1: ice cream or sorebet, heck, freeze the whole pavlova pile, 155 00:10:04,400 --> 00:10:07,120 Speaker 1: chocolate or crunchy crumble or chopped nuts or caramel sauce 156 00:10:07,200 --> 00:10:10,319 Speaker 1: or fruit curd or a drizzle of liquor on there. Basically, 157 00:10:10,400 --> 00:10:12,760 Speaker 1: you know, ice cream Sunday rules apply here in that 158 00:10:12,880 --> 00:10:17,240 Speaker 1: there are no rules. Oh I love it. You can 159 00:10:17,240 --> 00:10:19,679 Speaker 1: technically make one that is sugar free or vegan thanks 160 00:10:19,760 --> 00:10:22,800 Speaker 1: to food science, and uh yeah, the moringue doesn't need 161 00:10:22,840 --> 00:10:25,160 Speaker 1: to be plain vanilla. You can spike it with anything 162 00:10:25,200 --> 00:10:28,120 Speaker 1: from like delicate like rose or orange blossom water to 163 00:10:28,520 --> 00:10:31,160 Speaker 1: strong coffee or cocoa, as long as you don't muck 164 00:10:31,200 --> 00:10:33,600 Speaker 1: up the chemistry too much for the meringue to set. 165 00:10:34,400 --> 00:10:37,680 Speaker 1: And more on that later on. I have been there, 166 00:10:38,080 --> 00:10:41,880 Speaker 1: I have been there. I blame the humidity. Always blame 167 00:10:41,920 --> 00:10:47,800 Speaker 1: the humidity. Yeah, thank you. What about the nutrition? As 168 00:10:47,840 --> 00:10:50,760 Speaker 1: always it it depends. Uh, you know, meringue by itself 169 00:10:50,880 --> 00:10:54,040 Speaker 1: is high in sugar, does have a little bit of protein. Um. 170 00:10:54,120 --> 00:10:58,120 Speaker 1: Your toppings can make pavlova either fairly light or fairly decadent. 171 00:10:58,200 --> 00:11:00,800 Speaker 1: If you are trying to lighten yours, opt for unadulterated 172 00:11:00,800 --> 00:11:04,200 Speaker 1: fresh fruit and lightly sweetened or flavored yogurt instead of 173 00:11:04,200 --> 00:11:08,839 Speaker 1: that whipped cream. M Numbers aren't the easiest to come by. 174 00:11:08,920 --> 00:11:13,000 Speaker 1: But one thing I found so funny, telling and fascinating 175 00:11:13,080 --> 00:11:15,960 Speaker 1: is that you can buy pre made Pavlova shells in Australia, 176 00:11:16,000 --> 00:11:19,480 Speaker 1: New Zealand. Yeah. Um. The company that dominates New Zealand's 177 00:11:19,480 --> 00:11:22,600 Speaker 1: market is called Cowl's Genuine Pavlova and it makes some 178 00:11:22,720 --> 00:11:26,360 Speaker 1: sevent of the commercially sold Pavlova shells in the country. 179 00:11:26,760 --> 00:11:29,880 Speaker 1: They make seven thousand Pavlova shells every day of the 180 00:11:29,920 --> 00:11:33,440 Speaker 1: week during Christmas season. Um the holiday's account for of 181 00:11:33,440 --> 00:11:36,760 Speaker 1: their yearly sales and I love this one, um to. 182 00:11:36,760 --> 00:11:40,920 Speaker 1: To help with delivery across the country, they partner with 183 00:11:41,000 --> 00:11:44,319 Speaker 1: Mainland Poultry, which is an egg supplier, and this egg 184 00:11:44,320 --> 00:11:48,360 Speaker 1: supplier will deliver Cowl's Pavlova along with eggs to North Island. 185 00:11:48,960 --> 00:11:55,080 Speaker 1: Oh yes, that's too. And as we alluded to at 186 00:11:55,120 --> 00:11:59,960 Speaker 1: the top, both Australia and New Zealand strongly, strongly, strongly 187 00:12:00,480 --> 00:12:04,080 Speaker 1: late claim to the Pavlova our path as it's often 188 00:12:04,160 --> 00:12:11,079 Speaker 1: shortened to. But who is right intrigue. Well we'll get 189 00:12:11,120 --> 00:12:13,760 Speaker 1: into that after a quick break forward from our sponsor 190 00:12:22,520 --> 00:12:26,560 Speaker 1: and we're back. Thank you sponsor, Yes, thank you. Okay, alright, 191 00:12:26,640 --> 00:12:31,400 Speaker 1: so history, Did the history of the pavlova start in 192 00:12:31,440 --> 00:12:38,560 Speaker 1: Australia or New zealand everybody take a deep breath. Neither 193 00:12:42,840 --> 00:12:49,520 Speaker 1: probably everyone's shouting at how whatever device you're using to 194 00:12:49,520 --> 00:12:55,120 Speaker 1: listen to this. So wait, wait, okay, okay, deep breaths, 195 00:12:55,120 --> 00:13:00,520 Speaker 1: deep breaths. Annie, explain yourself. I'll try. But let's talk 196 00:13:00,559 --> 00:13:07,440 Speaker 1: about ballet first. I'm sure. Yeah, yeah, it's divert divert 197 00:13:07,520 --> 00:13:11,880 Speaker 1: for a second, it is relevant. Did you ever do ballet, Lauren? Uh? 198 00:13:12,080 --> 00:13:15,960 Speaker 1: It was one of the three like physical activity things 199 00:13:16,040 --> 00:13:17,880 Speaker 1: that my mom tried to get me into when I 200 00:13:17,920 --> 00:13:21,160 Speaker 1: was very tiny, and none of which stuck. Uh. Yeah, 201 00:13:21,240 --> 00:13:24,280 Speaker 1: because I social anxiety is hilarious. So like I would 202 00:13:24,280 --> 00:13:25,880 Speaker 1: get a few months into any of them and then 203 00:13:25,920 --> 00:13:27,840 Speaker 1: be and they would be like, okay, now perform for 204 00:13:28,160 --> 00:13:29,480 Speaker 1: in front of the class, and I would be like, no, 205 00:13:30,320 --> 00:13:32,760 Speaker 1: six year old Lauren was like, I am not having that. 206 00:13:33,040 --> 00:13:38,320 Speaker 1: I'm leaving. Basically, did like over the other two? Uh, 207 00:13:38,840 --> 00:13:43,800 Speaker 1: figure skating and gymnastics. Oh yeah, I did. I did 208 00:13:43,800 --> 00:13:48,320 Speaker 1: gymnastics and ballet. Um. I actually I am kind of angry. 209 00:13:48,400 --> 00:13:50,439 Speaker 1: I had a similar thing with gymnastics. I stuck with 210 00:13:50,480 --> 00:13:52,840 Speaker 1: it for year. I did it years, years, years, and 211 00:13:52,840 --> 00:13:56,120 Speaker 1: then my teacher came to my house once like I 212 00:13:56,120 --> 00:13:57,480 Speaker 1: didn't know she was coming, and she just kind of 213 00:13:57,520 --> 00:13:59,960 Speaker 1: dry unexpectedly and was like, it's time for you to compete, 214 00:14:00,000 --> 00:14:03,480 Speaker 1: And I was like, I quit because I I was 215 00:14:03,520 --> 00:14:06,800 Speaker 1: so nervous. I'm not good enough to compete. I wish 216 00:14:06,800 --> 00:14:09,440 Speaker 1: I sluck with it. But oh man, yeah, I feel 217 00:14:09,480 --> 00:14:11,560 Speaker 1: like it would be great at gymnastics. There's a timeline 218 00:14:11,559 --> 00:14:16,079 Speaker 1: where I probably got third place somewhere. Yeah, you could. 219 00:14:16,120 --> 00:14:19,480 Speaker 1: You could totally actually be the Winter Soldier if you 220 00:14:19,520 --> 00:14:25,200 Speaker 1: had stuck with gymnastics. Man, you're right. Maybe my alternate persona, 221 00:14:25,240 --> 00:14:30,600 Speaker 1: whoever she is, maybe she stuck with it. All right. Anyway, 222 00:14:31,040 --> 00:14:35,880 Speaker 1: I hope everyone's calmed down a little bit. Alright, alright, 223 00:14:35,920 --> 00:14:41,520 Speaker 1: ballet Yes, in Russian ballerina Anna Pavlova was on tour 224 00:14:42,040 --> 00:14:44,960 Speaker 1: in Australia and New Zealand, so yes, spoiler alert, that 225 00:14:45,120 --> 00:14:49,239 Speaker 1: is where the name of this dessert comes from. Pavlova 226 00:14:49,440 --> 00:14:53,320 Speaker 1: was a worldwide bona fide, huge deal at the time, 227 00:14:53,720 --> 00:14:57,680 Speaker 1: and chefs around the globe named things after her, like 228 00:14:57,800 --> 00:15:01,160 Speaker 1: frog legs Ala Pavolova and France because they were like 229 00:15:01,240 --> 00:15:05,520 Speaker 1: her legs. Oh yeah, kind of weird. It's weird. Yeah, 230 00:15:05,600 --> 00:15:09,240 Speaker 1: I appreciate it. Pavlova ice cream In the United States. 231 00:15:09,600 --> 00:15:12,560 Speaker 1: There's a recipe for a dessert called Strawberries Pavlova from 232 00:15:12,640 --> 00:15:15,280 Speaker 1: nineteen eleven out of Auckland, New Zealand, but it's not 233 00:15:15,360 --> 00:15:18,480 Speaker 1: really a Pavlova. It gets thrown around a lot in 234 00:15:18,520 --> 00:15:22,760 Speaker 1: this debate around who who invented it, but not really 235 00:15:22,760 --> 00:15:26,680 Speaker 1: the no. I would say it shouldn't be involved. I 236 00:15:26,800 --> 00:15:30,080 Speaker 1: mentioned it, but we should because it had the same name, 237 00:15:30,160 --> 00:15:34,600 Speaker 1: but it was a different dessert exactly m hmm. And 238 00:15:34,640 --> 00:15:37,120 Speaker 1: as you might guess, there are at least two versions 239 00:15:37,200 --> 00:15:40,360 Speaker 1: of this origin story. The New Zealand one goes that 240 00:15:40,400 --> 00:15:43,960 Speaker 1: while Anna Pavlovo was in New Zealand and a chef 241 00:15:44,000 --> 00:15:46,760 Speaker 1: at a Wellington hotel wanted to create a dessert in 242 00:15:46,800 --> 00:15:50,680 Speaker 1: her honor, one that was reminiscent of her too too, Yeah, 243 00:15:51,120 --> 00:15:53,200 Speaker 1: and her two too at the time was it was 244 00:15:53,240 --> 00:15:57,200 Speaker 1: really beautiful. It was like um draped in silk green roses, 245 00:15:57,240 --> 00:16:02,720 Speaker 1: and it was airy and billywie, So Pavlova dessert PAOA okay, 246 00:16:02,880 --> 00:16:04,960 Speaker 1: BILLOWI I don't know if you can apply that to dessert, 247 00:16:05,000 --> 00:16:07,160 Speaker 1: but you know, I know what I mean. I think 248 00:16:07,200 --> 00:16:11,800 Speaker 1: I think you can totanks. The Australian version is essentially 249 00:16:11,840 --> 00:16:14,480 Speaker 1: the same thing, except the hotel was in Perth, which 250 00:16:14,520 --> 00:16:17,800 Speaker 1: is the only Australian city I have not been to. Um, 251 00:16:17,840 --> 00:16:20,880 Speaker 1: and the name was inspired by a diner who proclaimed 252 00:16:20,880 --> 00:16:26,280 Speaker 1: it to be light does a like Anna Pavlova. Although 253 00:16:27,160 --> 00:16:33,080 Speaker 1: I also read that the first Australian recipe for a Pavlova. Um. Oh, 254 00:16:33,160 --> 00:16:35,360 Speaker 1: there's so much debate about that too. We'll get into 255 00:16:35,400 --> 00:16:38,240 Speaker 1: that a minute. Um, they just didn't call it a Pavlova. 256 00:16:38,360 --> 00:16:41,640 Speaker 1: So they were making a thing that was this dessert, 257 00:16:42,160 --> 00:16:46,560 Speaker 1: not calling it Pavlova. Right, So if you go down 258 00:16:46,640 --> 00:16:49,600 Speaker 1: that vein New Zealanders say that they coined the name, 259 00:16:50,040 --> 00:16:55,040 Speaker 1: but Australia says that they invented the dessert. Okay, yes, 260 00:16:55,480 --> 00:16:58,800 Speaker 1: the name in this version came along in nine five 261 00:16:58,880 --> 00:17:02,000 Speaker 1: as a tribute to pa LoVa after her death, courtesy 262 00:17:02,080 --> 00:17:07,080 Speaker 1: of Howard Saxa at the Esplanade Hotel in Perth, which 263 00:17:07,160 --> 00:17:12,919 Speaker 1: is in Australia. That's all very confusing, yes, okay, but 264 00:17:12,920 --> 00:17:17,760 Speaker 1: but you know who weighs in on this debate, The 265 00:17:17,840 --> 00:17:24,960 Speaker 1: Oxford English Dictionary dang so it warranted a curse word? Did? 266 00:17:25,040 --> 00:17:28,080 Speaker 1: According to them. The first mession of the pavlova dessert 267 00:17:28,080 --> 00:17:33,560 Speaker 1: happened in nine courtesy of New Zealand's Davis Gellentine. Or 268 00:17:33,600 --> 00:17:36,480 Speaker 1: should I say a dessert called pavlova because unlike our 269 00:17:36,520 --> 00:17:40,679 Speaker 1: modern iteration did not involve meringue. People argue over whether 270 00:17:40,720 --> 00:17:45,320 Speaker 1: it can rightfully be called the pavlova. It was multi 271 00:17:45,359 --> 00:17:51,200 Speaker 1: layered jelly um, but no meringue. Okay, so don't celebrate 272 00:17:51,200 --> 00:17:53,199 Speaker 1: too quickly, New Zealand. A lot of people point to 273 00:17:53,280 --> 00:18:01,480 Speaker 1: that the Oxford English Dictionary does. But hold on. Australians 274 00:18:01,520 --> 00:18:05,199 Speaker 1: say that it was an Australian chef who thought of 275 00:18:05,240 --> 00:18:09,800 Speaker 1: adding meringue to this already named pavlova dessert from New Zealand, 276 00:18:09,800 --> 00:18:12,760 Speaker 1: so that they should get the credit. This is all 277 00:18:12,840 --> 00:18:17,480 Speaker 1: like so convoluted and I love it, But twist, Wait, 278 00:18:17,560 --> 00:18:21,439 Speaker 1: there's a twist. There is a twist. According to New 279 00:18:21,560 --> 00:18:25,040 Speaker 1: Zealander Dr Andrew paul Wood, an Australian, Annabel you checked, 280 00:18:27,560 --> 00:18:32,160 Speaker 1: neither country can lay claim to it. Nope, they give 281 00:18:32,200 --> 00:18:38,400 Speaker 1: it to gen please, Germany, Greatman and U s A. 282 00:18:40,720 --> 00:18:45,240 Speaker 1: You have to say it like that it's required. Uh no, 283 00:18:45,560 --> 00:18:48,120 Speaker 1: we're not trying to stare anything up. These are Australia 284 00:18:48,320 --> 00:18:51,639 Speaker 1: and an Australian New Zealander. They spent two years digging 285 00:18:51,680 --> 00:18:55,679 Speaker 1: through recipes, um, and they found recipes from meringue based 286 00:18:55,880 --> 00:18:59,879 Speaker 1: Pavlova esque cakes one and fifty years before and a 287 00:19:00,000 --> 00:19:02,639 Speaker 1: Tablova ever went on this fabled tour in New Zealand 288 00:19:02,680 --> 00:19:06,360 Speaker 1: and Australia. Yeah, and they were looking to prove each 289 00:19:06,359 --> 00:19:08,679 Speaker 1: other wrong by the way they like rain into each 290 00:19:08,720 --> 00:19:12,680 Speaker 1: other on Facebook, like fight about New Zealand and minted 291 00:19:12,720 --> 00:19:15,919 Speaker 1: into Australia did and they were like, fine, we'll go 292 00:19:16,000 --> 00:19:20,000 Speaker 1: research it. And then they were like, oh oh yeah, 293 00:19:20,040 --> 00:19:22,919 Speaker 1: and they researched it. They did. They spent up to 294 00:19:23,040 --> 00:19:27,439 Speaker 1: eighteen hours a day delving through twenty thousand newspapers and 295 00:19:27,520 --> 00:19:30,919 Speaker 1: ten thousand cookbooks. They call themselves the Dock in the 296 00:19:30,920 --> 00:19:34,280 Speaker 1: Frock and their website is lovely. Um. It's very tongue 297 00:19:34,320 --> 00:19:40,520 Speaker 1: in cheek, so I recommend it. Meanwhile, meringues had been 298 00:19:40,560 --> 00:19:45,439 Speaker 1: around in Europe since at least sixteen Recipes for it 299 00:19:45,520 --> 00:19:49,680 Speaker 1: do show up in a France, in Switzerland, SPANISHA wind 300 00:19:49,720 --> 00:19:52,120 Speaker 1: towards a a cake of meringue fruit and cream goes 301 00:19:52,160 --> 00:19:55,240 Speaker 1: back to the eighteenth century and the Austrian Habsburgs who 302 00:19:55,560 --> 00:19:58,520 Speaker 1: loved it. They called it, quote, one of the most 303 00:19:58,560 --> 00:20:02,879 Speaker 1: stunning cakes. German immigrants brought similar recipes with them to 304 00:20:03,000 --> 00:20:07,199 Speaker 1: the American Midwest. Shown torta or foam cake, which was 305 00:20:07,280 --> 00:20:11,200 Speaker 1: often mispronounced as charm cake in base a torta or 306 00:20:11,440 --> 00:20:15,840 Speaker 1: kiss cake. One thing that helped make meringue in general 307 00:20:16,119 --> 00:20:20,480 Speaker 1: pretty popular, particularly among American housewives at this time, um, 308 00:20:20,600 --> 00:20:23,440 Speaker 1: was the late eighteen hundreds in innovation of the hand 309 00:20:23,560 --> 00:20:29,679 Speaker 1: cranked egg beater. This was a big deal. Yeah, because 310 00:20:29,720 --> 00:20:32,399 Speaker 1: before you might spend upwards of forty five minutes to 311 00:20:32,520 --> 00:20:36,000 Speaker 1: get a meringue. Oh yeah, just hand hand beating those 312 00:20:36,040 --> 00:20:39,399 Speaker 1: egg whites. Um. I mean even now you'll probably spend 313 00:20:39,440 --> 00:20:43,160 Speaker 1: about twenty minutes beating egg whites with an electric beater, 314 00:20:43,800 --> 00:20:49,040 Speaker 1: like like ten to twenty, depending on you know, your ferocity, 315 00:20:50,119 --> 00:20:54,120 Speaker 1: your vorocity or your electric feeder's ferocity. You know, honestly, 316 00:20:54,160 --> 00:20:57,960 Speaker 1: it's both. I gotta work together, you do. I think 317 00:20:58,000 --> 00:21:01,880 Speaker 1: we saw one of these, um handcrake eaters. Yeah, it's 318 00:21:01,880 --> 00:21:10,119 Speaker 1: so fabby Southern Southern Food and Beverage Museum that one. Yes, yes, Um, 319 00:21:10,160 --> 00:21:13,400 Speaker 1: it's a lovely, lovely museum had a table full of 320 00:21:13,720 --> 00:21:16,520 Speaker 1: what looked like torture devices that are actually just old 321 00:21:16,560 --> 00:21:21,040 Speaker 1: cooking devices that you can play with. Highly recommend that's 322 00:21:21,040 --> 00:21:24,800 Speaker 1: in New Orleans. Yes, um Don Thornton called this handcrake 323 00:21:24,840 --> 00:21:33,280 Speaker 1: egg beater America's greatest invention. Strong words. And so if okay, 324 00:21:33,320 --> 00:21:36,480 Speaker 1: if this is true, how did how did this not 325 00:21:36,640 --> 00:21:41,080 Speaker 1: yet named pavlova pavlova type dessert make its way to 326 00:21:41,240 --> 00:21:48,280 Speaker 1: Australia and New Zealand back of a corn starch box. Yeah, 327 00:21:48,520 --> 00:21:51,040 Speaker 1: that's according to the two researchers. And I mean you can. Yeah, 328 00:21:51,200 --> 00:21:57,160 Speaker 1: it seems legit. So corn starch is a generally accepted 329 00:21:57,280 --> 00:22:02,040 Speaker 1: ingredient in pavlovo in. An American cornstarch company, William Dryer's 330 00:22:02,240 --> 00:22:05,280 Speaker 1: my Zenna circa eighteen sixty four, put a recipe for 331 00:22:05,480 --> 00:22:09,400 Speaker 1: pavlova on its box to showcase something that you could 332 00:22:09,480 --> 00:22:12,520 Speaker 1: make with it, and at some point exported this product 333 00:22:12,680 --> 00:22:16,520 Speaker 1: to New Zealand sometime in the eighteen nineties. That's what 334 00:22:16,800 --> 00:22:20,359 Speaker 1: is believed. By nineteen forty, New Zealand cookbooks had twenty 335 00:22:20,359 --> 00:22:24,560 Speaker 1: one recipes for pavlova. Australia didn't get a printed one 336 00:22:24,600 --> 00:22:27,080 Speaker 1: until that same year. Again, that is disputed because of 337 00:22:27,119 --> 00:22:32,240 Speaker 1: the name and that what it actually Okay, okay, yes, yes, 338 00:22:32,359 --> 00:22:35,040 Speaker 1: some people going back to that nineteen thirty five the 339 00:22:35,160 --> 00:22:38,159 Speaker 1: hotel in Perth say that that was Pavlovo. It's just 340 00:22:38,359 --> 00:22:42,800 Speaker 1: a Pavlova by a different name. Anyway, if we go 341 00:22:42,880 --> 00:22:44,880 Speaker 1: back to the US and the nineteen forties, we get 342 00:22:45,000 --> 00:22:47,560 Speaker 1: forgotten cake, which is a maringue cake that is placed 343 00:22:47,600 --> 00:22:50,320 Speaker 1: in an oven set to high heat. It's turned off 344 00:22:50,400 --> 00:22:54,600 Speaker 1: and left for eight hours forgotten. And there was a 345 00:22:54,640 --> 00:22:57,240 Speaker 1: shift too, because the cake went from one with fruit 346 00:22:57,400 --> 00:23:01,520 Speaker 1: jelly filling to a meringue topped with cream and huh yes, okay. 347 00:23:02,480 --> 00:23:05,520 Speaker 1: Right before we came into record, I found this academic 348 00:23:05,520 --> 00:23:12,120 Speaker 1: paper on ironic nationalism and performative feminism and Pavlova. I'm 349 00:23:12,200 --> 00:23:14,080 Speaker 1: so angry. I found it right before we came in. 350 00:23:14,160 --> 00:23:19,040 Speaker 1: But it touched on how this dessert took a hit 351 00:23:20,320 --> 00:23:23,800 Speaker 1: because of egg rashen ng during wartime and then um 352 00:23:23,840 --> 00:23:27,639 Speaker 1: and experienced this post war rebound and it kind of 353 00:23:27,680 --> 00:23:30,800 Speaker 1: became for for a little while, this dessert that was 354 00:23:31,359 --> 00:23:35,680 Speaker 1: associated with like showiness, like dinner parties. It was expensive 355 00:23:35,720 --> 00:23:39,000 Speaker 1: and it was it was a way for women, particularly 356 00:23:39,000 --> 00:23:42,159 Speaker 1: to like show off their kind of defemininity, which is 357 00:23:42,200 --> 00:23:44,879 Speaker 1: what you wanted. Yeah, so sort of like sort of 358 00:23:44,880 --> 00:23:48,320 Speaker 1: like aspects and um and other gelt and gelatin desserts 359 00:23:49,200 --> 00:23:51,919 Speaker 1: over here. Yeah, exactly, you were showing like, look at 360 00:23:52,320 --> 00:23:54,560 Speaker 1: this beautiful thing. Look at the time and money I 361 00:23:54,600 --> 00:23:58,520 Speaker 1: have to spend doing this exactly. Um. And this paper 362 00:23:59,200 --> 00:24:05,360 Speaker 1: said that by the nineteen fifties, Pavlova's popularity had solidified 363 00:24:05,400 --> 00:24:11,080 Speaker 1: in both countries. With this solidified popularity, in the mid sixties, 364 00:24:11,119 --> 00:24:13,760 Speaker 1: this British couple who were living in Duneta, New Zealand, 365 00:24:13,960 --> 00:24:18,919 Speaker 1: founded Cowl's coffee shop and this cafes Pavlova's became so 366 00:24:19,080 --> 00:24:21,960 Speaker 1: popular that they wound up opening dedicated bakries starting in 367 00:24:21,960 --> 00:24:25,120 Speaker 1: the nineteen seventies and began distributing two supermarkets all over 368 00:24:25,160 --> 00:24:31,560 Speaker 1: the country. In both New Zealand and Australia. Nominated the 369 00:24:31,560 --> 00:24:35,000 Speaker 1: Pavlova for a fundraiser when asked by Samoa Um to 370 00:24:35,119 --> 00:24:39,320 Speaker 1: bring like a national dessert, and when David Burton wrote 371 00:24:39,320 --> 00:24:42,879 Speaker 1: about it, he said, quote the fury resounded in the 372 00:24:42,960 --> 00:24:50,960 Speaker 1: national press of both countries. The fury resounding fury I 373 00:24:51,040 --> 00:24:54,359 Speaker 1: found a commercial for a New Zealand insurance company that 374 00:24:54,480 --> 00:24:58,000 Speaker 1: claimed everyone is always stealing your stuff, New Zealand, that's 375 00:24:58,000 --> 00:25:01,119 Speaker 1: why you need insurance and ended on an image at 376 00:25:01,160 --> 00:25:09,960 Speaker 1: the Pavlovo snap yep insurance company, Snap, I love it. Okay, 377 00:25:10,000 --> 00:25:17,800 Speaker 1: So this this is what we present to you again, researchers. 378 00:25:18,080 --> 00:25:21,399 Speaker 1: We are just we find the information and um we 379 00:25:21,480 --> 00:25:24,600 Speaker 1: put it out there. Yes, uh, we're not taking sides, 380 00:25:25,440 --> 00:25:29,000 Speaker 1: we you know. Yeah, I apologize about my very triumphant 381 00:25:29,080 --> 00:25:33,159 Speaker 1: USA chump, but that wasn't me taking a side. It 382 00:25:33,240 --> 00:25:36,320 Speaker 1: was just dramatic reading of the facts. Yeah, I like 383 00:25:36,600 --> 00:25:39,600 Speaker 1: dramatic reading. I think everyone who listens to the show 384 00:25:40,000 --> 00:25:43,280 Speaker 1: probably knows that. Probably you're both winners in our book, though, 385 00:25:43,320 --> 00:25:46,399 Speaker 1: New Zealand and Australia, because you took this dessert and 386 00:25:46,440 --> 00:25:49,600 Speaker 1: you ran with it. Yes, no one embraced it with 387 00:25:49,720 --> 00:25:54,760 Speaker 1: the same fur for as you did. Well, Okay, this 388 00:25:54,800 --> 00:25:57,600 Speaker 1: debate is certainly enough to have kept all of us 389 00:25:57,720 --> 00:26:03,439 Speaker 1: on our toes ballap. Another thing that can keep you 390 00:26:03,520 --> 00:26:07,760 Speaker 1: on your proverbial toes is um is the anxiety that 391 00:26:07,960 --> 00:26:12,760 Speaker 1: creating a Pavlova can create. And you luckily there's some 392 00:26:12,840 --> 00:26:15,000 Speaker 1: science to help you out and we'll be back with 393 00:26:15,080 --> 00:26:16,960 Speaker 1: that after we get back from a quick break for 394 00:26:17,000 --> 00:26:29,280 Speaker 1: a word from our sponsor, and we're back. Thank you sponsor, Yes, 395 00:26:29,400 --> 00:26:32,560 Speaker 1: thank you, and we are back with another eggy science segment. 396 00:26:32,960 --> 00:26:37,359 Speaker 1: More egg science, more egg science, because merangue, y'all is 397 00:26:37,720 --> 00:26:41,199 Speaker 1: person nickety Um. What you're aiming to do here is 398 00:26:41,400 --> 00:26:44,600 Speaker 1: beat your egg whites and sugar together until they're just 399 00:26:44,760 --> 00:26:47,040 Speaker 1: stiff enough to hold up in the oven, until the 400 00:26:47,040 --> 00:26:49,800 Speaker 1: heat confirmed them and set the structure. If you underbeat, 401 00:26:49,880 --> 00:26:52,680 Speaker 1: you'll get soft, collapsed gloup, and if you overbeat, you'll 402 00:26:52,720 --> 00:26:55,919 Speaker 1: get stiff collapsed gloup. So let's break down the science 403 00:26:55,960 --> 00:26:58,000 Speaker 1: what's happening when you make meringue, and then we'll add 404 00:26:58,000 --> 00:27:02,199 Speaker 1: in some some troubleshooting tips to at the end. Okay, So, 405 00:27:03,000 --> 00:27:05,440 Speaker 1: when you're making a meringue for a pavlova or any 406 00:27:05,440 --> 00:27:08,200 Speaker 1: other purpose, you're only using the whites of the egg. 407 00:27:08,280 --> 00:27:11,000 Speaker 1: And that's because the yolks contain fats, which would ruin 408 00:27:11,040 --> 00:27:17,080 Speaker 1: the structure. Egg whites are about protein. And now what 409 00:27:17,119 --> 00:27:19,919 Speaker 1: you're looking to do here is create a network of 410 00:27:20,000 --> 00:27:23,959 Speaker 1: stable bubbles in those egg whites. Think think of that 411 00:27:24,040 --> 00:27:26,760 Speaker 1: foamy texture of meringue. Um, it's exactly the way that 412 00:27:26,800 --> 00:27:30,600 Speaker 1: bubbles in like straight up water do not behave because 413 00:27:30,840 --> 00:27:32,880 Speaker 1: you can use a whip to beat air bubbles into water, 414 00:27:33,119 --> 00:27:37,760 Speaker 1: but they'll release out quickly. Water molecules stick together electrically speaking, 415 00:27:37,800 --> 00:27:41,200 Speaker 1: and push air out. But in an egg white, you've 416 00:27:41,240 --> 00:27:43,800 Speaker 1: got those proteins to work with. A thing that we 417 00:27:43,920 --> 00:27:46,359 Speaker 1: didn't get to talk about in our Deviled Egg episode 418 00:27:46,400 --> 00:27:49,359 Speaker 1: was how those proteins behave when you expose them to 419 00:27:49,960 --> 00:27:53,320 Speaker 1: manual whipping um. But as it turns out, it's pretty 420 00:27:53,359 --> 00:27:56,199 Speaker 1: much the same thing that happens during heating, because heating, 421 00:27:56,520 --> 00:28:00,240 Speaker 1: after all, means you're agitating the molecules of a subtance. 422 00:28:00,240 --> 00:28:03,960 Speaker 1: You're making them bounce around into each other, either manual 423 00:28:04,200 --> 00:28:08,680 Speaker 1: or heat. Agitation results in the proteins and egg whites unfurling. 424 00:28:09,600 --> 00:28:13,080 Speaker 1: These proteins are are chains that contain both hydrophilic bits 425 00:28:13,200 --> 00:28:16,120 Speaker 1: and hydrophobic bits. They start out curled up in these 426 00:28:16,160 --> 00:28:18,679 Speaker 1: we bundles with their with their water loving bits on 427 00:28:18,680 --> 00:28:21,639 Speaker 1: the outside hanging onto the egg whites water molecules and 428 00:28:21,680 --> 00:28:24,560 Speaker 1: the water fearing bits safe and wrapped up on the inside. 429 00:28:25,200 --> 00:28:29,359 Speaker 1: Agitation makes them unfurl and uh. Once unfurled, the water 430 00:28:29,520 --> 00:28:31,760 Speaker 1: fearing bits will start connecting up with one another for 431 00:28:31,880 --> 00:28:34,679 Speaker 1: being a sort of a lattice or or matrix. And 432 00:28:34,720 --> 00:28:36,840 Speaker 1: you want to start with room temperature eggs for this reason, 433 00:28:36,880 --> 00:28:40,440 Speaker 1: because cold egg proteins will take longer to unfurl and 434 00:28:40,480 --> 00:28:43,800 Speaker 1: link up extra arm time. Don't want it, or maybe 435 00:28:43,800 --> 00:28:46,080 Speaker 1: you do. I mean, you know you're looking for a workout, 436 00:28:46,120 --> 00:28:50,400 Speaker 1: you choose your battles. Meanwhile, the other thing that's happening 437 00:28:50,480 --> 00:28:53,800 Speaker 1: during whipping is that you're introducing pockets of air into 438 00:28:53,840 --> 00:28:57,640 Speaker 1: the mix. And now it might sound counterintuitive, but the 439 00:28:57,720 --> 00:29:01,880 Speaker 1: air ads structure. That's because the air gives the water 440 00:29:02,040 --> 00:29:05,760 Speaker 1: fearing bits something to move toward and something to kind 441 00:29:05,760 --> 00:29:08,920 Speaker 1: of shape themselves around. The water loving bits will happily 442 00:29:08,920 --> 00:29:11,520 Speaker 1: grab onto the water molecules um and the water fearing 443 00:29:11,560 --> 00:29:14,040 Speaker 1: bits will therefore kind of stick out into the air 444 00:29:14,080 --> 00:29:17,000 Speaker 1: all willy nilly, But then they can link up forming 445 00:29:17,040 --> 00:29:20,560 Speaker 1: their own like we safe surfaces around the air bubbles 446 00:29:20,600 --> 00:29:24,360 Speaker 1: away from the water. This also, like like elbow, holds 447 00:29:24,400 --> 00:29:26,840 Speaker 1: the water molecules far enough away from one another that 448 00:29:26,920 --> 00:29:31,000 Speaker 1: their electrical attraction will lessen and they'll be okay with 449 00:29:31,040 --> 00:29:36,520 Speaker 1: like spreading out and allowing the air bubbles to hang around. Yeah, 450 00:29:36,680 --> 00:29:39,680 Speaker 1: you can think of it like a Okay, like if 451 00:29:39,720 --> 00:29:43,000 Speaker 1: you're a shy nerd in a group of outgoing nerds, 452 00:29:44,000 --> 00:29:47,880 Speaker 1: like just for example, not from personal experience at all, 453 00:29:48,360 --> 00:29:50,960 Speaker 1: if you're like a sci fi weirdo who's hanging out 454 00:29:50,960 --> 00:29:54,840 Speaker 1: with a bunch of like theater weirdos, Okay, you'll go 455 00:29:54,880 --> 00:29:58,920 Speaker 1: to a party the shy one, you know me maybe 456 00:29:59,160 --> 00:30:02,640 Speaker 1: just and this example, hypothetically, it's going to kind of 457 00:30:02,640 --> 00:30:05,240 Speaker 1: stick in the middle of the click until some kind 458 00:30:05,240 --> 00:30:10,120 Speaker 1: of action exposes you to air and then you're like, oh, oh, this, 459 00:30:10,120 --> 00:30:13,040 Speaker 1: this is great actually, And is that a person wearing 460 00:30:13,080 --> 00:30:17,400 Speaker 1: a buffy T shirt? Let me make fast friends with them? Yeah, 461 00:30:17,880 --> 00:30:21,640 Speaker 1: And so that the two social fearing folks form a 462 00:30:21,720 --> 00:30:24,719 Speaker 1: solid but like maybe kind of an arms length bond 463 00:30:24,760 --> 00:30:27,080 Speaker 1: with each other. They're in a little air pocket, if 464 00:30:27,080 --> 00:30:30,200 Speaker 1: you will, while the social loving folks will bond up 465 00:30:30,200 --> 00:30:34,400 Speaker 1: in the thick of the crowd. Oh yeah, yeah, that 466 00:30:34,480 --> 00:30:39,760 Speaker 1: makes sense, definitely not not, you know, I M m M. So. Anyway, 467 00:30:40,560 --> 00:30:44,560 Speaker 1: then to this mixture the egg whites more than the people, 468 00:30:44,840 --> 00:30:48,640 Speaker 1: you add sugar because sugar will keep the structure stable 469 00:30:48,920 --> 00:30:51,760 Speaker 1: by also bonding with the water molecules and preventing them 470 00:30:51,760 --> 00:30:56,600 Speaker 1: from evaporating out so quickly during baking. The same goes 471 00:30:56,640 --> 00:31:00,520 Speaker 1: for adding a little bit of cornstarch, and in our metaphor, 472 00:31:00,560 --> 00:31:02,600 Speaker 1: I guess this is like how adding booze to a 473 00:31:02,640 --> 00:31:06,959 Speaker 1: party you will help keep people around. Yeah. Sure, you 474 00:31:07,000 --> 00:31:09,640 Speaker 1: don't want to add the sugar corn starts too early though, 475 00:31:09,680 --> 00:31:12,520 Speaker 1: because it will interfere with the with the protein structure 476 00:31:12,840 --> 00:31:15,400 Speaker 1: setting up. Same with booze. I guess really like too 477 00:31:15,480 --> 00:31:19,760 Speaker 1: much too early is not helpful to a party. Nope, 478 00:31:19,840 --> 00:31:23,200 Speaker 1: but it will be an interesting story later. I guess 479 00:31:23,240 --> 00:31:27,880 Speaker 1: it does depend on what kind of party you're looking for. Um. Okay, So, 480 00:31:27,920 --> 00:31:31,680 Speaker 1: once you've got this sugar and egg white mixture, baking 481 00:31:31,880 --> 00:31:35,160 Speaker 1: it at a nice low temperature will let those egg 482 00:31:35,200 --> 00:31:39,400 Speaker 1: proteins stiffen up and set the meringue. And I don't 483 00:31:39,720 --> 00:31:42,640 Speaker 1: I think my metaphor is collapsing at that part. But 484 00:31:42,680 --> 00:31:45,560 Speaker 1: speaking of collapsing, like I said at the top of 485 00:31:45,560 --> 00:31:49,360 Speaker 1: the section, under or overbeating can lead to a sad 486 00:31:49,680 --> 00:31:53,880 Speaker 1: flat pavlova. In the case of overbeating, you forced your 487 00:31:53,880 --> 00:31:57,000 Speaker 1: proteins to make too many connections with one another, which 488 00:31:57,000 --> 00:32:00,400 Speaker 1: can force water out of the structure. And you do 489 00:32:00,520 --> 00:32:02,959 Speaker 1: need the water in there because because when it escapes 490 00:32:03,000 --> 00:32:07,160 Speaker 1: a steam during cooking, after the structure has set uh, 491 00:32:07,200 --> 00:32:09,440 Speaker 1: it leaves little air pockets where the water used to be, 492 00:32:09,520 --> 00:32:14,160 Speaker 1: creating a foamier foam Yeah. Um, so so you can. 493 00:32:14,240 --> 00:32:17,320 Speaker 1: You can prevent overbeating by adding a little vinegar or 494 00:32:17,400 --> 00:32:20,400 Speaker 1: lemon juice or like whatever acid to the meringue batter, 495 00:32:20,720 --> 00:32:24,400 Speaker 1: which will neutralize some of the protein molecules and prevent 496 00:32:24,440 --> 00:32:29,200 Speaker 1: them from from linking up too much. M. Another thing 497 00:32:29,280 --> 00:32:31,920 Speaker 1: that will interfere with the structure is fats. They'll they'll 498 00:32:31,960 --> 00:32:34,600 Speaker 1: coat the air bubbles and prevent your your proteins from 499 00:32:34,760 --> 00:32:38,320 Speaker 1: linking up correctly, which means that four best results. Uh. 500 00:32:38,440 --> 00:32:41,520 Speaker 1: Don't touch your egg whites with your dirty human hands 501 00:32:41,560 --> 00:32:44,080 Speaker 1: while you're separating them, because oils on your fingers can 502 00:32:44,120 --> 00:32:46,400 Speaker 1: make their way in that way. Also, make sure that 503 00:32:46,400 --> 00:32:48,760 Speaker 1: no egg yolk gets in that's the part that contains 504 00:32:48,800 --> 00:32:52,080 Speaker 1: the fats. And use a metal or glass bowl to 505 00:32:52,160 --> 00:32:55,400 Speaker 1: whip in. Uh. Fats stick to plastics more readily than 506 00:32:55,440 --> 00:32:58,200 Speaker 1: to metal or glass, So plastic bowls, no matter how 507 00:32:58,240 --> 00:33:02,400 Speaker 1: well you wash them, UM can spill doom doom, not 508 00:33:02,560 --> 00:33:06,520 Speaker 1: doom doom. For extra best results, wipe down your bowl 509 00:33:06,560 --> 00:33:08,080 Speaker 1: with a little bit of lemon juice before you start. 510 00:33:08,600 --> 00:33:12,680 Speaker 1: Oh yeah, if you suspect that you have overbeaten your eggs, 511 00:33:12,760 --> 00:33:15,560 Speaker 1: like they're clumping and kind of leaking water, you can 512 00:33:15,560 --> 00:33:17,560 Speaker 1: add a fresh egg white and beat again until the 513 00:33:17,600 --> 00:33:20,560 Speaker 1: mixture is shining and smooth. Or you can try that. 514 00:33:20,640 --> 00:33:25,080 Speaker 1: I mean, it's not guaranteed, but it might help. Okay, 515 00:33:25,160 --> 00:33:28,800 Speaker 1: good to know. Yeah, and if against all efforts, you're 516 00:33:28,880 --> 00:33:32,440 Speaker 1: meringue cracks or deflates in the oven, like y'all, like 517 00:33:32,480 --> 00:33:34,440 Speaker 1: it might be less pretty, but like it's probably still 518 00:33:34,440 --> 00:33:36,840 Speaker 1: gonna taste okay. Um, you might need a little bit 519 00:33:36,880 --> 00:33:39,000 Speaker 1: more like wet topping, like whipped cream or whatever to 520 00:33:39,280 --> 00:33:43,520 Speaker 1: make up the texture. No knows more whipped cream. That 521 00:33:43,680 --> 00:33:49,480 Speaker 1: sounds like hell to me. I love whipped cream. There's 522 00:33:49,560 --> 00:33:56,160 Speaker 1: nothing bad about it. Oh man, So episode Oh geez okay, 523 00:33:56,480 --> 00:34:01,280 Speaker 1: m and uh yeah, that's that's my EGGI science segment. 524 00:34:02,320 --> 00:34:08,560 Speaker 1: Love it. I Yeah, I've I've successfully made bring one. 525 00:34:10,000 --> 00:34:12,719 Speaker 1: But I did do like usually recipes, the good ones 526 00:34:12,760 --> 00:34:14,600 Speaker 1: will say, like, yeah, I used to use the metal 527 00:34:14,640 --> 00:34:18,320 Speaker 1: bowl and make sure it's clean and all of this, 528 00:34:19,040 --> 00:34:21,560 Speaker 1: A little cornstarch do the Yeah, A little bit of 529 00:34:21,560 --> 00:34:24,239 Speaker 1: a little bit of acid. Sure, it's good to know 530 00:34:24,280 --> 00:34:28,080 Speaker 1: why it is. It is good. I love I just 531 00:34:28,120 --> 00:34:29,719 Speaker 1: take for a graded. Oh, this is about how you 532 00:34:29,760 --> 00:34:32,640 Speaker 1: do it now. I learned so much from your Lauren. 533 00:34:33,480 --> 00:34:36,440 Speaker 1: I learned so much from you. That's why we make 534 00:34:36,480 --> 00:34:42,520 Speaker 1: a great team. It is a great podcasting. Perhaps a 535 00:34:42,560 --> 00:34:47,879 Speaker 1: controversial topic we present it, but yeah, yeah, no, it's 536 00:34:47,920 --> 00:34:51,320 Speaker 1: it's okay. Yeah. And and I think I think we 537 00:34:51,400 --> 00:34:54,799 Speaker 1: made our way through it fairly well, I think so. 538 00:34:55,320 --> 00:34:57,879 Speaker 1: I always love I I love when I find out 539 00:34:57,880 --> 00:35:00,480 Speaker 1: a dessert are a food is named after somebody. That's 540 00:35:00,480 --> 00:35:06,200 Speaker 1: one of my favorite things. Oh yeah, yeah, jeez. I 541 00:35:06,239 --> 00:35:09,040 Speaker 1: hope that. I hope that somehow, like someone some like 542 00:35:09,160 --> 00:35:12,520 Speaker 1: someone somewhere appreciates the legacy of their relative having this. 543 00:35:13,040 --> 00:35:16,960 Speaker 1: Oh oh I would. Yeah. I've said before one of 544 00:35:17,000 --> 00:35:19,440 Speaker 1: my goals is to have a food named after me. 545 00:35:19,800 --> 00:35:24,239 Speaker 1: I want a sandwich or well, we're working towards it 546 00:35:24,239 --> 00:35:28,600 Speaker 1: every day, every episode, getting one step closer, one step closer, 547 00:35:32,360 --> 00:35:35,799 Speaker 1: and that brings us to the end of this classic episode. 548 00:35:36,480 --> 00:35:38,640 Speaker 1: We hope you enjoyed it as much as we enjoyed 549 00:35:38,680 --> 00:35:41,920 Speaker 1: revisiting it. And yeah, if you have any recipes or 550 00:35:41,960 --> 00:35:44,200 Speaker 1: memories you'd like to share. I know we've got some 551 00:35:44,280 --> 00:35:48,840 Speaker 1: great messages the first time around. If there's any anymore, uh, 552 00:35:49,000 --> 00:35:53,439 Speaker 1: you know, send them our way. We want to hear them. Absolutely. Yes, yes, 553 00:35:53,640 --> 00:35:56,279 Speaker 1: you can email us at hello at savorpod dot com. 554 00:35:56,760 --> 00:36:00,200 Speaker 1: We're also on social media. You can find us on Twitter, Facebook, 555 00:36:00,239 --> 00:36:02,600 Speaker 1: and Instagram at saver pod, and we do hope to 556 00:36:02,600 --> 00:36:05,240 Speaker 1: hear from you. Savor is production of I Heart Radio. 557 00:36:05,400 --> 00:36:07,640 Speaker 1: For more podcasts from my Heart Radio, you can visit 558 00:36:07,680 --> 00:36:10,520 Speaker 1: the I Heart Radio app, Apple Podcasts, or wherever you 559 00:36:10,560 --> 00:36:13,120 Speaker 1: listen to your favorite shows. Thanks as always to our 560 00:36:13,160 --> 00:36:16,720 Speaker 1: superproducers Dylan Fagan and Andrew Howard. Thanks to you for listening, 561 00:36:16,800 --> 00:36:18,359 Speaker 1: and we hope that lots more good things are coming 562 00:36:18,440 --> 00:36:26,759 Speaker 1: your way