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I don't think traditionally you use any grease with meringues. I do it with muffin cup liners - mine are made of parchment and are non-stick.
No it is not.
Ingredients1 Egg white12 oz Icing sugar(sifted)Beat egg white briefly, then add icing sugar and mix until you have a stiff paste. (similar to fondant icing - it must be very stiff) Shape mixture into 24 small balls. Line a flat non-metallic plate or turntable with non-stick paper. Arrange meringues, 8 at a time, in a circle, and cook for 1 1/2 mins. till well risen. Remove meringues when they have cooled slightly,and repeat cooking procedure with rest of mixture. The meringues can be kept in a tin indefinitely. NOTE:Watch meringues carefully and stop cooking if they appear to be browning at all.
Tin
The tin can tourist got their nickname by getting most of their food from tin cans. They could not afford to stay in hotels so they camped
less than two hours because the slash in the "floating palace" was like a bloody tin can opener
Wrap it in tin foil or cellophane (cling film) and refrigerate.
The answer is simple at the time it was created there were lots of sailing and cross continental traveling going on and there was a need for keeping food fresh for the voyages peter durand found that you can vacuum seal a tin can to hold nearly any food and it will keep it fresh for not days, not months, but years.
To keep a crisp packet fresh you need to store it in a biscuit tin or something similar to that that won't allow oxygen in and turn the crisps stale
By wrapping it up in tin foil and putting it in your freezer.It stays fresh!Just re-bake it after.
Simply because the can is heated while it's being sealed. This removes all the remaining air inside - keeping the produce fresh for long periods of time.
It takes about