tag:blogger.com,1999:blog-1793001354141291832.post5386518148924848434..comments2024-02-12T01:03:55.975-06:00Comments on The Skinny Gourmet: The Great Zabaglione CaperUnknownnoreply@blogger.comBlogger6125tag:blogger.com,1999:blog-1793001354141291832.post-85367889890584969062011-01-19T09:18:53.702-06:002011-01-19T09:18:53.702-06:00Luna: not only do I not mind, I'm positively t...Luna: not only do I not mind, I'm positively thrilled to have you comment! Believe it or not, this recipe is still lurking in the back of my thoughts tempting me to try again. Sorry to hear it didn't work for you, even if selfishly my misery loves a little company!Erinhttps://www.blogger.com/profile/11536605275696098588noreply@blogger.comtag:blogger.com,1999:blog-1793001354141291832.post-86493093895537668732011-01-18T19:39:28.200-06:002011-01-18T19:39:28.200-06:00Although your post is dated, I hope you don't ...Although your post is dated, I hope you don't mind my commenting. I just made some zabaglione, whisking as though my life too depended on it and with the same results--input=output. (I didn't use A.B.'s recipe, but they're all kind of similar.) <br /><br />Anyhow. I ran to the computer and ran a search about "zabaglione not tripling in volume" and am glad to have Elisabethhttps://www.blogger.com/profile/11295023610273374329noreply@blogger.comtag:blogger.com,1999:blog-1793001354141291832.post-71204215148725064982009-12-09T21:25:18.115-06:002009-12-09T21:25:18.115-06:00Sherman: I am glad to hear the recipe turned out w...Sherman: I am glad to hear the recipe turned out well. I generally swear by alton brown in all things.<br /><br />As for reconstituting it, I cant say for certain, but I'd be thinking whipping is your best bet. If that doesnt work, the save all for in a pinch is to add a tad of unflavored gelatin and whip it in. This fixer is routinely trotted out on holiday call in shows where panicked Erinhttps://www.blogger.com/profile/11536605275696098588noreply@blogger.comtag:blogger.com,1999:blog-1793001354141291832.post-44178871487935272392009-11-28T10:38:12.054-06:002009-11-28T10:38:12.054-06:00I can't speak as to the success of cutting A.B...I can't speak as to the success of cutting A.B.'s recipe in half, although I made the full one last night (6 egg yolks, 1/2 cup sugar, 1/2 cup sweet amber Marsala, pinch of kosher salt), but it turned out *really* well.<br /><br />What I'm not sure about is storing it. I used about a cup of it last night, and left the rest in the bowl, which I covered in plastic wrap and placed in Shermanhttps://www.blogger.com/profile/12232300875725280824noreply@blogger.comtag:blogger.com,1999:blog-1793001354141291832.post-10410607371848772002008-04-11T08:51:00.000-05:002008-04-11T08:51:00.000-05:00Thanks Claire and Jeena. It is nice to feel like p...Thanks Claire and Jeena. It is nice to feel like putting my mistakes out there can be an amusing and informative process :)Erinhttps://www.blogger.com/profile/11536605275696098588noreply@blogger.comtag:blogger.com,1999:blog-1793001354141291832.post-6803195770881156422007-09-25T09:11:00.000-05:002007-09-25T09:11:00.000-05:00What a fascinating project! Though it's sad that ...What a fascinating project! Though it's sad that your lovely dessert didn't turn out as planned, sometimes it's the pursuit of truth (and a really good trench coat) that makes the best stories. I'll be anxiously awaiting the next edition of...."Dessert Capers"! Dum dum dummmmmmmm.....Anonymousnoreply@blogger.com