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Genoise: Can you over beat eggs?
Posted: 06 May 2013 02:44 AM   [ Ignore ]   [ # 16 ]
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Nope.  They were warm/body temperature—I didn’t take temperature, but not 110F or more.

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Posted: 06 May 2013 08:20 PM   [ Ignore ]   [ # 17 ]
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CharlesT - 04 May 2013 05:30 PM

As an aside, I decided that I really don’t like Genoise. Rather tasteless in comparison to a butter cake. Bleh. I really wanted to like it because of the higher skill level required in comparison to a butter cake, but then, so does baking on roller skates.

Thanks, Charles.  You have freed me.  I had been wondering with my long bucket list why I needed to make a genoise.  If genoise makes the list, it will have to be like 129 or something.

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Posted: 06 May 2013 10:31 PM   [ Ignore ]   [ # 18 ]
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The appeal of the genoise is partly texture…I can’t say my taste of the genoise au chocolat was doing it for me, but I do like some of the others.  Golden genoise and Moist Chocolate Genoise—even though it’s been a long time since I’ve made a decent one.

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Posted: 06 May 2013 11:02 PM   [ Ignore ]   [ # 19 ]
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The chocolate flavor of any Genoise is pretty wimpy compared to a butter cake, and the color is so pale that it isn’t appetizing to me. If the bulk of the flavor is in the syrup, you’re basically eating frosting wrapped around sugar water.  Not saying that’s a bad thing. grin

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If error is corrected whenever it is recognized as such, the path of error is the path of truth.

—Hans Reichenbach

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