Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > posts > 2017 > 07 > 2017-07-16_Grilled_Chicken_Cake.html

Grilled Chicken and Angel Food Cake Sunday, July 16, 2017, 07:40 PM

/posts/2017/07/2017-07-16_Grilled_Chicken_Cake.html
/_id/20170716194016

Meredith and I had friend over for dinner and we made whole grilled chicken (and see also example of the temps and settings). I used Penzeys Northwoods Seasoning on the chicken and followed the standard procedures. I was getting some spurious temperature readings so I went a bit longer to be 100% certain...A bit too long. While the chicken was really good still, it was drier than usual. Again, not bad, but still dry.

We also served bread and our friends brought a kale salad and a cold soup.

Dessert

I still had 4 leftover egg whites from ice cream the other day and decided to use them to make Angel Food Cake. Since I had an unspecified amount of egg whites, I decided to go with the recipe from the book Ratio, as I had done before.

First of all, as I was assembling, I decided I should add more eggs so I added 3 more whites for a total of 7 egg's worth.

I then followed the general recipe except, as I noted before, I dropped the sugar to about a 3:2.5 ration of The other changes I made was to go scant on all other measures (since I was using less), I used all-purpose flour (it was all I had and it is recommended) and I added 1/2 tsp of almond extract. Oh, and since I already had to food processor out to "sift" the flour, I also tried to make the sugar finer first.

My actual numbers were:

• 8 oz egg whites
• 7 oz sugar
• 2-5/8 oz flour

That is a 3:2.625:0984 ratio. But close enough!!!

I liked it. I still thought it was a tad sweet but everyone else thought it was fine. And, except for the "stress" of getting the egg whites just right, it was pretty easy!