Comments on: Cuisine from Spain podcast no.7 – Leche Merengada http://www.notesfromspain.com/2006/05/11/cuisine-from-spain-podcast-no7-leche-merengada/ Podcasts and comment on travel, tapas, learning Spanish and living in Spain, plus beautiful Spain photos. Tue, 24 Jan 2012 08:00:59 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: chuma http://www.notesfromspain.com/2006/05/11/cuisine-from-spain-podcast-no7-leche-merengada/comment-page-1/#comment-35483 chuma Mon, 12 May 2008 21:11:54 +0000 http://www.notesfromspain.com/399/#comment-35483 gracias gracias

]]> By: Marina http://www.notesfromspain.com/2006/05/11/cuisine-from-spain-podcast-no7-leche-merengada/comment-page-1/#comment-7425 Marina Sun, 14 Jan 2007 18:18:04 +0000 http://www.notesfromspain.com/399/#comment-7425 Hi Terry, We have some problems with the American equivalents of the English cooking vocabulary. Many thanks for your help!! Hi Terry,

We have some problems with the American equivalents of the English cooking vocabulary. Many thanks for your help!!

]]> By: Terri http://www.notesfromspain.com/2006/05/11/cuisine-from-spain-podcast-no7-leche-merengada/comment-page-1/#comment-7405 Terri Sat, 13 Jan 2007 22:08:10 +0000 http://www.notesfromspain.com/399/#comment-7405 I'm in the US, and I am wondering if "icing sugar" would be what we refer to as "powdered sugar" here. It seems to me that that is what it would be. By the way, I also speak Spanish (learned in Colombia as a 20 year old, and now 40 years later, in Mexico), so I also enjoy hearing some of the ingredients names in Spanish. I’m in the US, and I am wondering if “icing sugar” would be what we refer to as “powdered sugar” here. It seems to me that that is what it would be. By the way, I also speak Spanish (learned in Colombia as a 20 year old, and now 40 years later, in Mexico), so I also enjoy hearing some of the ingredients names in Spanish.

]]> By: Marina http://www.notesfromspain.com/2006/05/11/cuisine-from-spain-podcast-no7-leche-merengada/comment-page-1/#comment-1566 Marina Wed, 31 May 2006 10:33:57 +0000 http://www.notesfromspain.com/399/#comment-1566 I don't have an Ice cream machine so I can't tell you the details, but I guess once the mixture whith the egg whites is ready you can place it straght away in the ice cream machine. From what I've read in other ice cream machine recipies it's possible that you need use a bit of cream for texture. In that case subsitute part of the milk for cream. You might need to experimet a little bit with the quantities before you get the perfect consistency. I don’t have an Ice cream machine so I can’t tell you the details, but I guess once the mixture whith the egg whites is ready you can place it straght away in the ice cream machine.

From what I’ve read in other ice cream machine recipies it’s possible that you need use a bit of cream for texture. In that case subsitute part of the milk for cream. You might need to experimet a little bit with the quantities before you get the perfect consistency.

]]> By: Mercedes http://www.notesfromspain.com/2006/05/11/cuisine-from-spain-podcast-no7-leche-merengada/comment-page-1/#comment-1561 Mercedes Tue, 30 May 2006 23:54:04 +0000 http://www.notesfromspain.com/399/#comment-1561 Could you expand on the ice cream recipie for Leche Merengada? Do you mean you prepare the same and cool and put into machine, or just use the ingreadients? Recipies creating detail please. Thank You. Could you expand on the ice cream recipie for Leche Merengada? Do you mean you prepare the same and cool and put into machine, or just use the ingreadients? Recipies creating detail please. Thank You.

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