rockrib

Maybe it's the "very slowly" that I'm screwing up. I want the eggs to be, you know, not poison. So get that heat in there while it's hot. But if there's no HUGE difference between the two, I'm not going to sweat it. Back to question two, do you think Cook's Illustrated is the final word, or are they just overthinking things? Edit: as for what happens when I make Italian, well,it turns into this cottage cheese/water catastrophe that just won't come back together.

Two questions, if I may. I started baking a year ago and have gotten pretty not bad. I make really good Swiss meringue buttercream but every time I make IMBC I screw it up and it goes down the drain. So, is the difference between the two worth wasting all these eggs until I get it? Second, what are your thoughts on Cook's Illustrated?