instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
My attempts at Meringue-making are driving me a tiny but crazy...No matter what I do, at first, they are still wet on the inside, and if I leave them standing longer to dry out, they get a chewy/gummy-like consistency when bitten into (this is really the best way I can explain it).I am currently working with 50-60 grams of granulated sugar per eggwhite (depending on what size of egg I have), a slightly heaped teaspoon (not the measuring-kind, just a regular, european teaspoon) of cornstarch per eggwhite.I add a pinch of salt to my eggwhites before whipping them up, then slowly add the sugar. Temperature-variation of the eggwhites did not seem to do much about the chewiness-Problem.I have tried drying between 70 and 100 decrees Celsius (most recipes seem to call for 80).How do I get them to dry all the way through without burning them? I SUSPECT the fact that I seem unable to get them all dried out is the actual problem!EDIT: For size: I usually strongly heap a teaspoon (mostly because the whole issue with a piping bag seems futile to me if the texture does strange things anyway...). They are not overly large, I'd say, and I even have the chewyness-issue when I make very very flat ones.
answer:
How to prevent Meringue from turning chewy/gummy-like?


question:
Every chocolate-based recipe I've seen either requires tempered chocolate or can use either tempered or untempered chocolate. Are there any recipes or techniques that specifically require untempered chocolate?EDIT: I think the question might be a little unclear. To clarify, I have a block of tempered chocolate; I use this to make cordials (must be tempered) and ganache (doesn't matter). Are there any uses for it where I'd have to untemper the chocolate first?
answer:
Are there any situations where untempered chocolate is better than tempered?


question:
I am using a quick prep of ribs on a UV grill (that doesn't really hold a temp under 300'F; qed, no long slow cooking). I saw one other answer here where the ribs are wrapped in foil and quasi-braised in apple/pineapple juice.Basically it goes like this: (1) trim, apply rub, and grill at 300'F indirect heat 30 mins, (2) wrap in foil with apple juice for 30 mins (which is supposed to quasi-braise the meat), (3) finish grilling apply bbq sauce.Unfortunately I don't have apple or pineapple juice. On the other hand, I do have vanilla Coke, Pepsi, Dr. Pepper, iced tea, Sierra Mist, margarita mix, sweet and sour mix, and watery domestic beer.From the list above, can I make any substitutions? For further consideration, I will be applying a chipotle rub and bourbon BBQ sauce.
answer:

What can I use to substitute apple juice in a preparation of ribs?