This gets tricky, because Pavlova is a recipe… which can be customized to some degree. But here goes…
Pavlova is made by beating egg whites (and sometimes salt) to a very stiff consistency before folding in caster (AKA very fine, berry…) sugar, white/distilled vinegar or another acid (e.g. cream of tartar or lemon juice), cornflour, and sometimes vanilla essence, and slow-baking the mixture, similar to meringue. So said Wikipedia anyway…
On that note, Pavlova doesn’t appear to have much if any vitamin K in it. But it depends on what you serve on top of the Pavlova… I’ve covered the vitamin K content of various dairy cream in the past. You’ll have to investigate for yourself what the vitamin K content of the fruit that was served with or on it.
We love a great big labor-intensive all-day cooking project as much as the next crew of food writers, but that doesn’t mean we’re above cutting corners—especially when those corners save time and effort without compromising deliciousness. And yes, sometimes we even buy pre-made tomato sauce. From last-minute meals to do-this-all-the-time hacks, here are our go-to cooking cheats. May they serve you well.
I have to make some hummingbird food, and it takes a while for 6 cups of water to come to a boil…
Someone should run a test comparing the time and energy consumed for various techniques.
Do as above, microwaving half until 200 degree F, and placing half on the stove top for heating, then combining and cook.
Microwave all the water to say 200 degrees F and then place the water and pasta on the stove top to complete the cooking.
Heat the water in two pans on the stove top and then combine and cook to completion.
Which leads to another question; what is the comparison on electricity use? Am I spending more money to microwave half my water than if I had heated it all on the stove? Consider that electricity use will be different depending on the cooktop. Microwaving the entire thing is the most energy efficient solution, short of an electric kettle. If you have an induction stove, it will be close. (note that this doesn’t account for the fossil fuel -> electricity conversion or the variance in fuel costs).
Egg proteins change when you heat them, beat them, or mix them with other ingredients. Understanding these changes can help you grasp the many roles that eggs can play in the cooking process. Proteins are made of long chains of amino acids; in an egg white these are globular proteins which means that the long protein molecule is twisted, folded and curled up into a spherical shape. To keep the protein in that shape there is a variety of weak chemical bonds which keep the protein curled up tight as it drifts placidly in the water that surrounds it.