Seijo ja Nakatta node, Oukyuu de Nonbiri Gohan wo Tsukuru Koto ni Shimashita - Vol. 6 Ch. 26
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it seems another scanlation team released ch.26 recently, and in their website, they've done to ch.44, but all behind paywall. Right now I'm still thinking whether I should keep going with the manga or not, but if there are people who really want to read my scanlation, of course I'll continue it 👍
Since many want for me to continue, I've decided to keep going with the scanlation of Seijo ja Nakatta node, Oukyuu de Nonbiri Gohan wo Tsukuru Koto ni Shimashita! Thank you for staying with my scanlation!
-Ivan
Since many want for me to continue, I've decided to keep going with the scanlation of Seijo ja Nakatta node, Oukyuu de Nonbiri Gohan wo Tsukuru Koto ni Shimashita! Thank you for staying with my scanlation!
-Ivan
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Dex-chan lover
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Pay wall... huh?
Idk when will they're be free so... Please continue!
Thanks for the chapter btw.
Damn, the demon king is really rizzing her up XD
Idk when will they're be free so... Please continue!
Thanks for the chapter btw.
Damn, the demon king is really rizzing her up XD
Fed-Kun's army
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If you can continue please do 🙏
Kinda heavy start to chapter, then chaos abounds as sweets appear!!
Thx for chapter
Kinda heavy start to chapter, then chaos abounds as sweets appear!!
Thx for chapter
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That's a fun dream.
I wouldn't call her a little kid. With the responsibilities and work load she has, she's an adult.
She looks nice in a dress, even a simple night gown.
So few isekais deal with survivor's guilt.
Dealing with stress the high-energy way. As expected for her.
Everyone's thinking about horns, so that's something.
Horned Lana is cute.
If you don't have a piping bag, just make one. All you need is to fold some cloth.
She's so popular, if she wanted a husband, she could just close her eyes and point. And hope she doesn't point at anyone already married.
The solution to their squabble is easy. If they don't listen to Rina, they don't get any. Doesn't get any simpler. She's pretty strong, though.
I wouldn't call her a little kid. With the responsibilities and work load she has, she's an adult.
She looks nice in a dress, even a simple night gown.
So few isekais deal with survivor's guilt.
Dealing with stress the high-energy way. As expected for her.
Everyone's thinking about horns, so that's something.
Horned Lana is cute.
If you don't have a piping bag, just make one. All you need is to fold some cloth.
She's so popular, if she wanted a husband, she could just close her eyes and point. And hope she doesn't point at anyone already married.
The solution to their squabble is easy. If they don't listen to Rina, they don't get any. Doesn't get any simpler. She's pretty strong, though.
Dex-chan lover
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Well it turned out they were making langue de chat so this isn't really a correction, but let me go off about meringue anyway:
When making meringue, you do not simply dump in sugar as-is, neither at the beginning or the end. If you do that at the beginning before whipping, it will interfere with the initial unfolding of proteins, and basically just won't foam. If you try to fold it in after whipping, the rough sugar crystals will pop the bubbles and make the foam collapse. It's can be more or less ok though if you're making a batter w/ flour, such as for these langue de chat or a souffle pancake, but ideally you want as many bubbles left as possible so it is still not a good idea to do this
With French meringue, sugar is added gradually, bit by bit while you are whipping
With Swiss meringue u very gently heat the sugar and egg whites, and then whip afterwards
And then there's Italian meringue, where you DO add the sugar after, but you add it as a sugar syrup. This way u won't have the sugar crystals popping the bubbles, as I mentioned earlier
Also, if even a tiny bit off egg yolk gets into the egg whites, none of it will foam. With some effort you can sometimes before starting to whip, very rarely, fish out the egg yolk, but more than likely you'll just have to throw out the entire thing. It's very hard to get it out once it is in. Imagine fishing out egg shell from egg whites, but worse.
And there you have it! Meringue 101
When making meringue, you do not simply dump in sugar as-is, neither at the beginning or the end. If you do that at the beginning before whipping, it will interfere with the initial unfolding of proteins, and basically just won't foam. If you try to fold it in after whipping, the rough sugar crystals will pop the bubbles and make the foam collapse. It's can be more or less ok though if you're making a batter w/ flour, such as for these langue de chat or a souffle pancake, but ideally you want as many bubbles left as possible so it is still not a good idea to do this
With French meringue, sugar is added gradually, bit by bit while you are whipping
With Swiss meringue u very gently heat the sugar and egg whites, and then whip afterwards
And then there's Italian meringue, where you DO add the sugar after, but you add it as a sugar syrup. This way u won't have the sugar crystals popping the bubbles, as I mentioned earlier
Also, if even a tiny bit off egg yolk gets into the egg whites, none of it will foam. With some effort you can sometimes before starting to whip, very rarely, fish out the egg yolk, but more than likely you'll just have to throw out the entire thing. It's very hard to get it out once it is in. Imagine fishing out egg shell from egg whites, but worse.
And there you have it! Meringue 101
Dex-chan lover
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I'm pretty sure that if Rina said that another country had a delicious ingredient (chocolate for example) then that country would be very quickly added to the empire.
Dex-chan lover
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I didn't really have any hope, but still, goodbye my dreams of an oneeshota romance.
Supporter
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Thanks for the translation. It is one of my favourite manga, so if you have some time and strength left, I would be more than glad to wait and read your translations ^^.
Dex-chan lover
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Please continue translating on Mangadex, if it's behind a paywall then it doesn't exist.
Dex-chan lover
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Please keep it up, you do such a good job after all. No quarter to sniping paywallers!
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is it just me or the
let's end the manga soon vibe kinda thick here?
Dex-chan lover
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for realll
I hope not cause the source material is so massive, the web novel of this work is at 600+ chapters and is still ongoing, reading google translated novel is fun and all but seeing illustrations is another treat of itself
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about the french meringue, if your making the meringue cookie do you just bake after piping them? also when do you start adding the sugar?Well it turned out they were making langue de chat so this isn't really a correction, but let me go off about meringue anyway:
When making meringue, you do not simply dump in sugar as-is, neither at the beginning or the end. If you do that at the beginning before whipping, it will interfere with the initial unfolding of proteins, and basically just won't foam. If you try to fold it in after whipping, the rough sugar crystals will pop the bubbles and make the foam collapse. It's can be more or less ok though if you're making a batter w/ flour, such as for these langue de chat or a souffle pancake, but ideally you want as many bubbles left as possible so it is still not a good idea to do this
With French meringue, sugar is added gradually, bit by bit while you are whipping
With Swiss meringue u very gently heat the sugar and egg whites, and then whip afterwards
And then there's Italian meringue, where you DO add the sugar after, but you add it as a sugar syrup. This way u won't have the sugar crystals popping the bubbles, as I mentioned earlier
Also, if even a tiny bit off egg yolk gets into the egg whites, none of it will foam. With some effort you can sometimes before starting to whip, very rarely, fish out the egg yolk, but more than likely you'll just have to throw out the entire thing. It's very hard to get it out once it is in. Imagine fishing out egg shell from egg whites, but worse.
And there you have it! Meringue 101
kinda interested in making them myself 0w0
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Yep! For smaller things like meringue cookies French style, you go about 100C or slightly lower (preheated) for about 1.5h, or up to 2h if you make them a bit bigger. You wanna cook them low and slow to drive out all the moisture without any browning.
As for when to add sugar, use this as reference: www.youtube.com/watch?v=IE442EjxeTQ
^ just pretend he's using a handheld mixer on like, medium, maybe medium high speed
Sugar content can vary depending on what you want, but anything from 1:1 sugar:egg white to 2:1 is fine. The more sugar you add, the more dense it will be. You should use caster sugar, which is very fine grain but not to the point of being a powder like confectioners sugar. If u don't have caster sugar you can actually put more coarse grain sugar into a blender and run it for a while. Just don't make it into powder
French style meringues gotta be eaten the same day btw, since they'll absorb moisture and get ruined if you let them sit for too long
Anyway it's pretty forgiving actually so don't worry too much about the details and give it a try!
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