Some prefer side-to-side strokes, others use circular stirring, and others like the looping action of beating that takes the whisk up and out of the bowl. That got us wondering: Is any one of these motions more effective than the others? We timed how long the dressing stayed emulsified and how long it took us to whip cream and egg whites to stiff peaks.
Facebook Like Of all the types of recipes out there, baking recipes can be the most cryptic. Or perhaps, "Have ready one chicken en crapaudine For better or for worse, these days, you have to clearly enunciate through the abbreviated format of the recipe.
Otherwise, your recipes risk being dismissed outright by the harried, simplicity-seeking cooks of today. However, baking recipes still use an erudite shorthand that some new bakers find intimidating.
How do you temper chocolate? How do you cream butter and sugar? What the heck are stiff peaks? As a baker, I find these phrases reassuring. An age-old collection of jargon that tells me exactly what to do. But to many, these instructions are enigmatic and need decoding before they can be useful or helpful.
A long time ago, I posted instructions on separating eggs whites and yolks. You'll want to reference that before beginning the next exercise: Some pound cake recipes call for you to do this in order to make them lighter.
Before you whip egg whites, wash your mixing bowl with warm, soapy water. You want to be sure that there are no oil or grease particles in your bowl.
Even if you haven't used your mixing bowl recently, I recommend washing it. In the kitchen, grease tends to build up almost everywhere, as I recently found out while washing our windowsills.
Dry the bowl thoroughly. Do the same for your whisk. Place your egg whites along with the amount of cream of tartar specified in the recipe in the mixing bowl. Cream of tartar is a byproduct of wine making that is often used when whipping egg whites to stabilize the egg foam and increase the volume of the whites.
I like to whip my egg whites on medium speed I use a KitchenAid stand mixer.If the oven is too cold, a low-volume cake will result because the sugar will absorb liquid from the egg whites, turn syrupy, weep out of the batter, and disrupt the air cells.
An oven that is too hot will set the cake's exterior before the cake has had a chance to fully expand and bake through, resulting in a low-volume, dense cake. Well, the leavening power of whipped egg whites comes from STEAM.
I see a lot of people commenting that leavening comes from the air pockets, but it actually comes from the water in the egg whites (and the rest of the batter) releasing as steam, and then filling and stretching those air pockets.
Separate the egg whites, and put the egg yolks in a covered container in the refrigerator. Place the egg whites in the clean, dry bowl of a standing mixer, fitted with a whisk attachment.
Carefully fold the cheese sauce and egg yolk mixture into the whipped egg whites. Work in small batches and fold no more than 1/3 of the cheese sauce in at a time to avoid over deflating the whites. Some volume will be lost, but the end product should be a light yellow, airy, velvety mixture.
Again came the esoteric whipping of egg whites, the folding of this mixture into that. Into the oven went the batter, and out emerged loveliness. Pure, unadulterated loveliness. Egg whites form foams greater in volume than yolks due to the unique proteins found in the white. In fact, even though the term foam technically refers to any system where there are entrapped air bubbles, in the food industry, when discussing egg products, the term tends to be exclusive to egg white foams.