Copper cookware bowls are rumoured, if used properly, to produce the highest, and most fluffy, whipped egg whites the world over. In fact, the type of cookware bowl that you use does indeed make a huge difference to the results of your whipping frenzy. Less known is the fact that different copper cookware vendors put out different quality bowls. Even lesser known, however, is that it's not just the bowl, but how you whip it, what you are whipping, and just what you whip it with, that produces that amazing result we all yearn for: that mountainous, super fluffy white mass of egg whites that looks like delicate floating clouds all stuffed together in your little whipping bowl.
To get the highest quality results, you will need the following:
1. Recipe ingredients
2. A quality whipping tool
3. A quality copper cookware container, like a copper bakeware bowl, from a reputable company
4. Whipping technique
That's a lot of things just for whipping egg whites (or whatever it is you are whipping). But each one is essential to get the best possible result.
Obviously, if you have cheap ingredients to begin with, you're not going to be producing the best result. You will need fresh eggs or egg whites, that are have been removed from the fridge and allowed to settle to room temperature.
For your whipping tool, you just need to be sure you have the right tool for the job. Obviously you'll likely choose a whisk, but note that there are different whisks for whipping different things. Get a balloon whisk if it's just pure egg whites.
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