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Food, Cooking, and Restaurants
Reply to " Here are some things about beginning cooks and non-cooks"
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[quote=Anonymous]To beat egg whites just make sure everything - bowl, beaters - are absolutely clean. Do not get any of the yolk in the white. Any impurity makes it hard for them to get fluffy. The objective is to basically fill the whites with air. I beat cream when it's cold and the whites of room temperature eggs. You have to look up an online demo and see folding to get it right. I had a tough time with that too. It's basically making eights in your bowl and not collapsing the air out of beaten egg whites or cream. I love cooking and baking but will not teach my daughters as I think it's something any motivated adult can learn with practice. I prefer that they spend their time on their passions, not mine.[/quote]
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