Cuisinart SM-50BC Owner Manual - Page 9
Egg Whites, Sanitizing Egg Whites, Whipping Cream
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frosting easier than a knife or regular spatula. the tips of the peaks fall when the whisk is EGG WHITES lifted up - soft peaks are often required for mousses or soufflés. The next stage is me- • Egg whites at room temperature are best for dium to stiff peaks. This is used for recipes whipping. Bring to room temperature safely such as meringues - the whites will appear by placing uncracked eggs in a bowl of dry, the peaks will hold their shape and the warm water for 10 to 15 minutes. whites will be shiny. The final stage is stiff • Add a small amount of acid such as cream of tartar, lemon juice or vinegar when whipping egg whites to stabilize them and allow and dry. The whites will not be uniformly white, but will appear speckled and they will no longer be shiny in appearance. them to reach their optimum volume and • B eaten egg whites should be used imme- stiffness. Use 1⁄8 teaspoon cream of tartar per diately after beating them. If they wait for large egg white - or 1 teaspoon cream of longer than 5 minutes, they will begin to tartar per cup of egg whites (8 to 10 large). deflate and lose volume and structure. Egg • The time required to whip egg whites will vary with the temperature of the egg whites, whites beaten with sugar or cream of tartar are more stable and will last a little longer. age of egg whites, and temperature/humid- ity of the kitchen. Keep a close watch while SANITIZING EGG WHITES whipping egg whites. Take care when adding raw egg whites to • In humid or damp weather, you may not get recipes that are not cooked or baked as there the volume of whipped egg whites that you is a chance they may carry harmful bacteria. do in drier, warmer weather. If you have a recipe that calls for raw egg • Place the room temperature egg whites in whites, you may wish to use powdered egg the clean, dry mixing bowl. Attach the clean, whites or "sanitize" the egg whites by doing dry chef's whisk. Start whipping the egg the following: whites on Speed 1 and gradually increase to • Put the egg whites, 2 tablespoons of Speed 6 until foamy, and then gradually in- the granulated sugar from your recipe, 2 crease to Speed 12. If egg whites are beaten tablespoons water, and a pinch of cream too rapidly in the beginning, their structure of tartar into the Cuisinart® mixing bowl will not be as stable and strong, and they will and stir until smooth. not reach the volume that they should when completely beaten. Over-beaten egg whites will also separate or deflate in a meringue topping. • Put over a pan of simmering water and stir constantly with a spotlessly clean rubber spatula until the mixture registers 160°F on an instant-read thermometer • Timing when adding sugar to egg whites is - start checking the temperature after important. Add sugar slowly and gradually about a minute of stirring. to the whipped egg whites once they start to foam. Always add sugar in a slow, steady stream along side of bowl while egg whites are being whipped - do not add sugar directly to the center of the bowl on top of beaten egg whites; doing this may cause them to deflate. • When the egg white mixture registers 160°F, dry off the bottom of the bowl and place it on the Cuisinart® stand mixer. Insert the chef's whisk. Continue as directed in your recipe. WHIPPING CREAM • When whipping egg whites, they will at first appear foamy or frothy. Then they will become stiffer and start to hold their shape. Next, soft peaks will form - this is when The difference between heavy cream and whipping cream is the butterfat content. The higher the butterfat content, the more stable the whipped cream. Heavy cream has a higher butterfat content than whipping cream does. 9