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Article: How to whip egg whites into peak performance.(TASTE)
- Article from:
- Star Tribune (Minneapolis, MN)
- Article date:
- June 1, 1997
- Author:
CopyrightCOPYRIGHT 1997 Star Tribune Co. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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It has been several years since we've talked about one of the most basic items of cookery: eggs - specifically egg whites. There are a lot of little things that even a beginning cook should know about egg whites, and some of them are not obvious.
Egg whites, when beaten, mound up into an airy foam that has about double their original volume. This property is the reason for their use in meringues, mousses, souffles and some kinds of cake - the bubbles make the dishes light and airy.
But if even a little bit of fat gets into egg whites, they won't mound up well. Since egg yolk is high in fat (egg white is fat-free), it's important to keep even small ...