Whipped proteins are an ingredient of most appetizing desserts, with the ingredient being fundamental, determining the quality of the whole end product.
If you are a young housewife who asks herself the question: "How to whip the proteins into foam?" Then the advice from this article will certainly help you become a master in this matter.
How fast and right to whip the proteins?
Before whipping the proteins to the desired white peaks, they must be separated from the yolks. This is done elementary, either by passing through a funnel or special "picks" for yolks, or by throwing the yolk of their one half of the broken egg into another (the protein will freely flow out of the egg shell).
Before separating the protein, pay attention to its temperature: they are better whipped, if the temperature of the egg is equal to room temperature. To achieve this, you can either bring eggs from the refrigerator beforehand, or lower them into a warm (but not hot!) Water.
An important question is also about where to whip the squirrels. For the process of whipping eggs dishes with a round bottom, deep, but of small size, are excellent. The material from which it is made is also important - a copper bowl will give white and soft peaks, thanks to the high reactivity of copper with proteins, not only egg. If you use plastic or glassware, add citric acid or vinegar that will acidify the proteins by analogy with copper, but do not use aluminum utensils - it gives the products a greenish or grayish tint and, in addition, is harmful to health.
Can I whip the proteins with a blender or a mixer?
Yes, whipping the squirrels with a blender will certainly be more convenient than doing it manually. With the help of kitchen helpers, whiskers are whipped, starting from the minimum speed and gradually adding turns.
How to beat the whites without a mixer and blender?
Of course, with the help of a whisk, the principle of operation is similar to blender: we start from a minimum, gradually adding speed. The main thing in this business will stop in time - once the white peaks are reached, the whipping should be stopped, otherwise the proteins will again go to the original slimy consistency and it will be impossible to return them to fluffiness. Well-beaten proteins have large thick-walled vesicles that burst only with stirring.
And, finally, the main thing - whisk the squirrels before direct use so that they do not stand waiting for their turn, and, accordingly, do not settle.