Loading ...
Loading ...
Loading ...
- 12 -
@mykoios [email protected]
Using a gentle up-and-down motion is the best way to blend and
incorporate ingredients uniformly.
Liquid should not come closer than 1-inch of where the shaft
aaches to the main body.
FOR WHISK ATTACHMENT
Do not immerse whisk aachment gear in water or any other
liquid.
Use the whisk aachment for beating heavy cream or egg whites.
When beating egg whites use a very clean metal or glass bowl,
never plastic. Plastic can contain hidden oils and fats that can ruin
the delicate egg white foam. To help stabilize the egg whites, add
1/8 teaspoon of cream of tartar per egg white prior to beating
them. (If using a copper bowl omit the cream of tartar. Beat the
egg whites until desired peaks form.
It may also be used for any task that you would normally whisk by
hand, like crepe baers or eggs for omelets.
Beating the egg whites too long causes them to dry out and
become less stable.
When adding sugar to beaten egg whites, add it slowly when soft
peaks just begin to form and then continue beating to form
desired peaks.
When beating heavy cream, if possible and time allows, use a
chilled bowl and chill the whisk aachment. The best shaped bowl
for whipping cream is one that is deep with a rounded boom to
minimize any splaer.
The cream should come out of the refrigerator just before
whipping. Whipped cream may be used at either soft or firm
peaks depending on preference. It may be flavored as desired.
For best results, whip cream just before using.
Loading ...
Loading ...
Loading ...