Cuisinart Smart Stick CSB-87C Instruction And Recipe Booklet page 7

12. Using a gentle up-and-down motion is the best way to blend and
incorporate ingredients uniformly.
13. To whip air into a mixture, always hold the blade just under
the surface.
14. To purée a soup, use the hand blender to blend the soup solids
to the desired consistency using a gentle up-and-down motion
right in the saucepan or pot. You can quickly change chunky
ingredients and stock into thick and creamy soup.
15. The hand blender is the ideal tool for frothing milk for cappuccino
or lattes.
16. Use the hand blender to make smooth gravies and pan sauces.
WHISKING TIPS AND HINTS
Use the whisk attachment for beating heavy cream or egg whites.
It may also be used for anything that you would normally whisk by
hand, like crêpe batters or eggs for omelets.
BEATING 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⁄ teaspoon (0.5 ml) of cream of tartar per egg white prior to
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beating them. (If using a copper bowl, omit the cream of tartar.) Beat
the egg whites, starting on Low and gradually raising to High, just until
soft peaks form firmly enough not to droop over. Beating the egg
whites longer will cause them to dry out and become even less stable.
When adding sugar to beaten egg whites, start adding it slowly just as
soft peaks begin to form. Continue beating until peaks are firm
enough not to droop.
BEATING HEAVY CREAM
When beating heavy cream, if possible and time allows, use a chilled
bowl and chill the whisk attachment. The best shaped bowl for
whipping cream is one that is deep with a rounded bottom. 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, start
whipping on Low and gradually raise to High. Whip cream just
before using.
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