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250107_Hand Mixer manual artwork.qxp
• Choose a bowl larger than you
think you need: ingredients need
space to move. The bowl should
be deep, not wide and shallow, to
allow the whisk to get right into
the mixture to incorporate air
• Gently 'stir' the mix with the
whisk or beaters running, reaching
into all parts of the bowl.
Ingredients are whisked, beaten or
creamed to incorporate air. By
tipping the bowl at a safe angle,
even more air can get into the
mixture, resulting in light mixtures
and increased volume
• W W h h i i s s k k i i n n g g e e g g g g w w h h i i t t e e s s
Whisked egg whites provide the
base for soufflés and all types of
meringues. A little knowledge can
make the difference between
success and failure:
25/01/2007
15:32
Page 12
THE SECRETS OF SUCCESS
WHISKING AND BEATING
A speck of grease will stop white
from whipping, so the mixing
bowl must be spotless. Rub with a
cut lemon if you have any doubts
Some recipes call for a little lemon
juice, vinegar or a pinch of salt.
These can help the whites to
incorporate plenty of air. Use the
balloon whisk. Start slowly and
only use a faster speed when the
mixture starts to turn white
• The following terms often appear,
relating to whisking egg whites:
S S o o f f t t p p e e a a k k : : H H o o w w t t o o t t e e l l l l
Stop whisking, pick up some egg
white on the end of the whisk and
hold it vertically. Wave the whisk.
The peak should wobble and fall
over gently, like the tip of a cat's
tail. The mixture should be shiny
12
S S t t i i f f f f p p e e a a k k : : H H o o w w t t o o t t e e l l l l
Repeat the previous test. The little
peak should not move. If you tip
the bowl upside down, the
contents should remain stationary.
The mixture should be shiny and
just soft enough to spoon
O O v v e e r r b b e e a a t t e e n n : : H H o o w w t t o o t t e e l l l l
This can occur within a split
second after the stiff peak stage.
You will see a solid mass, which is
unredeemable. The whites have
lost the gloss & look unappetising
and a spoon cuts through the
mixture like a knife. If you're not
confident about when to stop, use
the balloon whisk in your hand
from the soft peak stage, once the
hard work has been done. Only a
few more "whisks" are needed for
perfect stiff peaks
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