Tuesday, November 17, 2009

whipping cream verus whiping eggwhites!



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for the tiramisu...you have the beat the egg whites. till fluffy.....now remember....here is the rule
egg whites..... room temp
whipped cream....cold
i used to always confuse this......
so...if your receipt calls for whipped egg whites....you must plan a little in advance...so that those whites will be room temp!
also i know you guys are all poor uni students and might not have all the equipment...so you might not have a beater....you could but a really cheapy hand(yes by hand).mixer..or you guys...in olden days ..the chefs beat egg whites by HAND.....wow think of the muscles those guys had!!
tryed it once ....took at LEAST 15 min....i was crying at the end......
ssoooooooo anyquestions about the tiramisu rceipt

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