Cooking Hints and Tips   

Whipping

Egg Whites Egg whites beat up fluffier when they are not too cold. They should be at room temperature (about 75°F) for best results. Cream of tartar can help stabilize beaten whites. As a rule of thumb, add 1/8 teaspoon per white. To tell if sugar is dissolved in meringue, rub a small dollop of the meringue between thumb and forefinger. If it is grainy, the sugar hasn’t yet dissolved. If you beat egg whites at medium speed in your Kitchenaid mixer instead of a higher speed the meringue will rise higher when baked, such as in a soufflé. Don't beat egg whites in a plastic or aluminum bowl. Plastic may leach fat into the whites and aluminum will turn the whites gray. A copper bowl helps add volume and stability but is not necessary. Whipped Cream For no-wilt whipped cream, sprinkle 1/2 teaspoon unflavored gelatin into 1 tablespoon cold water and stir over low heat to dissolve. Let cool. Then add to 1 cup heavy cream in a chilled bowl and whip until stiff. To ensure whipped cream stays whipped and fluffy longer, dissolve 1 teaspoon of unflavored gelatin in 1/4 cup hot milk and beat it into a cup of already whipped cream. It is a good practice to whip heavy cream over ice and water, and it is especially desirable in the warm summer months when cream can curdle so easily. If heavy cream won't whip, chill the cream, bowl and beaters well. Or set bowl in a bowl of ice while you whip. If the cream still doesn't stiffen, gradually whip in 3-4 drops of lemon juice. When whipping cream, colder is better. Keep cream in fridge until the last minute, and chill the bowl and beaters. Whipping Cream fluffs up to twice its size, so whip it in a big bowl. To avoid overbeating, whip whipping cream until soft peaks form. When beating cream use the right stuff - Real Whipping Cream! Miscellaneous When you whip cream or egg whites for a recipe you are adding air and increasing the volume of the ingredients. This will produce a lighter, fluffier product when cooked. To make whipped butter, beat a softened stick of butter in a food processor for several minutes until fluffy, then cover and refrigerate until ready to use.

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