Handleiding Cuisinart SM-35 Series (pagina 8 van 22) (Engels, Spaans)

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do in drier, cooler weather.

• Place the room temperature egg whites in

the clean, dry mixing bowl. Attach the clean,

dry chef’s whisk. Start whipping the egg

whites on Speed 1 and gradually increase to

Speed 6 until foamy, and then gradually in-

crease to Speed 12. If egg whites are beaten

too rapidly in the beginning, their structure

will not be as stable and strong, and they will

not reach the volume that they should when

completely beaten. Over-beaten egg whites

will also separate or deate in a meringue

topping.

• Timing when adding sugar to egg whites is

important. Add sugar slowly and gradually

to the whipped egg whites once they start

to achieve soft peaks. Always add sugar in

a slow, steady stream along the side of bowl

while egg whites are being whipped – do not

add sugar directly to the center of the bowl

on top of beaten egg whites; doing this may

cause them to deate.

• When whipping egg whites, they will at

rst appear foamy or frothy. Then they will

become stiffer and start to hold their shape.

Next, soft peaks will form – this is when

the tips of the peaks fall when the whisk

is lifted up – soft peaks are often required

for mousses or soufés. The next stage

is medium to stiff peaks. This is used for

recipes such as meringues – the peaks will

hold their shape, mostly drooping a bit at the

tips. These perfectly hold their shape and

are used for decorating. The nal stage is

stiff and dry. The whites will not be uniformly

white, but will appear speckled and they will

no longer be shiny in appearance.

• Beaten egg whites should be used imme-

diately after beating them. If they wait for

longer than 5 minutes, they will begin to

deate and lose volume and structure. Egg

whites beaten with sugar or cream of tartar

are more stable and will last a little longer.

SANITIZING EGG WHITES

Take care when adding raw egg whites to

recipes that are not cooked or baked as there

is a chance they may carry harmful bacteria.

If you have a recipe that calls for raw egg

whites, you may wish to use powdered egg

whites or “sanitize” the egg whites by doing

the following:

• Put the egg whites, 2 tablespoons of

the granulated sugar from your recipe, 2

tablespoons water, and a pinch of cream

of tartar into the Cuisinart® mixing bowl

and stir until smooth.

• Put over a pan of simmering water and

stir constantly with a spotlessly clean

rubber spatula until the mixture registers

160°F on an instant-read thermometer

– start checking the temperature after

about a minute of stirring.

• When the egg white mixture registers

160°F, dry off the bottom of the bowl and

place it on the Cuisinart® stand mixer.

Insert the chef’s whisk. Continue as

directed in your recipe.

WHIPPING CREAM

The difference between heavy cream and

whipping cream is the butterfat content. The

higher the butterfat content, the more stable

the whipped cream. Heavy cream has a higher

butterfat content than whipping cream does.

Creams that are not ultra-pasteurized are best

for whipping.

To make whipped cream:

• Start with well-chilled cream, mixing bowl

and chef’s whisk (place bowl and whisk in

freezer for at least 15 minutes before making

whipped cream). The room should not be

too hot.

• Whip cream on low speeds until small

bubbles form – this will take about 30 sec-

onds. Gradually increase to Speed 12 and

continue beating until desired doneness,

being careful not to over-whip. It takes just

seconds for cream to go from smooth and

creamy whipped cream to whipped cream

with grainy bits of butter forming.

• If you are making a sweetened, avored

whipped cream, begin to slowly add the

sugar and avorings as the cream becomes

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