Secrets of cooking are not in the hidden and encrypted parchments ingredients. Most often it is the knowledge of chemical and physical processes of interaction between substances and the conditions under which these processes occur.
I often comment that the proteins are not shaken up, what to do. I want to share known to me the rules to avoid food spoilage in your kitchen for further experiments.
If the rules are executedAnd the proteins are not whipped - all about eggs.
Ingredients for meringue
(One to two)
1 weight egg white
2 weight sugar
How to Beat the whites
Whipped with sugar proteins called meringue. She is Swiss, French and Italian. Take for example the French.
At the heart of any meringues are egg whites and sugar. The most common ratio of 1 to 2.
If the average egg weighs 30 grams protein, the sugar you need to '60
The less sugar from this proportion, the lower the density of the meringue.
Eggs should be fresh, but not out of the chicken.
The best protein for whipping the egg, which is 3-5 days.
During this time, the protein becomes more concentrated.
Egg whisk or can be room temperature, or cold.
Proteins room temperature whipped much easier and provide a more lush lather.
Everything should be at room temperature:
· tableware
· beaters
· proteins
Meringue proteins obtained from cold denser stable.
But then everything should be cool:
· Cold dishes
· Cold beaters
· The cold proteins
Proteins can freeze. They do not lose their properties.
Blender for whipping proteins are not suitable.
Dishes for protein must be clean, dry fat-free, as well as the mixer beaters.
It is possible to use a metal, glass, enamel ware, do not need aluminum and plastic.
If you always perceive failure when whipping, then take a slice of lemon and rub the inside of the dishes.
This additional degreasing.
If the Department of proteins in the yolk gets all proteins can be damaged.
Sugar preferably powdered sugar, but it should not be a large crystal, he should have time to dissolve into the protein. In case of doubt Peremel sugar in a coffee grinder.
Before you start whisking, add a small pinch of salt.
The mixer is first better to include at low speeds.
When a foam to maximize and beat sugar until fluffy foam good.
If you have a planetary mixer, you can not fool my head and did not read.
He vzobet you anything.
Before the advent of such a foam, is usually enough two or three minutes. Now you can drizzle add sugar and beat until the state that you want.
There are two stages of "soft spikes" and "stiff peaks."
The first option is typically dough mousse.
Second - for protein creams and meringues.
Meringue can be painted. It is better to use gel colors.
Drying is necessary at a temperature not higher than 100 degrees.
If there is a convection mode - turn.
I put a 100-degree turn on the convection and sandwiched between the oven door and the wall of a thin spatula.
It does not accumulate moisture and dries quickly meringue.
Here is a French meringue, simply put the whipped egg whites and sugar.
But it is tasty and is used in many desserts.
preparation details, see the video.
Bon Appetit.