Protein whips are used for preparation of various confectionery – biscuits, souffle, meringues and, of course, meringue. The quality of a product depends on quality of foam. Many ask a question how to beat whites it is correct, and it is right approach to business, without knowing some subtleties, it is possible to spend time and products in vain.
The first that needs to be made, it in the most thorough way to separate the yolks from the whites. If is present at a product though a drop of the last, then you are in advance doomed to failure.
How to separate the whites from the yolks
Our grandmothers separated the whites from the yolks just accurately having broken a shell a knife or against edge of a bowl, then poured out all contents in a flat plate and hands took a yolk.
Our contemporaries modernized this process, is considerable it having facilitated: the yolk can easily be taken by means of a small plastic small bottle, having only brought it to a yolk and having a little squeezed. Then the yolk is sucked in and also easily transferred to other ware.
If near at hand there was no plastic bottle, then it is possible to separate a yolk from protein in other simple way. Since both ends of a shell egg small openings through which protein is blown are made. The yolk will remain in a shell.
It is possible to separate a yolk from protein just having divided a shell into 2 halves and pouring contents over a bowl there and back. At the same time protein will flow down in ware, and the yolk will remain in a shell.
How to beat whites
It was a few years ago recommended to beat the cooled whites, but recently the opinion of culinary specialists about it changed. Now, before beginning the procedure, it is recommended to take eggs several hours at the room temperature. But and indeed, the structure of the cooled egg more dense, and it is more difficult to oxygenate.
It is the best of all to beat whites, without using the mixer. The nimbus or a fork have to be your assistants in this case. If after all you incline towards the mixer, then choose as low-speed, with nozzles from the crossing frames. The cocktail blender categorically won't approach.
Important, of what material the ware in which you will beat whites will be made. Will be suitable for these purposes ceramic, glass, enameled (without chips), ideally – copper. And under no circumstances – aluminum and plastic.
And, perhaps, the most important – ware has to be ideally clean and dry. Fat in any, even the most insignificant quantity, will nullify all work.
Begin to beat whites it is necessary at a small speed, then gradually increasing it. At impatient culinary specialists of a squirrel will become liquid weight and won't be shaken up any more.
The freshness of eggs plays not the last role. Old eggs will be badly shaken up. Anyway in the course of beating the pinch of salt or several drops of a lemon is added to the whites, but even it can not save the situation.
In the course of beating all proteinaceous weight has to participate. It is necessary to take proteins a nimbus or a fork to the bottom, otherwise at the bottom of ware they will remain liquid.
When beating, strong foam has to turn out. If it is shaken up insufficiently well, that is didn't increase by 4-5 times then formed bubbles turn out large and burst, as a result pastries fall down.
The moment of addition of sugar is very important. It is impossible to pour it all at once. Only little by little (on a quarter of a teaspoon) and in the course of beating. By this moment foam has to be rather air.
For meringues or meringue it is better to replace sugar with icing sugar. It is important to observe proportions – on a glass of sugar 4 proteins undertake. At a lack of sugar of a meringue will turn out viscous, at surplus – fragile and luscious.
For meringue or meringues whites are beaten very abruptly, with addition of a pinch of salt and several drops of lemon juice. The tip of foam has to remain when pulling in a vertical state. It is called to shake up to peaks. If addition of sugar is required, then it is necessary to beat whites to fluffy foam, and only then to enter sugar. Beating process at the same time continues before finishing it to uniformity and gloss.