It would seem, there is nothing more simply, than to beat egg whites. But how to be in this case if near at hand there was no mixer or the blender? If to approach this process it is attentive, understanding all subtleties of beating of proteins, you can't prepare magnificent white foam manually by means of usual forks or a nimbus.
It is required to you
- - glass or copper ware;
- - towel;
- - eggs;
- - nimbus or fork;
- - salt.
Instruction
1. So, before starting beating of vitelluses, it is necessary to exercise in the choice and preparation of ware judgment. Don't use for this purpose ware from aluminum or plastic at all. The ideal option – copper capacity if that in the house isn't available, will be suitable for beating of proteins glass or metal ware. The main thing that it wasn't not narrow and convenient in use.
2. Ware was chosen, now it needs to be prepared carefully before beginning process of beating of vitelluses. It has to be absolutely dry and clean (but, not damp and especially fat), for this purpose wash up carefully capacity and drench with boiled water, dry up by means of a towel. After this procedure the ware will be completely ready to use.
3. Many of you think that for beating it is necessary to take exclusively cold proteins, but it not absolutely so. Cold egg has a fine texture therefore when beating it is badly saturated with oxygen and becomes not such magnificent as it would be desirable. Therefore it is recommended to use proteins of room temperature, they are easily saturated with oxygen, hold a form and don't spread at pastries.
4. Before separating the whites from the yolks, carefully wash up eggs under flowing water with laundry soap and dry a towel. Even the slightest drop of water shouldn't get to protein, it will lead to failure during beating (the yolk shouldn't be present at the separated protein too).
5. Take a nimbus with thin rods or a fork and begin to beat whites from small speed, increasing gradually turns. If you begin to shake up quickly at once, can happen so that they won't be shaken up and will remain liquid at all. When beating always move clockwise, reaching the tool the bottom of ware.
6. Process of beating takes place in several stages, on the first proteins turn into white fluffy foam. The second stage: the consistence becomes much more dense, but doesn't hold a form yet and falls down from a nimbus, at this stage it is necessary to enter sugar. The third stage: beating approaches end, proteins become brilliant, dense and well hold a form. A small secret which will accelerate process: at the very beginning of beating add a small pinch of salt to proteins.