The advice to keep your whites clean and free of yolk or other fat is based on a truth: Fat can interfere with the beating of egg whites into a stable foam, and it does have the potential to completely ruin the batch. But it is not true that a trace or speck of fat is guaranteed to prevent whites from foaming up properly. Based on these tests, a speck of yolk in a batch of egg whites is no reason to send them down the drain, as they will likely whip up just fine, albeit a little more slowly than totally clean ones.
And trace amounts of fat, such as in a not-perfectly-clean bowl or on the whisk itself, do not present much of a risk at all. Given how quickly egg whites can be beaten into soft or stiff peaks, it seems worth at least trying out the tainted whites before giving up on them.
Do you want yolk or fat in your whites? But if you do get a tiny bit in? There's a good chance they'll turn out okay. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content.
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Apply market research to generate audience insights. Once you start a making whipped egg whites, continue it straight through and finish it off. Do not stop halfway to take a break. The meringue is done when it is not runny and when you can hold a spoonful of it upside down and none of it drops off.
Also when you swirl a spoon through it and the swirls hold their shape indefinitely. Make the meringue first — then prepare the filling such as pie filling. Place meringue on the piping-hot filling to begin cooking the bottom of the meringue.
The residual heat carried by the filling cooks the base of the meringue ever so slightly, making it less prone to leaking or shrinking. Make sure the meringue completely covers the hot filling right up to the edge of the crust.
This helps the bottom of the meringue cook and stick to the filling so it will not slide off the when it is cut. Use a small spoon or spatula to make high peaks and decorative swirls in the meringue before baking. Meringues will become more done if you bake them at a l ower temperature for a longer time. Bake the meringue at degrees F. Remember a hot filling is important. This is the type of cooking and meat thermometer that I prefer and use in my cooking.
I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To cut you perfect baked egg white meringue into serving pieces, use a knife dipped in cold water. There is no simple solution to this problem of storing a meringue-topped pie. This type of pie is best served the day it is made.
Remember, meringue pies only last a day or two, and then the meringue starts breaking down. If you place any cooked meringue in the refrigerator no matter how long you baked it , it will bead and weep. Prepared meringue pies should be stored under an inverted bowl at room temperature. However, custard and cream meringue-topped pies especially when using eggs in the filling al way s have to be kept refrigerated because the filling is perishable. Any pie containing pumpkin, custard, or cream pies are very good breeding grounds for bacteria.
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Making Natural Easter Egg Dyes. Microwave Eggs. Poached Eggs. Powdered Eggs. Raw Eggs. Tip it into your hand and then roll it between your hands the white will filter out between your fingers. I have found that the best thing is to have 2 bowls, one for whites and one for yolks. This way if things get messed up then you won't ruin a whole meal. Sign up to join this community. The best answers are voted up and rise to the top.
Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Learn more. When I'm separating egg whites, how much does it matter if a little yolk gets in? Ask Question. Asked 9 years, 6 months ago. Active 6 months ago. Viewed k times. Improve this question. Highly Irregular Highly Irregular 6 6 gold badges 14 14 silver badges 26 26 bronze badges.
Add a comment. Active Oldest Votes. Improve this answer. I would add that it is especially important for something like macaroons, meringhe, etc. You may get away with it if just lighly beating egg whites for a cake, though. Nice answer. Pastry chefs use copper bowls for making meringues, as copper ions transfer to the egg whites and help stabilise them, preventing overbeating.
ElendilTheTall you don't need copper. Acid does the same job as copper ions. So most recipes call for a pinch of cream of tartar very weak acid, no taste. And it doesn't color the foam the way copper does. Cerberus I suspect that it depends on the type of plastic too. My measuring cups seem to be made of PLA or some similar hard plastic, while the plastic which always feels "greasy" is usually nylon-based. What happens if egg yolk gets in meringue?
What is the trick to making meringue? Why is it necessary to completely separate the egg yolk when making a foam? What is the proper method or technique in mixing the egg white foam and the cake batter? Why is my egg white Not Fluffy? How long does it take to beat egg white until stiff?
Why is my meringue not forming stiff peaks? How do you thicken a meringue mixture? How do you fix chewy meringue? How long does it take for meringue to form stiff peaks? Can you overbeat a meringue? How can you tell if meringues are stiff peaks? How do you get stiff peaks? Can you overbeat egg whites? How long does it take to get stiff peaks in heavy whipping cream? Why is whipping cream not peaking?
How do you know if you have stiff peaks? Is heavy cream the same as heavy whipping cream?
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