Whisking and Beating

250107_Hand Mixer manual artwork.qxp 25/01/2007 15:32 Page 12

THE SECRETS OF SUCCESS

•Choose a bowl larger than you think you need: ingredients need space to move. The bowl should be deep, not wide and shallow, to allow the whisk to get right into the mixture to incorporate air

•Gently ‘stir’ the mix with the whisk or beaters running, reaching into all parts of the bowl. Ingredients are whisked, beaten or creamed to incorporate air. By tipping the bowl at a safe angle, even more air can get into the mixture, resulting in light mixtures and increased volume

•Whisking egg whites

Whisked egg whites provide the base for soufflés and all types of meringues. A little knowledge can make the difference between success and failure:

A speck of grease will stop white from whipping, so the mixing bowl must be spotless. Rub with a cut lemon if you have any doubts

Some recipes call for a little lemon juice, vinegar or a pinch of salt. These can help the whites to incorporate plenty of air. Use the balloon whisk. Start slowly and only use a faster speed when the mixture starts to turn white

•The following terms often appear, relating to whisking egg whites:

Soft peak: How to tell

Stop whisking, pick up some egg white on the end of the whisk and hold it vertically. Wave the whisk. The peak should wobble and fall over gently, like the tip of a cat’s tail. The mixture should be shiny

Stiff peak: How to tell

Repeat the previous test. The little peak should not move. If you tip the bowl upside down, the contents should remain stationary. The mixture should be shiny and just soft enough to spoon

Overbeaten: How to tell This can occur within a split second after the stiff peak stage. You will see a solid mass, which is unredeemable. The whites have lost the gloss & look unappetising and a spoon cuts through the mixture like a knife. If you’re not confident about when to stop, use the balloon whisk in your hand from the soft peak stage, once the hard work has been done. Only a few more “whisks” are needed for perfect stiff peaks

GB 04/06 specifications

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