motion right in the saucepan. You can quickly change your soup into a thick and creamy blend.
17.If you are making a dip or spread, it is not necessary to process completely into a smooth purée; leave some texture for interest.
18.When making compound butters, remove the butter from the refrigerator and let it come to room temperature before blending the ingredients.
19.The hand blender is perfect for frothing milk for cappuccino or lattes.
20.Use the hand blender to make smooth gravies and pan sauces.
21.For best results when adding celery to a recipe, use a vegetable peeler to remove tough outer strings from the celery before slicing.
WHISK TIPS
Use the whisk attachment for beating heavy cream or egg whites. It may also be used for whisking eggs for scrambled eggs or fluffy omelets.
BEATING EGG WHITES
When beating egg whites use a very clean metal or glass bowl, never plastic. Plastic can contain hidden oils and fats that can ruin the delicate egg white foam. To help stabilize the egg whites add 1/8 teaspoon of cream of tartar per egg white prior to beating them. (If using a copper bowl omit the cream of tartar). Beat the egg whites until soft peaks form that do not droop over. Beating the egg whites longer causes them to dry out and become even less stable. When adding sugar to beaten egg whites add it slowly when soft peaks just begin to form and then continue beating to form soft peaks that don’t droop over.
BEATING HEAVY CREAM
When beating heavy cream, if possible and time allows, use a chilled bowl, and chill the whisk attachment. The best shaped bowl for whipping cream is one that is deep with a rounded bottom. The cream should come out of the refrigerator just before whipping. Hold the Whip attachment so that it is just skimming the surface, and whip until the cream begins
to thicken and develop some body; then immerse the whisk totally into the cream. Whipped cream may be used at either soft or firm peaks depending on preference. It may be flavored as desired. For best results, whip cream just before using.
If it must be whipped ahead, add a whipped cream stabilizer such as Oetker® ’s Whip It™ .
Oetker® is a registered trademark owned by Dr. August Oetker Nahrungsmittel, KG, LP.
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