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Egg white can also be added to shaken cocktails to create a delicate froth. Some protein powders also use egg whites as a primary source of protein. The albumen from egg white was used as a binding agent in early photography during an 1855-90 period; such prints were called albumen prints.
To make the meringue, the egg whites are beaten with sugar and poured into a mold that may be lined with caramelised sugar. [10] It is then steamed in the oven in a bain-marie. Once the meringue is cooked and chilled, the sauce is poured on a serving plate, and the unmolded meringue placed on the sauce to "float".
When forming a meringue the egg whites are beat until the proteins are denatured—a physical process. Also by beating the egg whites, air is incorporated into the protein structure creating an air–water protein mixture interface. The friction from beating the eggs adds heat to the process, which causes the proteins to increase in elasticity.
Start by breaking and separating the eggs one at a time. Pour the white into a freezer-safe container or ice cube tray (before transferring it to a freezer bag). Label the container or bag with ...
Separate the egg whites and yolks, if needed. If freezing yolks, mix every four eggs with 1/8 teaspoon or 1/2 teaspoon sugar to prevent the yolks from thickening.
Once the shell breaks, you’ve got to work the opening to release the egg. Use your thumbs to press inward and separate the shell, then pour the yolk and white from the shell into a bowl.
French (top) and balloon whisks. Balloon whisks are bulbous; French whisks are longer and narrower. A whisk is a cooking utensil which can be used to blend ingredients smooth or to incorporate air into a mixture, in a process known as whisking or whipping.
The chiffon pie was invented in Los Angeles in 1926 by Monroe Boston Strause, who was known as the Pie King. [7] The original recipe called for beaten egg whites to be folded into a cornstarch-thickened liquid. [8]