How to whip whites to peaks? What time is it?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Not every housewife knows how to whip whites to peaks, because despite the seeming simplicity, not everyone succeeds in this technological process. In order for the protein mass to be lush and stable, you need to know many different tricks, you should also follow the technology exactly. Otherwise, as is often the case, the product may simply be damaged. In order to beat egg whites to stable peaks, you need not only to skillfully use a mixer, but also to choose the right utensils and ingredients.

Which egg whites in?

Experienced chefs advise whipping the protein mass only in copper dishes, it is believed that it best contributes to the formation of lush foam. Moreover, the latter will remain in this state for a long time and not fall. However, not every home has such deep bowls, so glass or metal cookware is used in modern conditions.

Plastic containers are not recommended. Despite the fact that such dishes are the most popular, they are absolutely not suitable for whipping proteins.fits. The thing is that a thin fatty film is formed on the surface of the plastic, which is present in the product, respectively, it prevents the proteins from rising. As soon as they begin to whip into a thick foam, the mass flows down this film and clogs it.

Also do not use aluminum bowls, this kind of metal instantly reacts chemically with the product, so it will not work well to beat the mass. Moreover, it will become an unpleasant grayish tint.

Preparing dishes

To prepare the dishes for whipping proteins, by and large, you do not need to carry out complex procedures. The bowl should be perfectly clean and dry. Even if it looks like this, it is still recommended to wipe it with a tissue or paper towel, as it has been reported, even a small amount of fat will not allow the proteins to rise enough.

Experienced chefs advise wiping the whisks and the container itself with a small amount of lemon juice. However, not everyone does this, many already get excellent protein foam.

Tips for protein preparation and egg selection

You can beat almost any eggs, but if there are those that have already been standing for several days and are fresh, then it is better to use older ones. The density of the protein decreases over time, so whipping it is much easier, but in this case they need to be used almost immediately. Beating fresh eggs is much more difficult, but thick foam lasts much longer, so here it is already necessary to choose eggs according tocertain circumstances.

There is a misconception that egg whites must be chilled before being whipped to peaks. However, this is not true. In fact, a warm product has significantly less surface tension, so bubbles form much faster.

Steps of egg white whipping

Quite often, in various recipes, the whipping stage is indicated, to which the protein mass must be brought. There are three grades in total:

1. In the foam. In this case, the product must be stirred until the mass turns grayish and fluffy, but it must flow well over the bowl, that is, remain liquid.
2. Soft peaks. In this case, the proteins become white, they practically do not flow over the vessel. When the whisks are removed from the mass, a small depression forms in place.
3. Hard peaks. The protein acquires a perfectly white color, gloss is present. The bowl can be completely turned over, and the mass will remain in place. When you remove the beaters, sharp peaks are formed that retain their shape for several minutes. This is the maximum stage of protein whipping.

Attention! You need to beat very carefully to firm peaks, a few extra minutes - and the proteins will take on a grainy shape, become too dry. Correcting this situation is quite difficult, but you can try adding a small amount of proteins and whipping again, but this does not guarantee a positive result. Everything dependsfrom eggs.

How to beat egg whites with sugar to firm peaks?

To carry out this procedure, follow the step-by-step instructions exactly:

1. Separate the whites from the yolks and put the desired ingredient in the selected bowl.
2. Turn on the mixer at minimum speed, start whipping the mass.
3. When a foamy state is reached, increase the speed and gradually add sugar. This must be done gently enough so that the sugar does not destroy the bubbles.
4. Continue beating until the selected stage of readiness. How much to beat the whites to peaks is quite difficult to say, it all depends on the dishes, eggs and other conditions. To summarize, this procedure takes about 5 minutes.

Pay attention! It is best to use powdered sugar, it is much easier to stir in proteins and the desired consistency is better achieved.

If protein foam is needed for savory dishes, such as stuffed fish, then a small amount of s alt should be added at the foam stage.

How to make proteins more stable?

Professional chefs play it safe and add a small amount of lemon juice or vinegar to the protein mass. These ingredients bind protein cells well, so that the protein will whip much faster and easier. But do not overdo it, otherwise the mass will be too sour.

Never add any food at the beginning of whipping. Otherwise, it will not work to beat the proteins to stable peaks, or it will be very difficult to do andlong.

How to properly introduce proteins into the dough?

Even if you beat the whites well, they must be correctly introduced into the dough. If this is not done, then everything that you have done before will be in vain. For the procedure, you should use a silicone spatula. The whole process of protein transfer should contain a minimum of movements, because bubbles are destroyed each time.

Initially, 25% of the protein mass should be added to the dough and mixed well with other ingredients. Surely there will be no bubbles left, but the remaining 75% will be much easier to introduce, since the dough will be more liquid. Stir with a spatula from the bottom up. At the same time, try to make as few movements as possible.

Now you know how to beat the whites to peaks correctly so that they turn out stable and beautiful.