Not every housewife knows how to beat squirrels to the peaks, because despite the apparent simplicity, not everyone succeeds in this process. In order for the protein mass to be lush and stable, you need to know many different tricks, you must also follow the technology exactly. Otherwise, as often happens, the product may simply be spoiled. To beat the proteins to stable peaks, you need not only to skillfully own the mixer, but also to choose the right dishes and ingredients.
What to whip squirrels?
Experienced chefs advise whipping the protein mass only in copper utensils, 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 in modern conditions glass or metal utensils are used.
It is not recommended to use plastic containers. Despite the fact that such a dish is the most popular, it is categorically not suitable for whipping proteins. The thing is that a thin greasy film forms 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, it is not necessary to use aluminum bowls, this type of metal instantly enters into a chemical reaction with the product, so it will not work to beat the mass well. Moreover, it will become an unpleasant grayish tint.
Cookware
In order to prepare the dishes for whipping proteins, by and large, no complicated procedures are necessary. The bowl should be perfectly clean and dry. Even if it seems so, it is still recommended to wipe it with a napkin or paper towel, as already reported, even a small amount of fat will not allow the proteins to rise enough.
Experienced chefs advise wiping the corollas and the container itself with a small amount of lemon juice. However, not everyone does this, many people already have excellent protein foam.
Protein Preparation Tips and Egg Selection
You can beat almost any egg, but if there are those that have been standing for several days, and fresh, 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 the thick foam lasts much longer, so here it is already necessary to choose eggs according to certain circumstances.
There is a misconception that before whipping proteins to peaks, they must first be cooled. However, this is not true. In fact, a warm product has significantly lower surface tension, so bubbles form much faster.
Protein whipping steps
Quite often, in various recipes, the whipping stage is indicated, to which the protein mass needs to be brought. There are three degrees in total:
- In the foam. In this case, the product must be stirred until the mass turns grayish and fluffy, but it should flow well through the bowl, that is, remain liquid.
- Soft peaks. In this case, the proteins become white, they practically do not flow through the vessel. When the corollas get out of the mass, a small depression forms in place.
- Solid peaks. Protein acquires a perfectly white color, gloss is present. The bowl can be completely turned over, and the mass will remain in place. If you reach the corollas, sharp peaks form, which retain their shape for several minutes. This is the maximum stage of whipping protein.
Attention! Beat until solid peaks must be very carefully, a few extra minutes - and the proteins will become grainy, become too dry. It is quite difficult to fix this situation, but you can try adding a small amount of proteins and whisking again, but this does not guarantee a positive result. It all depends on the eggs.
How to beat whites with sugar to steady peaks?
For this procedure, follow the step-by-step instructions exactly:
- Separate the proteins from the yolks and put the desired ingredient in the selected bowl.
- Turn on the mixer at minimum speed, begin to whip the mass.
- When the condition of the foam is reached, you should increase the speed and add a little sugar. This should be done carefully enough so that sugar does not destroy the bubbles.
- Continue whisking until the selected readiness stage. It is difficult to say how much to whip the whites to the peaks, it all depends on the dishes, eggs and other conditions. To summarize, this procedure takes about 5 minutes.
Note! It is best to use powdered sugar, it is much easier to mix in proteins and the desired consistency is better achieved.
If protein foam is needed for salted dishes, for example, for stuffed fish, then a small amount of salt 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, making the protein beat much faster and easier. But do not overdo it, otherwise the mass will be too acidic.
Never add any products at the initial stage of whipping. Otherwise, it will not work to beat the proteins to stable peaks, or it will be very difficult and long to do this.
How to introduce proteins into the dough?
Even if you beat the proteins well, you need to correctly enter them into the dough. If this is not done, then everything that you did before that will be in vain. A silicone spatula should be used for the procedure. The whole process of protein transfer should contain a minimum of movements, because each time the bubbles are destroyed.
Initially, 25% protein mass should be introduced into the dough and mix 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 whip proteins to the peaks correctly, so that they turn out to be stable and beautiful.