How to whip the protein to get a stable weight

The quality of the culinary products in which proteins are used directly depends on the result of their whipping. Therefore, you need to know what eggs and kitchen accessories you need to use to get a bulky, thick protein foam, so that the baking at the output is lush and soft. Some landladies do not know how to whip the protein to get the desired result from their baking, and as a result their chef's "masterpieces" are far from the expected effect. You need to learn simple rules that will help you to achieve the desired result without any effort.

Utensils for whipping

Before you whip the protein, you need to choose the right capacity for work. To produce airy and strong foam, copper utensils are used, which has become a rarity today. You can replace it with metal or glass utensils. But categorically it is not recommended to beat the protein in aluminum cups or pans, because due to the reaction of the metal with the acid added during whipping into protein, the resulting mass will acquire a gray tinge. Also, plastic products can not be used, because the porous surface of the plastic promotes the appearance of fatty films that prevent the bulk production of the protein during whipping. Make sure that your dish is perfectly clean and dry. Even the smallest amount of fat will prevent the creation of protein interactions in the protein mass. Whisk for whipping of proteins should be wiped with a slice of lemon and thoroughly dried immediately before the process itself.

How to beat a lush protein

It is not difficult. To beat a lush protein, you need to know some of the nuances: that the whipped protein foam lasted longer, you need to use fresh eggs, in which the protein is much thicker. The process of whipping it will take a little longer, but the quality will be much better: the mass will turn out to be more lush and voluminous and it will last much longer in this state. Eggs are good at both cold and room temperature, but the only difference is that in warm proteins, the surface tension is less, and as a result, the bubbling process is much better. Make sure that during the separation, even a drop of yolk does not get into the protein, otherwise it will not reach the desired volume.

How to check the freshness of eggs

The first way to determine the degree of freshness of the egg is to lower it into slightly saline water: fresh will immediately go to the bottom, and the expired will float up. The second way is to break the egg over the plate, and note: if the contents are in a mixed state, then it is unsuitable for whipping, and it is suitable only for salads, an additive in dough or eggs. Even if you add a little citric acid, the desired effect still does not reach.

How to achieve a stable state of proteins

To achieve a steady state of whipped protein, you need to add a little citric acid or vinegar to it during the appearance of the foam. Such a protein mass will become voluminous and will not fall off. During the whipping process, it will be saturated with oxygen and this will become porous and airy. Also, the quality of whipped egg whites depends on how long and how fast you will foam it. But for different dishes you need your own specific consistency. For example, bulk solid mass is suitable for decorating cakes and soufflé, and for mereng - a strong foam.

Adding sugar

From the addition of sugar, the protein mass becomes more dense and stable. Before you whip the protein finally, you must first add citric acid to the egg mixture of liquid consistency, and then, when the foam is first formed, add sugar powder in small portions. Beat the protein, starting with a small speed, gradually increasing it. In a few minutes, a shiny, stable protein mass should appear.

Miracles, and only

Now that you know how to whip the protein to make it bulky and stable, find the recipe for your favorite pastry and try to cook it. You will be convinced that if you want you can work miracles in cooking. Dare, and your patience and curiosity will pay off with interest.