Cuisinart SM-70C Instructions d'exploitation télécharger pdf (Page 11)

slowly and gradually to the whipped egg

whites after they reach soft peak stage.

Always add sugar in a slow steady stream

while egg whites are being whipped – do

not add sugar directly to the centre of the

bowl on top of beaten egg whites; doing

this may cause them to deflate.

When whipping egg whites, they will at

first appear foamy or frothy. Then they

will become stiffer and start to hold their

shape. Next, soft peaks will form – this is

when the tips of the peaks fall when the

whisk is lifted up – soft peaks are often

required for mousses or soufflés. The next

stage is almost stiff to stiff peaks. This is

used for recipes such as meringues – the

whites will appear dry, the peaks will hold

their shape, and the whites will be shiny.

The final stage is stiff and dry. The whites

will not be uniformly white, but will appear

speckled, and they will no longer be shiny

in appearance.

Beaten egg whites should be used

immediately after beating them. If they wait

for longer than 5 minutes, they will begin to

deflate and lose volume and structure. Egg

whites beaten with sugar or cream of tartar

are more stable and will last a little longer.

Sanitizing Egg Whites

Take care when adding raw egg whites to

recipes that are not cooked or baked as

there is a chance they may carry harm-

ful bacteria. If you have a recipe that calls

for raw egg whites, you may wish to use

powdered egg whites or “sanitize” the egg

whites by doing the following: Place the egg

whites, 2 tablespoons (30 ml) of the granu-

lated sugar from your recipe,

2 tablespoons (30 ml) water, and a pinch

of cream of tartar in the Cuisinart

mixing

bowl and stir until smooth. Place over the

pan of simmering water and stir constantly

with a spotlessly clean rubber spatula until

the mixture registers 160°F (70°C) on an

instant- read thermometer – start checking

the temperature after about a minute of stir-

ring. When the egg white mixture registers

160°F (70°C), dry off the bottom of the bowl

and place on the Cuisinart

stand mixer.

Insert the chef’s whisk. Continue as direct-

ed in your recipe.

WHIPPING CREAM

The difference between heavy cream and

whipping cream is the butterfat content.

The higher the butterfat content, the

more stable the whipped cream. Heavy

cream has a higher butterfat content than

whipping cream does. Light cream may

also be whipped, but will not last as long.

Creams that are not ultra-pasteurized are

best for whipping.

The yield of cream generally doubles in

volume. To make 2 cups (500 ml) of softly

whipped cream, pour 1 cup (250 ml) of

heavy/whipping cream into the well-chilled

mixing bowl. Starting on speed 1 and

increasing to speed 10 or 12, whip until it

just begins to hold its shape. Add about

½ teaspoon (2 ml) pure vanilla or other pure

flavoured extract and 1 to 2 tablespoons

(15 ml to 30 ml) granulated or superfine

sugar. Whip until the cream holds soft,

floppy peaks.

To make whipped cream

• Start with well-chilled cream, mixing bowl

and chef’s whisk (place bowl and whisk

in freezer for at least 15 minutes before

making whipped cream). The room should

not be too hot.

• Whip cream on low speeds until small

bubbles foam – this will take about 30

seconds.

• Gradually increase to speed 6 and

continue beating until the whisk leaves a

trail.

• If you are making a sweetened, flavoured

whipped cream, begin to slowly add

the sugar and flavourings as the cream

becomes soft and billowy in appearance.

• Increase to speed 8 or 10 – but do not

look away – it takes just seconds for

cream to go from smooth and creamy

whipped cream to whipped cream with

grainy bits of butter forming.

• Stop whipping cream when it has

doubled in volume – it should be smooth,

creamy and thick, forming either soft (for

garnishing desserts, folding into desserts)

or stiff (for topping cakes, desserts,

piping decoratively) peaks.

• Unless stabilized, whipped cream should

be served immediately.

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Cuisinart SM-70C Instructions d'exploitation Page 11

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