Adding cream of tartar (or lemon juice) helps to stabilize beaten whites.Īlways taste food, before you add more salt, freshly ground black peppercorns, herbs or spices.
Since sugar can actually slow or prevent the foaming of the whites, it must be slowly added so the final volume is not diminished.īeaten egg whites are easily deflated if not stabilized. This helps to stabilize the egg white foam. Sugar is often beaten with egg whites, a tablespoon at a time, when making meringues and some cakes. To mix or stir in the ingredients listed in the instructions. A B C D E F G H I J K L M N O P Q R S T V W Y Z
0 kommentar(er)
