kickin me arse...

7/13/2009 9:06:41 PM

Are you using a whisk? Good luck with that.

7/13/2009 9:12:55 PM

pour sugar in same time u whip,thats how i have to do it
by hand?ur fucked

[Edited on July 13, 2009 at 9:13 PM. Reason : ..]

7/13/2009 9:13:28 PM

i am.....

does it take awhile or is it impossible

im makin a tres leches cake for a birthday party on wednesday

7/13/2009 9:13:29 PM

aw
that is so cute

7/13/2009 9:14:20 PM

ask your boyfriend for help

7/13/2009 9:15:04 PM

All the recipes Ive used that have called for peaked egg whites recommend them to be room temperature. Cream of tartar is usually added too, I believe (meringues, etc).

7/13/2009 9:15:41 PM

my boyfriend is the hand withe the whisk

7/13/2009 9:16:14 PM

you need a hand mixer

7/13/2009 9:16:39 PM

peaking egg whites takes forever unless a hand mixer is involved

7/13/2009 9:18:02 PM

Do you have a copper bowl handy?

7/13/2009 9:18:32 PM

^

7/13/2009 9:23:58 PM

i aint got shit


do you know who the hell i am

took me 40 minutes to find the wisk

7/13/2009 9:29:14 PM

Quote :

"hand mixer"

Quote :

"Cream of tartar is usually added too, I believe "

just for stability

it's optional

[Edited on July 13, 2009 at 9:33 PM. Reason : .]

7/13/2009 9:30:18 PM

^^aha

7/13/2009 9:31:16 PM

meringue FTW

7/13/2009 9:32:01 PM

yeah, stand mixers are the way to go, but if you have to do it by hand you have to be persistent

also, are you using cold utensils and a cold bowl to whip them in? that makes a difference.

or maybe that's whipped cream i'm thinking about.

7/13/2009 9:35:13 PM

Quote :

"i aint got shit do you know who the hell i am took me 40 minutes to find the wisk"

i almost shot beer out of my nose

7/13/2009 9:35:22 PM

o man this cake is gonna be awesome

any of yall ever made one?

7/13/2009 10:41:15 PM

I just came to say I am the bomb at whipping egg whites by hand.

GET OFF ME!

7/13/2009 10:46:33 PM

fuck off

i just said fuck it and dumped that watery shit in the cake mix

and i must say as im pouring the milk over the cake, and its soakin in all nice and perfect, it doesnt seem to fuckin matter if i peaked the eggs or not


this shit flufffffy

7/13/2009 10:50:13 PM

pics or it never happened

7/13/2009 10:52:51 PM

If you're making meringue, you have to be very careful not to get any egg yolk/water/anything into the mix.

And contrary to popular belief, you should not add sugar until the foam has reached the foamy peaks stage or after. Definitely not at the beginning because sugar is heavy and it will NOT help the foam but rather hinder it due to the weight. You might also get a stabilizer such as Cream of Tartar and add 1 t. per egg white to help the peaks form.

Oh, and use a mixer and old utensils...

Haha, your cake is going to be flat as a tween. The egg whites are what makes it rise. What kind of cake are you making? If it's any type of unshortened cake, you're gonna have dense, heavy cake bits.

[Edited on July 14, 2009 at 4:41 PM. Reason : add]

7/14/2009 4:39:09 PM

Quote :

"also, are you using cold utensils and a cold bowl to whip them in? that makes a difference."

Yeah, it makes it harder. You're thinking of whipped cream -- that should be as cold as possible. On the contrary, egg whites should be as warm as you can get them without cooking them. And as was mentioned, one drop of yolk will prevent them from whipping.

7/14/2009 4:44:28 PM

ha i had one yolk bust on me out of 9 eggs, i did leave a small bit in the whites but to be honest i had no idea why i was separating whites and yolks anyway, so i didnt really care all that much

didint know it was all contingent on it and shit

nonetheless the cake looks fine, it soaked up the milks and all i gotta do is go back and make the icing out of whipped cream and sugar and spread it on there

^^the cake isnt flat at all, it was spongy and soft like i needed it to be and it soaked up and is retaining the milk mixture within the cake (its a Tres Leches)

like i said the recipe didnt really say why i was doing what i was doing, if it said the goal was to make a meringue i definitely would have looked it up for clarification because I cant imagine making that being simple



[Edited on July 14, 2009 at 4:57 PM. Reason : k]

7/14/2009 4:54:32 PM

Actually, you're right about the egg whites needing to be warm but I don't think they have to be THAT^^ warm. Cold eggs separate better but you can leave them sitting for 30 minutes at room temp and they should be fine.

Old eggs also whip better than fresh.

^Egg yolk has a high proportion of saturated fat and that is too heavy to let the egg whites hold air. The protein is weak. The yolk will ruin the whole batch. Always use three bowls - one for clean egg whites, one to separate them into, and one for the yolk.

And judging from the "icing" you are making an unshortened cake, right? Might want to add a chemical leavener such as baking powder, to help do the leavening since the egg foam will not be doing it for you.

[Edited on July 14, 2009 at 4:57 PM. Reason : add]

[Edited on July 14, 2009 at 4:59 PM. Reason : Sorry Chris, not trying to be a know it all. I just teach foods so this interests me! ]

7/14/2009 4:54:47 PM

Also, rubbing down the inside of your bowl with the cut side of a lemon will make it easier to whip. Same with the whisk. Just helps to cut any oily deposits on the bowl. Also, yolk doesn't make it impossible to whip, it just makes it harder. If you ended up with yolk, cream of tartar will help to stabilize it and make it easier to whip.

Getting to soft peaks should take no more than a couple of minutes of whisking if you have a good whisk and know how to whisk vigorously without tiring your arm.

7/14/2009 5:00:22 PM

i dont know what that means (unshortened)

its like a normal cake it just is able to hold milk without gettin soggy, the recipe called for bakin powder mixed with the flour so maybe it is

^it called for a teaspoon for 9 eggs, over time i probably added about 5 teaspoons but it aint did shit, i must have just totally fucked it up and i wasnt bout to buy another dozen

[Edited on July 14, 2009 at 5:03 PM. Reason : r]

7/14/2009 5:01:19 PM

:")

7/14/2009 5:02:28 PM

damn, chris is makin a tres leches cake? me guuuusta. that's seriously one of my favorite desserts out there, when done right.

7/14/2009 5:03:18 PM

:">

^i actually think this one is done right i done tested it out it tastes and has the same consistency as the restaurant

[Edited on July 14, 2009 at 5:04 PM. Reason : f]

7/14/2009 5:03:30 PM

i've had one that had meringue all on the outside and i wasn't impressed. but when it's just rich and creamy (and possibly covered with whipped cream)? delicious. my cousin made one a few years ago and it was amazing. my brother supposedly made an even better one, but i was away at state then, so i'm mad i missed it, haha.

7/14/2009 5:05:44 PM

well i guess the recipe called for it to be "folded" (whatever that means) into the batter

that shit got poured on and i lost half of it splashin outta the bowl

7/14/2009 5:06:54 PM

^
shortening is fat -- it shortens the gluten strands and results in a less dense and crumbly cake. (i.e. shortcake, shortbread, etc.)

"folded" means you stick the spoon/spatula in against the side of the bowl down to the bottom and lift up the batter and fold it over -- as to not deflate the whipped whites.

Quote :

"Old eggs also whip better than fresh."

Very true.
And they don't have to be warm, but the warmer they are, they more volume you get....
The safest way to warm them is by slowly whisking them in the mixing bowl while putting the bowl on a simmering hot water bath and taking it off, (and on, and off -- don't leave it on...)

Quote :

"Also, yolk doesn't make it impossible to whip, it just makes it harder."

No, it makes it impossible. You can whip it until foamy, but you will never get [stiff] peaks.

egg cooking science for the win!

[Edited on July 14, 2009 at 5:11 PM. Reason : ]

7/14/2009 5:08:47 PM

You can do it.. I have. I pulled it off in one of my baking classes when i was in culinary school.

7/14/2009 5:39:42 PM

thanks guys for the baking lessen

i guess it is unshortened!

yall cool as hell, ima make yall a cake

7/14/2009 10:42:57 PM