The successful preparation of any dish often depends on thoughtful organization and accurate execution of all operations. First of all, you should carefully read the recipe and all instructions; then collect all the ingredients and equipment. You should not make any substitutions in ingredients unless specifically noted in the text; in case of unjustified replacement, the taste balance may change and you will get an unsatisfactory result. Following the guidelines below will help you master the skills of making desserts and, to some extent, will guarantee success.
- How to beat egg whites. The easiest way to separate the white from the yolk is when the egg is chilled. However, the whites reach their greatest volume if they stand at room temperature for 30 minutes before whipping.
- When whisking the egg white, make sure the bowl and whisk are clean and dry. A small amount of yolk, water, or fat will prevent the whites from beating to their maximum volume. A stainless steel or glass bowl is recommended (plastic bowls may have an oily film even after rinsing repeatedly).
- Beat the whites slowly at first, until they acquire a frothy consistency; then increase the speed. Add a pinch of salt and citric acid diluted with water to stabilize the result. Do not beat for too long, otherwise the whites will dry out and become lumpy.
- You can beat the whites until you want them. If, for example, you want to get soft peaks after removing the whisk, then a sign of this consistency would be a decrease in peak heights while maintaining them. If you want to get the consistency of hard peaks, then their sign will be the preservation of height and shape.
- Transfer the squirrels to another dish immediately, otherwise a delay in time will lead to a decrease in their volume. After that, you cannot whisk the mixture or stir in the usual way. The term “stirring” should be understood as “stacking the layers”.
- Dissolving gelatin. Gelatin is used at the rate of 4 g per 100 g of liquid. It is first soaked in plenty of cold water. When the grains become transparent, the gelatin is thrown on a sieve and allowed to drain off the water, then combined with a warm liquid, stir well, bring to a boil, but do not boil.
- Whipping cream. First of all, you need to chill the cream, bowl and whisk: the cold keeps the fat solid, so the cream takes on a large volume.
- For optimum volume, whip the cream in a deep, narrow bowl. As practice shows, 1 cup of 25-30% cream should yield 2 cups of whipped. Whisk until soft peaks form. To check if the desired consistency has been achieved, remove the beater: the height of the peaks should decrease, but the peaks themselves are still preserved. Do not overdo it or the cream may turn into butter.
