Snow Clear: ingredients that add volume / stability

Snow Clear: ingredients that add volume / stability

The capacity of clear turning into foam, undoubtedly, is one of the most incredible and versatile phenomena of cooking. In addition to promoting lightness to most preparations, did you know that are there any ingredients that can be added to snow whites to increase their stability and / or add volume? One of them is grandma’s tip and it seems that it works, but it is not quite like that. Beat curiosity? Then keep reading!
When we talk about stability, we are referring to the formatting that lasts after the preparation process. You know when you beat the egg whites and the foam is beautiful, delicate and structured, but after a while, do you realize that a liquid is forming? Yes, it means that something went wrong and your snow whites were not that stable.
Snow Clear: ingredients that add volume / stabilitySource: Conicillas.es
A very important feature at this moment is the Egg “age”, because the pH and the amount of solids vary according to the passage of time and the storage temperature to which the eggs are submitted. This means that, the fresher the eggs, the more stable, delicate and incredible their whites will be in snow.
Snow Clear: ingredients that add volume / stabilitySource: Doce Dieta
The importance of temperature
It is always best to beat the egg whites when they are at room temperature – this way, the protein structures will be more flexible.
No fat, huh?
Fat and egg whites don’t match! For this very reason, we carefully separate the egg whites from the egg yolks, which are very fatty.
Snow Clear: ingredients that add volume / stabilityPhoto: Sweetapolita
For more stable whites, sugar
It gives less volume and greater stability and brightness, but it should be added gradually. The tip is to divide the total amount of sugar into three parts and add the first as soon as the whites start to foam. Then add the second part, always beating, and only when the meringue is white add the rest.
For bulky egg whites, lemon juice
Acidic elements, such as citrus, lemon and orange, greater volume and less stability in the open. When egg proteins are in solution, the charges of the compounds interact with their charges, forming electrovalent bonds; the more neutral the pH, the greater the stability of the whites. The addition of acids and bases accelerates the protein’s clotting process.
Snow Clear: ingredients that add volume / stabilitySource: Dietecnica
You know that grandma’s trick add some salt when going to beat egg whites? Well, in fact he may not be that wild. This is because salt decreases the humidity of the medium and increases the solubility of proteins, so when we add an amount greater than a pinch, for example, it tends to destabilize the egg whites. Then there is the dreaded precipitation, which is when there is a little bit of white on top and that “watery” at the bottom, a snot.
When the recipe calls for a touch of salt or tartar trembling, however, you can go easy – the important thing is to respect the right amounts.
Now it’s easier to prepare that clear in fluffy snow, isn’t it ?! I hope so!
Hello,
Cella

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