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How to beat egg whites to soft or fluffy stiff peaks

Cooking is full of amazing transformations, but one of the more impressive is what happens when you beat egg whites. Watching them morph from transparent and slimy into fluffy, white clouds โ€” made even more glossy with sugar โ€” is to truly appreciate the magic and science of food.
United States Harold Mcgee Rose Levy Beranbaum Erin Jeanne Mcdowell Peggy Cormary Joanne Chang

A guide to cornstarch, tapioca, potato starch and other thickeners

A guide to cornstarch, tapioca, potato starch and other thickeners Becky Krystal,ย The Washington Post Feb. 22, 2021 FacebookTwitterEmail There are plenty of situations that require the thickening power of a pantry starch: your pie filling, soup, sauce, gravy. Which one you grab depends on what youre making and will ultimately affect how you use it, as well as the appearance and texture of the food.Photo by Scott Suchman for The Washington Post. There are plenty of situations that require the t...
United States Harold Mcgee Lauren Chattman Erin Jeanne Mcdowell Nicole Rees Scott Suchman

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