I was whipping up egg whites and sugar for a meringue today, and they were supposed to come to stiff peaks. It seemed thick, but when I lifted up the whisk to check the peak, a soft peak fell over. I asked the Chef about it, and he spun the whisk around the bowl a little by hand and lifted up the whisk slower — and a stiff peak appeared. I’m going to test this more, but maybe lifting the whisk too fast and having too much buildup of meringue on the whisk give an inaccurate reading for egg white peaks….

This entry was posted on Wednesday, May 10th, 2006 at 3:04 pm and is filed under Culinary School. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.