Stiff Peaks - egg whites beaten until they are stiff enough to stand on their own. They have a glossy moist look when just right, and stand upright when the beater is lifted from the bow.
Stiff peaks - to beat egg whites or cream until it is fluffy enough that when whisk is removed the peaks that form hold their shape - at this stage it is often possible to turn the bowl upside down without the mixture falling out.
Stiff Peaks - A term describing the consistency of beaten egg whites or cream. When the beaters are removed from the mixture, the points will stand up straight.
Stiff peaks- To beat egg whites until peaks stand up straight when the beaters are lifted from the mixer bowl, but are still moist and glossy.
Stir- To mix ingredients with a spoon in a circular or figure-eight motion until well combined.
soft/stiff peaks When beating egg whites, a soft peak is reached when the beaters are pulled out of the whites and the peaks that form droop. Stiff peaks do not droop, but hold their shape.
Stiff peaks
When cream or egg whites are beaten until they stand in firm peaks that hold their shape.
Stock ...
Gradually add 1/2 cup granulated sugar, beating at high speed until stiff peaks form; set aside. Combine flour, baking powder and salt in medium bowl; set aside.
Beat butter and remaining 1/2 cup sugar in large bowl until light and fluffy.
Beat the egg whites into stiff peaks and fold them into the chocolate mixture with the assistance of the spatula.
Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed.
When you see eggs are to be separated, usually the whites go in a deep medium bowl to be beaten to soft or stiff peaks, the yolks go into a large or small bowl to be added to the batter or beaten with the sugar.
In a medium mixing bowl, beat together the mascarpone cheese, whipping cream, powdered sugar, and vanilla with an electric mixer just until stiff peaks form. Beat in the chocolate liqueur until just combined.
Peaks-Egg whites whipped until stiff peaks form or they stay upright.
Peel-to remove the outer skin of fruit and vegetables with a knife or vegetable peeler.
Pinch-To add less than 1/16 teaspoon. See definition of dash.
Hard meringues are beaten until stiff peaks form. The meringue is then placed in a piping bag and piped into various shapes; a round shape with a depression in the center so the baked meringue can be filled with fruit, cream, custard, ice cream, ...
A fool is a light and fluffy cold dessert made by carefully folding pureéd fruit into whipped cream or sometimes egg whites whipped to stiff peaks. Whip up a quick mango fool by folding mango puree into sweetened whipped cream.
For the meringues, beat the egg whites in a bowl until stiff peaks form when the whisk is removed, then slowly whisk in the sugar until smooth and glossy. Fold in the ground ginger and vinegar.
When beating egg whites, they are classified in 3 stages, soft, medium, and stiff peaks.
Some of the common uses of egg whites as an ingredient include: preparing baked goods such as cakes; creating meringue toppings with stiff peaks for pies or frostings; and making egg dishes such as baked or scrambled eggs.
Neige - A French term for egg whites that have been beaten until they form stiff peaks. They are used in many dessert and pastry preparations.
Gradually add the sugar and continue beating until stiff peaks form.
Fold a quarter of the egg whites into the custard for one hour.
Whip cream lightly and fold the custard in whipped cream.
Gradually beat sugar into egg whites, about 1 tablespoon at a time, so that meringue is smooth and not gritty. Continue beating until the meringue forms stiff peaks when you lift the beaters out of the mixture.
Stiff peaks: when the beaters are lifted from the egg whites, peaks are formed that hold their shape. When egg whites have reached the stiff peak stage, they are opaque, thick, and shiny, or glossy.
 See also: Egg white, Cream, Egg, Water, Sugar
  
|
RSS
