View single post by 11fingersofdeath
 Posted: Sat May 14th, 2005 01:29 am
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Joined: Tue May 3rd, 2005
Posts: 2
Fats are the sworn, mortal enemy of foams. It's a chemical thing. The vegetable oil trick is the easiest / fastest fix for this problem.

As an aside, this is why you have to make sure your bowls are scrupulously clean when making whipped cream or whipping egg whites. Also, this is why you should use a metal or glass bowl when whipping egg whites.

Plastics are chemically close enough relatives to fats that they stick together so well that you can't really get them clean enough to get a good egg foam for an angel food cake, souffle, or meringue in a plastic bowl.

To clean a metal or glass bowl _really_ well for a very important egg foam, wipe the bowl down with a few drops of vinegar in water on a paper towel.

(hey, you gotta get the dishes dirty somehow :D )