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Old 08-31-2017, 12:10 PM   #11
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Not sure what you mean by creme. You beat the whites until soft peaks start to form, think rounded hilltops, when you pull up the whisk. Then what I've always done is fold about 1/4 of the whites into the beaten yolks to lighten them, then gently fold in the remaining whites. It doesn't have to be totally mixed either. A few small streaks of white here and there are just fine and won't hurt.
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Old 08-31-2017, 12:23 PM   #12
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Not sure what you mean by creme. You beat the whites until soft peaks start to form, think rounded hilltops, when you pull up the whisk. Then what I've always done is fold about 1/4 of the whites into the beaten yolks to lighten them, then gently fold in the remaining whites. It doesn't have to be totally mixed either. A few small streaks of white here and there are just fine and won't hurt.
Oh, I see, this sounds clever, because I had a hard time mixing the yolks with the whites. You fold 1/4 of the beaten whites to the yolks, or the whites on their initial state?
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Old 08-31-2017, 12:27 PM   #13
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Not sure what you mean by creme.
After beating the whites they take a solid form which looks like a creme, this is what I ment 😝
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Old 08-31-2017, 02:57 PM   #14
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Welcome to DC babaliaris. Very good conversation.
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Old 08-31-2017, 03:03 PM   #15
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Oh, I see, this sounds clever, because I had a hard time mixing the yolks with the whites. You fold 1/4 of the beaten whites to the yolks, or the whites on their initial state?
Beaten.
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Old 08-31-2017, 03:49 PM   #16
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Beaten.
Thank you medtran! Next time I'll make it work!
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Old 08-31-2017, 03:50 PM   #17
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Welcome to DC babaliaris. Very good conversation.
Thanks! For my first discussion, I'm very satisfied with this forum! I might become a chef with your advices 😝
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