"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Reply
 
Thread Tools Display Modes
 
Old 03-22-2007, 07:56 PM   #1
Assistant Cook
 
cas's Avatar
 
Join Date: Mar 2007
Location: Wales, U.K.
Posts: 23
Send a message via Skype™ to cas
Whisking cream with a balloon whisk - help!

I have always try to do things manually, instead of using gadgets.
When I use an electric whisk I get perfect whipped cream everytime.
When I use a balloon whisk I -

- overwhip it
- the cream at the bottom of the bowl thickens before the top does


I make sure the bowl is clean and dry and the cream is below 5 deg C .
I read that I should put the whisk in the freezer will that help or is it just the technique I'm getting wrong.
please help

thanx

__________________

__________________
cas is offline   Reply With Quote
Old 03-22-2007, 08:35 PM   #2
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
I'm stumped, cas. I've whipped cream with a whisk and haven't encountered the problem you describe. This is a very helpful group so, be patient, you will get an answer. Well, probably many answers.

Welcome to DC where questions are always answered and friends are abundant.
__________________

__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 03-22-2007, 08:59 PM   #3
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,573
You can also put bowl in freezer.What kind of cream are you using?If it doesn't have enough butter fat it wont whip up as good.Are you using any kind of sweetener?Powdered sugar helps to thicken it better than regular sugar as it contains some cornstarch.
Perhaps you are not over whipping but not enough are you getting to the bottom of bowl when you whip?I also have never had a problem whipping by hand.
__________________
jpmcgrew is offline   Reply With Quote
Old 03-22-2007, 10:27 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
Try a different whisking motion. Sweep the whisk across the bottom and lift so you are bringing th cream up from the bottom to the top. Similar to the motion used in folding.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 03-23-2007, 06:41 AM   #5
Assistant Cook
 
cas's Avatar
 
Join Date: Mar 2007
Location: Wales, U.K.
Posts: 23
Send a message via Skype™ to cas
thnx everyone, to answer your questions

- mostly I use double cream

- the only time I put sweetners in, is when the cream is a topping and that has never changed the result


Andy M - thanx for that, for some reason I didn't think that would work as well, because it would't get enough air in. Most of the time I over think the problem.

Katie E - thanx for the most excellent welcome !

jpmcgrew - I'm definately getting to the bottom of the bowl because when I lift the whisk out the cream at the bottom of the balloon and bowl is thick and/or starting the curdle, but the top is still runny.


maybe I'm just not moving the whole lot around enough and just whisking the bottom.. mmm I dunno

thnx again
__________________
cas is offline   Reply With Quote
Old 03-23-2007, 07:40 AM   #6
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
I remember the days when I started working professionally in a kitchen...seems a rite of passage is to make meringue and whipped cream by hand....in the walk-in refrigerator!

By all and any means, have your whip and bowl very cold and compeltely oil free. Place a wet towel on the table or work surface and then put your bowl onto the towel. It will help anchor the bowl while you are working the cream. You have to incorporate air into the cream as you whip it, so bring your hand up and around in large enough circles to get the air really moving. Make sure you scrape the bottom of the bowl every time your whip comes back down. Rotate the bowl every few circles.

At some point you'll need to add the sugar. If you wait too long, it won't blend in and will taste grainy. If you do it too soon, it may prevent the cream from whipping. Try to guage the halfway point, and then add your sugar, a bit at a time.

Be thankful you don't have to do this standing inside the refrigerator.
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 03-23-2007, 08:43 AM   #7
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
I take the ice despenser tray out of the freezer and put the metal bowl right on top of the ice. Works faster than a mixer.
__________________
Jeekinz is offline   Reply With Quote
Old 03-23-2007, 11:42 AM   #8
Senior Cook
 
Join Date: Mar 2007
Posts: 136
Quote:
Originally Posted by VeraBlue
I remember the days when I started working professionally in a kitchen...seems a rite of passage is to make meringue and whipped cream by hand....in the walk-in refrigerator!.
I love hearing from professionals about these things. Every time I eat out now I think about what's going on behind the scenes. Wow, VeraBlue, that's pretty brutal. I can understand how the restaurant would expect you to know HOW to do it all by hand, but I'd have thought that they'd use giant mixers, simply due to the volume of cream needed in a restaurant. Now I think I might have a twinge of guilt the next time I order something with meringue or whipped cream...
__________________
foodstorm is offline   Reply With Quote
Old 03-23-2007, 12:00 PM   #9
Head Chef
 
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook
Quote:
Originally Posted by foodstorm
Wow, VeraBlue, that's pretty brutal. I can understand how the restaurant would expect you to know HOW to do it all by hand, but I'd have thought that they'd use giant mixers, simply due to the volume of cream needed in a restaurant. Now I think I might have a twinge of guilt the next time I order something with meringue or whipped cream...

They do use mixers, generally. Hand-whisking is just something they make you do when you're a newbie. As soon as you make some good whipped cream or meringue, they'll respect you for your efforts.
__________________
college_cook is offline   Reply With Quote
Old 03-23-2007, 04:57 PM   #10
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Quote:
Originally Posted by college_cook
They do use mixers, generally. Hand-whisking is just something they make you do when you're a newbie. As soon as you make some good whipped cream or meringue, they'll respect you for your efforts.

and show you where the mixer was hidden!!!!
__________________

__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:47 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.