Skydancer
Assistant Cook
- Joined
- Feb 8, 2007
- Messages
- 18
Hi,
Just thought I would introduce myself. I'm a 49-year-old man...divorced...and wanting to learn more about cooking. I have certain talents but know very little about real cooking. I can usually toss in ingredients without measuring them and guess at what the ingredients should be.
But I have a limited repetoire. Mostly stews, soups, stir fry, chili and similar and I want to learn more. My new Mother in Law keeps complimenting my cooking even though I'm really not very good, so I want to learn more.
One of the recipes I'm trying right now is Chile Rellenos. I love all kinds of spicy foods! I've done tacos, enchiladas, burritos, fajitas, etc, but Chile Rellenos are a different story!
The first big problem I ran into is that the recipe (actually, I conglomerated several recipes) calls for a batter in which you're supposed to separate egg whites and whip them until they "form stiff peaks". I went to howto.com and looked up separating egg whites and I thought I got it right. As far as I can tell, there is no yolk in the whites at all, but no matter how long I mix, or at what speed (in the blender), they don't form stiff peaks. I'm kind of stumped at this point and don't know what to do.
Any advice?
Sincerely,
Skye (with the pancake on his head
Just thought I would introduce myself. I'm a 49-year-old man...divorced...and wanting to learn more about cooking. I have certain talents but know very little about real cooking. I can usually toss in ingredients without measuring them and guess at what the ingredients should be.
But I have a limited repetoire. Mostly stews, soups, stir fry, chili and similar and I want to learn more. My new Mother in Law keeps complimenting my cooking even though I'm really not very good, so I want to learn more.
One of the recipes I'm trying right now is Chile Rellenos. I love all kinds of spicy foods! I've done tacos, enchiladas, burritos, fajitas, etc, but Chile Rellenos are a different story!
The first big problem I ran into is that the recipe (actually, I conglomerated several recipes) calls for a batter in which you're supposed to separate egg whites and whip them until they "form stiff peaks". I went to howto.com and looked up separating egg whites and I thought I got it right. As far as I can tell, there is no yolk in the whites at all, but no matter how long I mix, or at what speed (in the blender), they don't form stiff peaks. I'm kind of stumped at this point and don't know what to do.
Any advice?
Sincerely,
Skye (with the pancake on his head