cas
Assistant Cook
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
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