Advice 1: How beat egg whites with sugar

Proteins – the basis for many desserts. Of them bake airy meringue, they are boiled and served with butter sauce. Protein cream filled tarts, and puff pastry rolls, and the drawing of plastic masses make excellent decorations on the cakes. All of the desserts were successful, the proteins must be correctly beat.
How beat egg whites with sugar
You will need
    • 4 egg whites;
    • 8 tablespoons sugar or powdered sugar;
    • citric acid.
Instruction
1
Before whisking the eggs should be cool. Keep them in the fridge until cooking. It will not hurt to put in a cool place and a bowl for whipping – so the process will go faster, and the foam is more sturdy.
2
Carefully break eggs one at a time over a separate bowl. Do not expose the yolk, otherwise the protein will not be lush. Accidentally caught in a Cup pieces of the shell, remove corner of paper towel.
3
Find a suitable container for whipping. Utensils should be dry and completely clean, containing no traces of fat. Choose a deep enough bowl or pan in the process of whipping weight will increase several times.
4
Pour the whites into a container. Beat the mass with a wire whisk, making a uniform motion in the same direction. When mass is about to increase in volume and the foam bubbles will become small, start small portions add sugar or pre-sifted powdered sugar. At the end of the whipping add a bit of citric acid or a few drops of lemon juice to the cream was plastic.
5
Properly beaten egg whites represent a lush and fairly dense foam forming a stable "peaks". If after 10 minutes after the start of whipping you cannot achieve high foam, place the container with the squirrels into a saucepan with cold water and proceed. Do not add sugar in insufficient risen a lot, otherwise you will not be able to bring it to the required pomp. From the finished protein can be cooked meringue or to prepare cakes, meringues.
6
For greasing cakes and toppings for waffles and cakes prepare protein custard cream. Cook thick syrup of half Cup water and 8 tablespoons sugar. In a separate bowl whip the egg whites in a high dense foam. Not stopping whipping, a thin stream pour in the mass of hot sugar syrup. Constantly stir the cream with a whisk, making them smooth circular motion.
7
After brewing, add to the mixture a drop of citric acid. If necessary, the cream can be tinted with natural or artificial dyes, and add flavorings, e.g., vanilla. Thoroughly mix the mass of the halo. The cream should be used immediately after preparation. Beaten egg whites – perishable, not subject to long storage.

Advice 2: How to remove protein from urine

The presence of protein in the urine can mean the presence of diseases of the urinary tract or kidneys. However, not always the diagnosis of these diseases in protein in the urine properly. After all, it can be detected in the urine and under entirely different circumstances.
How to remove protein from urine
You will need
  • - cranberry;
  • - parsley seeds;
  • - birch buds;
  • - the roots of parsley;
  • - bark fir.
Instruction
1
If in the urine of man have never found a protein, and gets a single analysis in which it was discovered is not a cause for concern. In this case, you must retake the analysis. Increased protein in the urine can also occur if a person recently got out of bed and right after that the collected urine is usually also not a reason to worry. Increased protein in the urine is very common in pregnant women. This is because during pregnancy there is considerable strain on many organs, including on the urinary organs and kidneys.
2
From folk remedies to get rid of protein in the urine, the most popular are the following:Prepare cranberry juice. Take fresh or frozen cranberries, cranberry juice squeeze, as peel boil for 15 minutes. Then cool the broth and mix it with juice — the juice is ready. You can add sugar or honey.
3
Take 1 teaspoon of parsley seeds, RUB and pour a glass of boiling water, infuse on a water bath for 2=hours. Drink infusion during the day.
4
Take 2 tablespoons of birch buds, pour a glass of water and bring to a boil, and then pour the broth into a thermos and leave for 90 minutes. Drink the broth three times a day 50 grams.
5
Take 1 tablespoon of crushed roots of parsley and pour a glass of boiling water. Decoction, take 4 times daily 1 tablespoon.
6
Shredded fir bark fill 1/3 liter cans, pour boiling water and insist in a water bath for one hour. Cooled broth take half an hour before meals 3 times a day 50 grams. Instead of crust, you can use the fir oil — 5-6 drops to 3 tablespoons.Whichever you choose, the way to eliminate protein from urine, it is recommended in any case to first contact and consult with your doctor.

Advice 3: How to whip meringues

Tasty treat is uplifting and contributes to a great pastime with family and friends. Cakes , meringuescooked in the homewill add comfort and warmth to any home.
How to whip meringues
You will need
    • fresh eggs - 4 pieces;
    • sugar or powdered sugar - 1 tbsp.
Instruction
1
Before cooking the meringue chill eggs in the refrigerator, so you will significantly reduce the whisking. Use only fresh eggs.
2
For making meringue take a clean and dry the dishes, separate the whites from the yolk. Remove them from the raw eggs, procalis hole large needle from two sides. Container, which needs to be transferred proteins, can be made of any material – ceramic, glass, it is important not to use aluminum cookware, or you will get a squirrel with a gray tint.
3
Take a mixer with master nozzles. Beat the whites, starting with the lowest speed, gradually increasing speed of rotation of the nozzles. Be sure to stay tuned to halo reach to the bottom of the dish with the protein and whipped the entire volume of the meringue, otherwise at the bottom of the proteins can remain liquid.
4
Once the consistency of the meringue starts to thicken, start adding the sugar. Introduce it gradually, over the fourth part from a teaspoon while whisking with a mixer. All the sugar is added immediately, dissolve into the meringue and make it liquid, you will not be able to correct. When cooking cakes , meringues , use powdered sugar at the rate of 1:4, i.e. 1 Cup of powdered sugar take 4 protein.
5
The degree of readiness of the meringue determine the foam volume and proteins. Foam should be thick and not spread, and the mass is brought to readiness, several times more than its original volume.
Note
Make sure that the utensils that are going to whisk the egg whites were not only dry and clean, but without fat droplets or yolk, the extra foreign bodies can adversely affect the whipping of the mixture.
Useful advice
Preparing the meringue (meringue), correctly calculate the volume of the powdered sugar, because fewer sugar meringue will get sticky, and if you overdo it, it's too sugary and airy. Adding sugar to whites in the ratio of 1:4, consider the size of the eggs.

Advice 4: As vzbit proteins in the foam

Protein cream is one of the most popular additions to any dessert and the basis for the preparation of meringue. To make this airy treat in the home. However, to obtain a strong protein foam must meet certain conditions.
As vzbit proteins in the foam
You will need
    • proteins;
    • water for pasteurization;
    • ceramic or glass dish;
    • halo;
    • mixer;
    • sugar.
Instruction
1
To prepare the dessert is better to take only fresh eggs from proven manufacturers. There are several ways of separating the whites from the yolk. You can skip the protein through a special nozzle (sold in hardware stores), or use a paper funnel. Just as easy to extract the protein, pierced the egg with two sides of a thick sharp needle.
2
If you want to protect yourself from salmonellosis, it is possible to carry pasteurized egg whites. Mix proteins with water at the rate of two tablespoons of water for one protein. Heat the mixture on low heat, do not forget to constantly stir. Removal of microbes it is necessary to heat the whites to a temperature of 60 degrees and hold them on fire for about 3 minutes. The temperature regime can be tracked using a pastry thermometer. In fact, if the mixture starts to bubble, remove the pan from heat and quickly stir contents. Then you can continue heating.
3
After pasteurization, proteins must be cooled down to room temperature. If you beat them more cold, the foam will turn faster but will be less lush and sustainable. Place the whites in a tall glass or ceramic dish. In any case, do not use for whipping protein foam aluminum cookware, otherwise the mixture will become gray. The dish must be perfectly clean and dry, if moisture and fat gets into the whites, they will not be able to become truly air.
4
Beat the whites you can manually, using a regular whisk. But will have to spend a lot of time and effort. Therefore, for the preparation of a protein foam is better to use a mixer. The perfect beater of this product is the frame. Start on low speed, gradually increasing it. If you whip the whites at once, they will become liquid and will not be able to rise. Watch carefully so the mixture were involved in the process of beating and rotated evenly.
5
When you need to enter in the foam with sugar, add it gradually (about half teaspoon) to the already well-formed mass. If you pour all the sugar at once, it immediately dissolved and the proteins will lose their shape. As you add sugar the process of churning does not stop.
6
Well-beaten whites increase in volume by about five times. After putting some of this foam on the product or the tray, it perfectly retains its shape and does not spread.

Advice 5: As vzbit proteins in a dense foam

Whites, whipped in a dense foam , or as it cooks, until stiff peaks are used in many baking recipes and not only. There are various soufflés, meringue, meringue, icing, and cream. Regardless of the purposes with which you whip the whites, there are several factors that can affect the protein foam and turn your culinary adventure into a disaster.
As vzbit proteins in a dense foam
You will need
  • - eggs;
  • - sugar or sugar;
  • acid.
Instruction
1
Freshness acluche just beat the eggs that are at least 3-4 days. Fresh egg protein "thicker" and whipped harder, giving less volume. The eggs are "older" protein thinner, and though the foam from it less stable, but its more.
2
The office will alcapone that separate chilled white from the yolk much easier than warm, so keep eggs in the refrigerator until the moment you are going to break them. Don't let any yolk into the bowl with the squirrels, he will not allow them to take the right amount. If still a bit of it fall into the tank, remove the patches with half the eggshell. In any case, do not try this with your fingers, even if you believe in their absolute purity. Your skin always has some fat, but it also prevents the formation of foam.
3
Temperature belcaire the whisking, bring the whites to room temperature. Yes, the cold whites whipped faster, but give a warm rich lush and persistent foam, they have more air bubbles.
4
Postapostolic spotlessly clean and dry bowl of glass, stainless steel or copper. Plastic utensils often absorb fat and moisture. Even a few drops of water can ruin your meringue. It is therefore not recommended to beat squirrels in areas with high humidity.
5
Speed mixerlayout beat the protein at low speed, gradually moving to the middle. The more you whip the foam, the smaller the bubbles in it and the more they produce more, which increases the volume and gives a stable structure.
6
Introduction Saharan introduce sugar or powdered sugar before I start whipping protein. Such actions will lead to the fact that the time you spend on getting a stable foam will be doubled. On average, one protein put at least 2 tablespoons of sugar. When you pour all the sand, still whisking, take some foam and RUB between your fingers. It should feel smooth with no grains, but not too hard. If you feel the crystals of sugar, continue whisking until they dissolve.
7
Stabilizatoriaus, such as lemon juice, cream of Tartar or vinegar, will serve as foam stabilizer. Use about ½ teaspoon of one of these ingredients for every 4 protein.

Advice 6: How to whip egg whites for meringue

Beaten egg whites are used to prepare various confectionery products – biscuits, soufflés, meringues and, of course, meringue. The quality of the foam depends on the quality of the product. Many wonder how to whisk the egg whites correctly and is the right approach, because not knowing some of the subtleties, you can spend time and products for nothing.
How to whip egg whites for meringue

The first thing to do is to carefully separate the yolks from the whites. If the product will present a shred of the past, you are doomed to failure.

How to separate the whites from the yolks

Our grandmothers separated the whites from the yolks just gently breaking the shell with a knife or on the edge of the bowl, and then poured all the contents in a flat plate and hands removed the yolk.

Our contemporaries are modernized this process, it is significantly easier: the yolk can be easily extracted using a small plastic bottle just by holding it up to the yolk and a bit of squeezing. Then the yolk is sucked and just as easily transferred to another container.

If by hand was not a plastic bottle to separate the yolk from the white can be another simple way. From both ends of the eggs in the shell bore small holes through which is blown protein. The yolk remains in the shell.

You can separate the white from the yolk simply by separating the shell into 2 halves and pouring the contents back and forth over a bowl. While protein will drain into the bowl, and the yolk remains in the shell.

How to beat egg whites

A few years ago were encouraged to whip the chilled whites, but recently the opinion of the cooks about it has changed. Now, before you start the procedure, it is recommended to hold the eggs for several hours at room temperature. But in fact, the structure of refrigerated eggs are more dense, and its harder to oxygenate.

Beat egg whites is best, not using a mixer. Whisk or fork should be your helpers in this matter. If you are inclined in the direction of the mixer, then choose low speed, with the nozzles of overlapping frames. Cocktail blender absolutely will not fit.

It is important, what material will be made dishes, in which you beat egg whites. For this purpose, suitable ceramic, glass, enamelled (no chipping), ideally copper. And under no circumstances are aluminum and plastic.

And, perhaps most importantly – the dishes must be perfectly clean and dry. Fat in any, even the most insignificant amount, would negate all the work.

Start to whisk the egg whites need at a low speed, then gradually increasing it. Impatient chefs whites will become a mass of liquid and will not whipped.

The freshness of the eggs plays a role. Old eggs will not vzbivayte. In any case, in the process of whipping the whites and added a pinch of salt or a few drops of lemon, but even that may not save the situation.

In the process of whipping should involve the whole protein mass. You grab the whites with a whisk or fork to the bottom, otherwise the bottom of the dish, they will remain liquid.

While beating should get a firm foam. If it is beaten well enough, that is not increased 4-5 times, then the bubbles get larger and burst, causing the cakes to fall.

A very important point added sugar. It is impossible to pour it all at once. Only a little bit (a quarter teaspoon) and in the process of whipping. At this point, the foam needs to be enough air.

For meringues or meringue sugar should be replaced with powdered sugar. It is important to observe proportions – a Cup of sugar takes 4 protein. The shortage of sugar, the meringue will get sticky, the excess is fragile and sickly.

For meringue or meringue of the whites whipped very cool, with a pinch of salt and a few drops of lemon juice. The foam tip should when you pull to remain in the vertical position. It's called beat until peaks. If you need the addition of sugar, whip the whites until fluffy foam, and then introduce sugar. The process of beating continued until bringing it to uniformity and gloss.

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