FANTASTIC!! If egg whites become gray = overbeaten
Submitted by stay -
1/8/2018
There is ABSOLUTELY NOTHING WRONG WITH THIS WHIP!!! Julia Child references the greyness result in her book "Mastering the Art of French Cooking" regarding egg whites and other baking batters containing eggs that include the whites. GREY RESULT = over beaten!!!!! Which, considering the speed of the mixer is EXTREMELY EASY TO DO!!! I suggest to all that are feeling that this attachment is to blame for their baking disappointments to try the following before you put Kitchenaid and, MOST IMPORTANTLY - YOURSELF through a lot of headache for absolutely no reason. Those reviewers who've gotten replacements will experience the same exact outcome.
1.) When beating egg whites in a stand mixer (especially if your recipe calls for hand whisking) YOU MUST add a pinch of Cream of Tartar - a powdered spice sold everywhere - to stabilize the egg whites prior to mixing!!!!
2.) Due to the lightning-fast speed of the mixture YOU MUST STOP IT FREQUENTLY to check their consistency!!! If you do not, the whites will become grey in color and grainy, - reference Julia Child. She explains this in GREAT DETAIL in her PHENOMENAL BOOK, Mastering the Art of French Cooking. She devotes an entire chapter to eggs and another to equipment and the most engenius part is that she explains in GREAT AND GRAPHIC detail what happens if you underbeat, overbeat, don't add a stabilizer and another EXTREMELY IMPORTANT aspect - when to add the sugar or salt WHICH - BELIEVE IT OR NOT - IS ABSOLUTELY CRITICAL, detailing the undesirable results that will happen if you do not add these ingredients at precisely the right time. What I have discovered about baking, compared to regular cooking, IT IS AN EXTREMELY PRECISE ENDEAVOR. EACH AND EVERY PROBLEM LISTED HERE IN THE BAD REVIEWS IS ADDRESSED ABSOLUTELY as a problem/undesirable outcome of not being PRECISE - hardly the fault of the person attempting the creation as 99.9% of the recipes out there DO NOT WARN YOU ABOUT THIS STUFF.
3.) Go out and get yourself the aforementioned book by Julia Child. I have been cooking my whole life (I'm now 49) and reading this book has taught me SO MANY THINGS I didn't know myself. The book is a MASTERPIECE and is unlike any other book - it is a TEACHING BOOK - NOT JUST A COLLECTION of recipes.
I am not a publisher, book seller and have no interest other than my sincere interest in helping others. I bought my stand mixer because although I considered myself a great cook, I had little experience baking, was told of the precision necessity and was a little nervous. NO NEED IF YOU BUY THIS BOOK. I am a Customer Service Manager and if I were in charge of the Kitchen Aid call center, I'd have a few copies of this book handy for my reps. EVERY SINGLE EXAMPLE listed here is written in the book. THESE WERE NOT APPLIANCE OR ATTACHMENT FAILURES - the failures listed here were preventable if the persons were following a recipe that FAILED THEM!!! Every last one!! LADIES, ARM YOURSELVES WITH JULIA'S BOOK, She revised it when the stand mixer came out and she listed EVERY SINGLE FAILURE she had IN AMAZING DETAIL while attempting & revising the recipes in it. YOU'LL NEVER HAVE THE PROBLEMS LISTED HERE AGAIN!!!
Originally posted on Kitchenaid.com
Yes, I recommend this product
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