Guessing, perhaps you could get a pirex bowl real cheap. Gary Patterson
-----Original Message----- From: Lisa Belville via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, October 27, 2017 12:16 AM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: Re: [CnD] Making whipped cream Hi, Kathy. Thanks for this. Unfortunately, the only glass bowl I have is way too small. How much of a difference would using a plastic bowl make? Sent from my iPhone > On Oct 26, 2017, at 11:23 PM, Kathy Brandt via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > That is for stiffly beating egg whites, not making whipped cream. For whipped > cream, you need to buy what is called heavy or whipping cream. You are right > about cold beaters and cold bowl. The bowl should be stainless steel or > glass, not plastic, because plastic can absorb the fat from the cream. Put > the mixer on high-speed, and then listen for how the sound in the bowl > changes, stopping the mixer and checking out how cream feels. You do this, > because if you whip too long, the cream will turn into butter. > > >> On Oct 26, 2017, at 8:59 PM, Gary Patterson via Cookinginthedark >> <cookinginthedark@acbradio.org> wrote: >> >> 1. First put your beeters in the freezer. >> Two: Have your egg whites as cold as you can, 3. Beet with as fast as >> possible until egg whites are forming peaks. >> >> This method whould work. >> >> Gary Patterson >> >> >> -----Original Message----- >> From: Lisa Belville via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Thursday, October 26, 2017 1:43 PM >> To: cookinginthedark@acbradio.org >> Cc: Lisa Belville >> Subject: [CnD] Making whipped cream >> >> Hi, all. I'm making a no-bake cheesecake that calls for heavy cream. I >> usually use something like Cool Whip for theese things. How long do I beat >> the heavy cream? I have a balloon whisk and a small hand mixer. I'm assuming >> the mixer would work better than the whisk. Here's the recipe: >> >> No-bake Dulce De Leche Cheesecake by Tasty >> 6 servings >> >> Ingredients >> 24 chocolate cream cookie >> ⅓ cup butter, melted > That is for stiffly beating egg whites, not making whipped cream. For whipped > cream, you need to buy what is called heavy or whipping cream. You are right > about cold beaters and cold bowl. The bowl should be stainless steel or > glass, not plastic, because plastic can absorb the fat from the cream. Put > the mixer on high-speed, and then listen for how the sound in the bowl > changes, stopping the mixer and checking out how cream feels. You do this, > because if you whip too long, the cream will turn into butter. > > >> On Oct 26, 2017, at 8:59 PM, Gary Patterson via Cookinginthedark >> <cookinginthedark@acbradio.org> wrote: >> >> 1. First put your beeters in the freezer. >> Two: Have your egg whites as cold as you can, 3. Beet with as fast as >> possible until egg whites are forming peaks. >> >> This method whould work. >> >> Gary Patterson >> >> >> -----Original Message----- >> From: Lisa Belville via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Thursday, October 26, 2017 1:43 PM >> To: cookinginthedark@acbradio.org >> Cc: Lisa Belville >> Subject: [CnD] Making whipped cream >> >> Hi, all. I'm making a no-bake cheesecake that calls for heavy cream. I >> usually use something like Cool Whip for theese things. How long do I beat >> the heavy cream? I have a balloon whisk and a small hand mixer. I'm assuming >> the mixer would work better than the whisk. Here's the recipe: >> >> No-bake Dulce De Leche Cheesecake by Tasty >> 6 servings >> >> Ingredients >> 24 chocolate cream cookie >> ⅓ cup butter, melted >> 13 oz dulce de leche >> 8 oz cream cheese >> 1 tablespoon vanilla extract >> 1 cup heavy cream, whipped >> 8 strawberry, halved, to garnish >> >> Preparation >> 1. Crush cookies and mix with butter. >> 2. Spread mixture over pie pan, pressing down to make a compact crust. >> Refrigerate crust while making filling. >> 3. Mix filling ingredients, (dulce de leche, cream cheese, and vanilla >> extract) until smooth. In a separate bowl whip the heavy milk. Mix whipped >> cream into filling ingredients. >> 4. Spread mixture over pie crust. >> 5. Refrigerate the pie for at least 4 hours or overnight. (If you’re in a >> hurry, you could also freeze the pie for 1-2 hours.) 6. Top with >> strawberries, cut, and serve. >> 7. Enjoy! >> >> Sent from my iPhone >> _______________________________________________ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> >> _______________________________________________ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
