With the type of whisk that produces
the very curdled appearance of the egg white, the cell walls of the omelet
or souffle are more likely to collapse during baking, and, by many cell walls
running together, a very coarse texture is obtained or the product falls.
The above statements regarding whisks also apply to egg beaters of the
rotary type. There is some variation in the width and the curvature of
the blades of these beaters.
If the quotation concerning emulsifying apparatus, from Clayton, in the
chapter on emulsions is changed to read, "It is quite reasonable to believe
that for any given egg beater there exists an optimum speed or degree of
agitation or beating, and an optimum time of beating, whereby the most
350 EGG COOKERY
perfect beaten egg white is obtained for a definite use," the statement may
apply equally to egg beaters.
Longer experience only emphasizes the importance of the foregoing quo-
tation from the chapter on emulsions. For instance, in the Foods Laboratory
a procedure had been worked out whereby excellent angel cake is made by
beating the egg white and adding the sugar, using high speed on the
Kitchen Aid. The beating must be timed to the second, because with
several hundred r. p. m. a few seconds too long makes a tremendous
difference.
When Peet and Lowe began work on starting baked products in cold
and preheated ovens, it was necessary to mix six times the angel cake
recipe at one time. But it was found that the time of beating the egg whites
on an institutional, large-sized Hobart mixer had to be increased over the
time used with the Kitchen Aid to have the same stage of stiffness.
Bailey obtained larger volume from the thick portion of the white than
from the thin part when whipped on a Hobart type mixer, but results
were opposite on an electric Dover type.
Barmore states that with hand rotary beaters there w^as more reduction
in viscosity for the corresponding reduction in specific gravity than with
the electric beater used in his experiments. It has been the experience in
this laboratory that Barmore's hand beaters 1 and 2 are poor types.
Hand-operated rotary beaters may be turned at varying speeds. But fast
initial beating of egg white gives a larger volume to the egg white.
The gear ratio for hand-operated rotary beaters is about 1 to 5, i.e., one
turn of the handle gives about 5 revolutions of the blades. If the handle
is turned 120 r. p. m., the blades would turn about 600 revolutions. The
speed of electric mixers, depending on the particular mixer, the speed, and
for some mixers the load or stiffness of material used, may range from 300
to 2400 r. p. m.
Wire whisks or rotary beaters. One question that is constantly asked
regarding the whipping of egg whites is whether it is better to beat them
with a whisk or rotary beater. A great deal depends upon whether the
egg whisk or rotary beater is a good type of its class or a poor one. If the
eggs are whipped so that the cells in the cake are the same size there
seems to be little difference in the finished product. Whisks sometimes
give a larger volume than rotary beaters in angel cake.
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With the type of whisk that produces
the very curdled appearance of the egg white, the cell walls of the omelet
or souffle are more likely to collapse during baking, and, by many cell walls
running together, a very coarse texture is obtained or the product falls.
The above statements regarding whisks also apply to egg beaters of the
rotary type. There is some variation in the width and the curvature of
the blades of these beaters.
If the quotation concerning emulsifying apparatus, from Clayton, in the
chapter on emulsions is changed to read, "It is quite reasonable to believe
that for any given egg beater there exists an optimum speed or degree of
agitation or beating, and an optimum time of beating, whereby the most
350 EGG COOKERY
perfect beaten egg white is obtained for a definite use," the statement may
apply equally to egg beaters.
Longer experience only emphasizes the importance of the foregoing quo-
tation from the chapter on emulsions. For instance, in the Foods Laboratory
a procedure had been worked out whereby excellent angel cake is made by
beating the egg white and adding the sugar, using high speed on the
Kitchen Aid. The beating must be timed to the second, because with
several hundred r. p. m. a few seconds too long makes a tremendous
difference.
When Peet and Lowe began work on starting baked products in cold
and preheated ovens, it was necessary to mix six times the angel cake
recipe at one time. But it was found that the time of beating the egg whites
on an institutional, large-sized Hobart mixer had to be increased over the
time used with the Kitchen Aid to have the same stage of stiffness.
Bailey obtained larger volume from the thick portion of the white than
from the thin part when whipped on a Hobart type mixer, but results
were opposite on an electric Dover type.
Barmore states that with hand rotary beaters there w^as more reduction
in viscosity for the corresponding reduction in specific gravity than with
the electric beater used in his experiments. It has been the experience in
this laboratory that Barmore's hand beaters 1 and 2 are poor types.
Hand-operated rotary beaters may be turned at varying speeds. But fast
initial beating of egg white gives a larger volume to the egg white.
The gear ratio for hand-operated rotary beaters is about 1 to 5, i.e., one
turn of the handle gives about 5 revolutions of the blades. If the handle
is turned 120 r. p. m., the blades would turn about 600 revolutions. The
speed of electric mixers, depending on the particular mixer, the speed, and
for some mixers the load or stiffness of material used, may range from 300
to 2400 r. p. m.
Wire whisks or rotary beaters. One question that is constantly asked
regarding the whipping of egg whites is whether it is better to beat them
with a whisk or rotary beater. A great deal depends upon whether the
egg whisk or rotary beater is a good type of its class or a poor one. If the
eggs are whipped so that the cells in the cake are the same size there
seems to be little difference in the finished product. Whisks sometimes
give a larger volume than rotary beaters in angel cake.