SC - Whipped Cream
Liam Fisher
macdairi at hotmail.com
Fri Sep 24 05:51:03 PDT 1999
>It appears to have been largely true, but not without possible
>exception. While I'm not aware of any truly medieval whipped cream
>usage, I've seen some suspicious cases of egg whites being run through a
>strainer, and I think there's a reference to whites being run through a
>strainer till they're as thick as pap or some such. I could be wrong. It
>is a fact, though, that pumping egg whites through a strainer will
>aerate them as effectively as beating them, if you repeat the process
>enough times.
Different texture, but close. The beaten ones are stiffer the sieved ones
are ribbony. I was told about it once so I tried it. It takes a while too.
In forcing the whites through the strainer they get some aeration, but not
as much as a good beating.
Cadoc
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