[Sca-cooks] beating eggs

[A F Murphy]

Lots! I can't imagine whipping eggs with a spoon. A whisk is pretty
good. And hand crank egg beater is one of the truly great inventions...
 I don't bake enough to give house space to an electric mixer, and an
egg beater will beat eggs, whip cream, beat a batter, I've made
butter... anything I ever need!

I remember someone mentioning that, in period recipes, "putting through
a strainer" was a way to whip. I can see that working better than a
plain spoon, it would introduce air if you did it often and briskly
enough... so, how do we know when you are supposed to do it a number of
times, for that reason, and when you just want a smooth sauce? I was
looking at something, (was it that spinach recipe? with all the "stuff")
 and wondering how you know the goal.

Anne

Stefan li Rous wrote:

>
>
>How much differance does it make to use a whisk instead of a spoon?
>Or one of the handcrank egg-beaters?
>
>--
>