4
votes
1answer
188 views

Why fold in ingredients, why not just whisk?

Many recipes such as those for soufflé, call for folding in ingredients into whipped egg whites, so that you don't knock the air out. But why not just whisk the ingredients in? That way there's no ...
6
votes
2answers
626 views

Why did a receipe call for pouring boiling butter in egg-whites?

I made a sponge cake using a receipe from an old cookbook and at one point it told me to melt and boil butter and pour the boiling butter into beaten egg-whites, let sit for a minute and then mix ...
4
votes
2answers
2k views

Is it possible to prevent a japanese cheesecake from deflating or sinking?

A japanese cheesecake is basically like a cheesecake fused with a spongecake. When i beat the egg whites they peak perfectly then i am required to get 1/3 of the egg white mixture and fold it into ...
4
votes
2answers
4k views

Can you substitute whole eggs for egg whites in baking?

Will using egg whites instead of whole eggs have an effect on the finish product when baking?
3
votes
3answers
893 views

Baking zucchini bread without egg yolks

I'm trying to reduce cholesterol in my diet and have switched to using egg whites (from a carton) instead of whole eggs. This substitution usually works out OK, but when I make zucchini bread -- and ...
11
votes
8answers
11k views

How can I make macarons with “feet” in my oven at home?

I've tried many macaron recipes, and all have tasted very good. The problem is they always end up as a meringue, or looking like cookies. They usually don't have the "feet" that macarons are known ...