Even though it doesn't always pay off, I am someone who typically doesn't spend much time reading labels if my task at hand looks logical and straight forward, which is why I had my hand mixer on its lowest setting for 5 minutes while I switched it between my left and right hand when they got tired. Then for whatever reason, divine intervention maybe, I looked down at the mixer and there on the handle read the numbers of its dial speed all the way down to #10 which read "egg whites". Tentatively, remember I haven't used it at a level 10 before, I slowly moved the dial and right before my very surprised eyes I had stiff egg whites in seconds! Wait a minute, should I be sharing this with you? It makes me sound like a bit of a dork, but I'm not hiding the fact that I'm a complete novice when it comes to electric hand mixers.
I gently folded the egg whites into my batter as instructed and witnessed their magic. They made it so smooth and silky that it simply poured itself into the baking pan. I suddenly thought of all the June Cleavers of the 50's with this magical new tool and how happy they all must have been at making this task so quick and easy. And the result? Minutes ago I took out of the oven a yummy sweet potato pie for tomorrow's meal. I can't wait to taste it.
The salad I'm making is a red cabbage with walnut and chevre - so so good. While slicing the cabbage I happened to notice the beautiful and almost psychedelic patterns of its insides. Check it out. (click it for a larger view)
I wonder if any of the many graphic designers whose I work I see online use food as a source of some of their inspiration? I can see its influence in their work.
1 comment:
Man, do I wish I had read this before I tackled what was to be a Rhubarb Meringue pie! The mixture of egg whites and sugar and vanilla looked like a sad puddle of foam over the tart filling. I will try your trick and perhaps I can renew the family's interest in my baked fare!
Congratulations!
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