What Type of Copper Bowl to buy
Posted: 03 October 2010 11:37 AM   [ Ignore ]
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Am buying a Copper Bowl to whip up my egg whites…is there anything I shd look for in specific or anything i need to know before I purchase them? Do I need to get a hammered one or one with a smooth surface?

Does it help beat yolks good too? I know what it does to whites creating Copper Conalbumin (Pg 293, Cake Bible) creating a stable foam…thanks.

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Posted: 03 October 2010 02:17 PM   [ Ignore ]   [ # 1 ]
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Sharon, a regular stainless steel stand mixer bowl plus creme of tartar works much better than a copper bowl.

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Posted: 03 October 2010 03:47 PM   [ Ignore ]   [ # 2 ]
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Oh, is it? Then ‘d rather invest in something else I don’t have… Guess i was getting too fascinated with the Copper bowl and its attributes.

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Posted: 03 October 2010 08:55 PM   [ Ignore ]   [ # 3 ]
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Copper bowls were necessary prior the affordability of the stand mixer and the invention of crememtartar -:)

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Posted: 03 October 2010 11:37 PM   [ Ignore ]   [ # 4 ]
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That’s VERY good to know, Hector!!!

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Posted: 04 October 2010 08:56 PM   [ Ignore ]   [ # 5 ]
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Hi Sharon, 

I completely agree with Hector.  I have never had a problem whipping egg whites or egg yolks in my stand mixer.  They always whip up nice and fluffy.  The cream of tartar helps you avoid overbeating the egg whites.  Besides a good sized copper bowl is quite expensive.  Save your money towards something you will use alot.

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Posted: 05 October 2010 01:23 AM   [ Ignore ]   [ # 6 ]
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Yes Liza, absolutely!

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