Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10 5/3/83; site olivej.UUCP Path: utzoo!watmath!clyde!floyd!harpo!seismo!hao!hplabs!oliveb!olivej!greg From: greg@olivej.UUCP (Greg Paley) Newsgroups: net.cooks Subject: Re: 'Food Processor' vs. Electric Mixer - (nf) Message-ID: <149@olivej.UUCP> Date: Fri, 2-Mar-84 11:48:19 EST Article-I.D.: olivej.149 Posted: Fri Mar 2 11:48:19 1984 Date-Received: Wed, 7-Mar-84 07:20:45 EST References: <948@inmet.UUCP> Organization: Olivetti ATC., Cupertino, Ca Lines: 13 Despite the disclaimers in the instructions for most food processors with regard to beating egg whites, they can do it very well. It does, however, require a special technique and the addition of a little vinegar (sounds strange but doesn't affect the taste). The directions for exactly how to do it are in Abby Mandel's book "Cuisinart Classroom". I've tried it and it works. Personally, I still like doing it with a wire whisk in a copper bowl so that I can control the exact degree of stiffness of the beaten whites. - Greg Paley