Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site rtech.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!houxm!vax135!cornell!uw-beaver!tektronix!hplabs!amdahl!rtech!jeff From: jeff@rtech.UUCP (Jeff Lichtman) Newsgroups: net.cooks Subject: Re: Egg Whites Message-ID: <605@rtech.UUCP> Date: Wed, 21-Aug-85 02:25:18 EDT Article-I.D.: rtech.605 Posted: Wed Aug 21 02:25:18 1985 Date-Received: Sun, 25-Aug-85 05:36:45 EDT References: <3478@dartvax.UUCP> <7563@Shasta.ARPA> <792@brl-tgr.ARPA> Distribution: net Organization: Relational Technology, Alameda CA Lines: 19 > > Cream of tartar is used to aid the egg whites in peaking nicely when they > are whipped. It is said that if one whips eggs in a copper mixing bowl > that cream of tartar is not needed to make wonderful peaks. > > floyd > > floyd@brl.arpa There was a good article on eggs in "The Cook's Magazine" several months ago. It said that when small amounts of copper get mixed into the egg whites, it alters the molecular structure to make the whites more elastic. This allows beaten whites, when baked, to expand more before setting. -- Jeff Lichtman at rtech (Relational Technology, Inc.) aka Swazoo Koolak {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff