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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

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