10
11
• To produce a higher loaf of bread, use
water that potatoes have been cooked in.
• Using too much liquid, or baking on a
humid day, can cause your bread to fall or
wrinkle on top.
CAkE BAkING
• Have all ingredients and mixing bowls at
room temperature (BUT when preparing
whipped cream as a topping, bowl, chef’s
whisk, and cream should be refrigerator-
cold). Room temperature ingredients
incorporate and blend more easily.
• Fill pans immediately after mixing.
• Bake immediately after filling pans.
• Check for doneness at the beginning of
the time range given.
• Cool cakes completely on a wire rack
after baking.
• Using an offset spatula will make
spreading frosting easier.
Egg Whites
Egg whites at room temperature are best
for whipping. Bring to temperature safely
by placing eggs in a bowl of warm water for
10 to 15 minutes.
Add a small amount of acid such as cream
of tartar, lemon juice or vinegar when
whipping egg whites to stabilize them and
allow them to reach their optimum volume
and stiffness. Use
1
⁄
8
teaspoon (0.5 ml)
cream of tartar per large egg white – or
1 teaspoon (5 ml) cream of tartar per cup
of egg whites (8 to 10 large).
The time required to whip egg whites
will vary with the temperature of the
egg whites, age of egg whites, and
temperature/humidity of the kitchen. Keep
a close watch while whipping egg whites.
In humid or damp weather, you may not get
the volume of whipped egg whites that you
do in drier, warmer weather.
Place the room temperature egg whites
in the clean, dry mixing bowl. Attach the
clean, dry chef’s whisk. Start whipping the
egg whites and gradually increase to speed
6 until foamy, and then gradually increase
to speed 12. If egg whites are beaten too
rapidly in the beginning, their structure
will not be as stable and strong, and they
will not reach the volume that they should
when completely beaten. Over-beaten
egg whites will also separate or weep in a
meringue topping.
When adding sugar to egg whites timing
is important. If adding less than ¼ cup
(50 ml), add it in the beginning at the raw
white stage. For larger amounts, add sugar
slowly and gradually to the whipped egg
whites after they reach soft peak stage.
Always add sugar in a slow steady stream
while egg whites are being whipped – do
not add sugar directly to the centre of the
bowl on top of beaten egg whites; doing
this may cause them to deflate.
When whipping egg whites, they will at
first appear foamy or frothy. Then they
will become stiffer and start to hold their
shape. Next, soft peaks will form – this is
when the tips of the peaks fall when the
whisk is lifted up – soft peaks are often
required for mousses or soufflés. The next
stage is almost stiff to stiff peaks. This is
used for recipes such as meringues – the
whites will appear dry, the peaks will hold
their shape, and the whites will be shiny.
The final stage is stiff and dry. The whites
will not be uniformly white, but will appear
speckled, and they will no longer be shiny
in appearance.
Beaten egg whites should be used
immediately after beating them. If they wait
for longer than 5 minutes, they will begin to
deflate and lose volume and structure. Egg
whites beaten with sugar or cream of tartar
are more stable and will last a little longer.
Sanitizing Egg Whites
Take care when adding raw egg whites to
recipes that are not cooked or baked as
there is a chance they may carry harm-
ful bacteria. If you have a recipe that calls
for raw egg whites, you may wish to use
powdered egg whites or “sanitize” the egg
whites by doing the following: Place the
egg whites, 2 tablespoons (30 ml) of the
granulated sugar from your recipe,
2 tablespoons (30 ml) water, and a pinch
of cream of tartar in the Cuisinart
™
mixing
bowl and stir until smooth. Place over the
pan of simmering water and stir constantly
with a spotlessly clean rubber spatula until
the mixture registers 160°F (70°C) on an
instant- read thermometer – start check-
ing the temperature after about a minute of
stirring. When the egg white mixture reg-
isters 160°F (70°C), dry off the bottom of
the bowl and place on the Cuisinart
™
stand
mixer. Insert the chef’s whisk. Continue as
directed in your recipe.
WhIPPING CREAM
The difference between heavy cream and
whipping cream is the butterfat content.
The higher the butterfat content, the
more stable the whipped cream. Heavy
cream has a higher butterfat content than
whipping cream does. Light cream may
also be whipped, but will not last as long.
Creams that are not ultra-pasteurized are
best for whipping.
The yield of cream generally doubles in
volume. To make 2 cups (500 ml) of softly
whipped cream, pour 1 cup (250 ml) of
heavy/whipping cream into the well-chilled
mixing bowl. Starting on speed 1 and
increasing to speed 10 or 12, whip until it
just begins to hold its shape. Add about
½ teaspoon (2 ml) pure vanilla or other pure
flavoured extract and 1 to 2 tablespoons
(15 ml to 30 ml) granulated or superfine
sugar. Whip until the cream holds soft,
floppy peaks.
To make whipped cream
• Start with well-chilled cream, mixing bowl
and chef’s whisk (place bowl and whisk
in freezer for at least 15 minutes before
making whipped cream). The room should
not be too hot.
• Whip cream on low speeds until small
bubbles foam – this will take about 30
seconds.
• Gradually increase to speed 6 and
continue beating until the whisk leaves a
trail.
• If you are making a sweetened, flavoured
whipped cream, begin to slowly add
the sugar and flavourings as the cream
becomes soft and billowy in appearance.
• Increase to speed 8 or 10 – but do not
look away – it takes just seconds for
cream to go from smooth and creamy
whipped cream to whipped cream with
grainy bits of butter forming.
• Stop whipping cream when it has
doubled in volume – it should be smooth,
creamy and thick, forming either soft (for
garnishing desserts, folding into desserts)
or stiff (for topping cakes, desserts,
piping decoratively) peaks.
• Unless stabilized, whipped cream should
be served immediately.
Stabilized whipped cream
Stabilized whipped cream will hold longer
in the refrigerator before using, and it can
also be used for decorating using a pastry
bag and tip. Using gelatin or a purchased
stabilizer will prevent whipped cream from
weeping.
To make stabilized whipped cream, soften
gelatin by sprinkling it over water in a
measuring cup. Let stand 5 minutes to
soften. Then place the measuring cup in
a pan of simmering water and stir over
low heat until gelatin is dissolved. Let cool
slightly before adding to cream – but do not
allow to get cold and harden.
• For 1 cup (250 ml) of cream, use
½ teaspoon (2 ml) gelatin soaked in
1 tablespoon (15 ml) water.
• For 2 cups (500 ml) of cream, use
1 teaspoon (5 ml) gelatin soaked in
2 tablespoons water (30 ml).
• For 8 cups (2 L) of cream, use
1 tablespoon (30 ml) + 1 teaspoon (15 ml)
gelatin soaked in 8 tablespoons (120 ml)
water.
Follow basic whipping instructions, adding
cooled gelatin mixture to cream all at once
after it as whipped to a slightly thickened
stage.
OPTIONAL ATTAChMENTS
AND ACCESSORIES
Your Cuisinart
™
Stand Mixer has three power
outlets – two on the top and one on the
front – for a variety of attachments that can
be purchased separately.
Simplify your life, and save valuable counter
space, by using your stand mixer as a
power source for these versatile
attachments:
Pasta Maker
– makes delicious homemade
pasta. Includes six pasta plates, from
spaghetti to lasagna.
Large Meat Grinder
– grinds a variety of
meats, vegetables, and cheeses. Includes 3
grinding plates and 2 nozzles for making
homemade sausage.
40-ounce (1.2 L) Glass Blender
– blends
frozen drinks, smoothies and shakes, and
even purées soups and sauces.
Citrus Juicer
– extracts nutritious juice from
all your favourite citrus fruits.
