This unlined 12" Copper Beating Bowl is a favorite in professional kitchens. Conalbumin, a protein contained in egg whites, has the capability of attaching metal ions to itself which it does only when beaten in an unlined copper bowl. The harmless reaction, along with the action of a whisk, allows more air to be beaten into the egg whites. Lighter and higher, by up to one third, the egg whites are much more stable for use in souffles and . . .
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