3 WAYS TO WHIP IT, WHIP IT REAL GOOD!

Sometimes even good food needs to be whipped!  Certain foods actually become even better when they are given a good whipping.  And it doesn’t have to be messy, painful, or fraught with failure.  Let me show you three ways you can take ordinary foods and whip it, whip it real good…

WHIP THAT CREAM!

Whipped cream is the simplest liquid to transform into a sumptuous solid.  Who doesn’t love layers of velvet soft coolness blanketing everything from ice cream sundaes to steaming hot cocoa?  Check out how easy it is to whip up this culinary staple from 3 common ingredients:

  • 1 cup of heavy cream, chilled
  • 1/2 cup of powdered sugar
  • 1 tspn of vanilla extract

And if you are in a mood to boost the flavor even farther, drizzle in some Valmas Coconut Crema and then spoon over a warm bananas foster!

 

WHIP THOSE EGGS!

If you are exciting about the satiny and cloud-like lightness of whipped egg whites, you will be happy to learn there are only a few tricks necessary to produce outstanding meringue for pies, frostings, angel food cake, or topping specialty cocktails.  Again, it is only a few simple ingredients:

  • 1 cup of egg whites (unlike heavy cream, you want you whites to come to room temp before whipping.  That is how you get them extra fluffy)
  • A pinch of salt
  • 1 teaspoon of cream of tartar, lemon juice, or other acid (this caused a reaction in the proteins of the egg whites, allowing them to hold air more effectively)
  • 1/2 cup granulated sugar (any sugar is okay, and superfine is probably best, but I always have good results with regular table sugar)

This light and airy mixture is going to go fantastic on a key lime pie or french silk pie.  Be sure to spread the meringue over the entire top of a still-warm pie, reaching all the way to the crusts.  Pop it back in the oven for a few minutes, and even take a torch to it for some brulee’d highlights!  It is going to hold that super-soft and delicate texture.

WHIP THAT… BEAN WATER?

You open that can of garbanzos and the first thing you do is strain, dump, and rinse that icky water the beans are packed in, right?  Of course you do!  We all do, because what is that creepy cloudy water good for?

Well, some vegans bent on finding a substitute for whipped egg whites discovered that the protein content of that water made it perfect for whipping into all kinds of concoctions, including mousse, brownies, waffles, and even vegan mayonnaise.  Turns out the bean water is relative neutral in flavor, and takes on added flavors with no problem.  Thus was born “aquafaba” (literally, bean-water).  And it isn’t just limited to canned chickpeas.  Pretty much any liquid from a canned protein rich bean will work.  Although I wonder what a black bean aquafaba would look like…

Yes, you have to whip a lot of air into bean water to make it fluff, but it is possible, and you get a great result adding sugar for a dessert froth.  If you’ve come this far, the ingredient list isn’t going to come as a surprise:

  • 1 cup of aquafaba, drained from canned chickpeas
  • 1 teaspoon of salt for flavor
  • 1 tablespoon of seasoning such as chili powder, depending on what you are making
  • 1/2 cup of granulated sugar

Like any egg white foam, you have to be delicate with folding it into chocolate or other batters.  If you are making the simple chocolate mousse featured below, you will need to let it set up in fridge for about 4 hours – the same as a regular mousse.  But it you take care of it, it will take care of you.  And it will be vegan and cholesterol-free!

 

 

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