Kitchen Science Strikes Again with Sarelle and her Meringues, but this time in Modiin, Israel on Sunday, March 30, 2014!

WOW!
Another great session with Sarelle in our Israel Branch last Sunday night in Modiin! We Nine participants shared in our acclaimed "Eggs and Meringues, Artistically and Scientifically!

From all accounts, we all had a grand time learning from and working with Sarelle as she helped prepare us for the upcoming Pesach Holiday with an information and technique packed two and half hours all about tasty and beautiful kosher for Passover pastries.

In addition, we learned how to destroy the potential for salmonella without scrambling our yolks; temperature, structure, emulsifers, proteins, starches, ph and more. All the while, Sarelle shared her amazing professional techniques with us making the complex look easy! We learned piping, whipping egg whites, different types of meringues, how to make delicate French Macarons and fill cookies, use of a double boiler, how custards congeal, starch based and non-starch based custards!

Stay tuned for upcoming programs!

Salt and Cream of Tartar affecting foaming of egg whites during whipping

From: Nathan A Unterman
To: Heshy Weiner Date: Wed, 12 Mar 2014 07:33:39 -0500
Subject: Salt, egg whites, Cream of Tartar

Salt increases the whipping time of the egg whites and decreases the stability of the foam. This is because salt dissolves into positive and negative ions. These ions bond with proteins, which disrupts the foam from forming. To protect the foam, salt is normally added after the whites have been beaten to the foamy stage.

Acids (vinegar, lemon juice, cream of tartar,etc) are also added after the foamy stage has been reached because they delay foam formation. Acids are useful because they stabilize the foam. Acids decrease the pH, which reduces the ability of the proteins to coagulate.

Cream of tartar: Potassium bitartrate, also known as potassium hydrogen tartrate, with formula KC₄H₅O₆, is a byproduct of winemaking.

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Nathan A. Unterman