Is it possible to whip the proteins into a blender with a blender?

About each kitchen assistant, like a blender and mixer, everyone knows. The names of these devices come from the English words mix and blend, which in translation means "mix." This fact leads many housewives into delusion that the purpose of the devices is the same. Why, then, when whipping in a stationary blender does not produce such a magnificent foam, as when using a mixer? How is this explained? Is it possible to whip the blender with a blender or only a mixer for this? The answers to these and other questions you can get from our article.

How to whip the whites in lush foam: useful tips

The quality of whipped proteins often determines the taste of the dish, in which they are added. This product is rather capricious, and it is much more difficult to get a magnificent foam from it than to make a cream of cream. To beat the egg whites with a thick foam, you must follow the following rules:

1. The ideal dish for whipping of proteins is considered copper. Also suitable for ceramic, enamel or glass container. However, in a bowl of aluminum, the whites acquire a greyish shade when beaten.
2. Only in perfectly clean and dry dishes can the whiskers be whipped to a state of magnificent foam. To do this, you can even wipe the bowl of a cloth soaked in alcohol.
3. It is important to keep in mind that when the proteins are separated from the yolks, the latter do not enter the container. Otherwise, even after a long whipping of lush foam does not work.
4. If you are wondering whether it is possible to whip the blender with a blender, the answer can be either negative or positive. It all depends on what kind of nozzle is used for a submersible blender.
5. It is important that the eggs are fresh at the time of whipping.
6. Before whipping, proteins must be cooled. It is recommended that even the whiskers from the mixer or the nozzle from the blender be placed in the refrigerator for 20 minutes.
7. You can add a pinch of salt to the proteins, then they will turn out to be more magnificent.
8. If the whites are whipped for meringue, to make the foam smooth and shiny will help lemon juice. It is enough to add a few drops to the whipped whites and after a minute turn off the mixer (blender).

How to whip the whites with a mixer

Beat the squirrel with a simple mixer. To do this, you must follow the following sequence of actions:

1. Separate the proteins of well-chilled eggs from the yolks and place them in a clean and dry bowl.
2. Start whipping the proteins at a low speed mixer for 2 minutes.
3. The speed of the mixer is increased to medium and whisked for another 2 minutes.
4. Continue to beat the whites at the highest speed until they turn into a lush foam with gently falling peaks.
5. If the whites are beaten for further preparation of meringue or meringue, at this stage it is necessary to add sugar to the soft and lush mass, and at the very end of the process, pour a few drops of lemon juice.

How to whip the squirrel with a mixer is now clear. But the question remains as to whether it is possible to whip the protein with a blender. The answer to this question will be given below.

Can I whip the blender with a blender?

The purpose of the mixer is to whip and mix products. The main working element of this device are steel corners. That is why, in the absence of a mixer, it can easily be replaced with an ordinary manual whisk. The difference is only in the speed of the task. With the help of an electric mixer, you can not only beat the egg whites into a foam and prepare a magnificent cream to decorate the cake, but also make the batter more elastic and homogeneous. A manual mixer will have to do this at least 3 times longer.

But what if the mixer does not have a home and the corolla too? Can I whip the proteins into a blender? It will not be difficult to do this, but only if the blender is equipped with a "whisk" nozzle. The whipping will take a little longer than with the mixer, but the result is the same thick and fluffy foam that is perfect for making meringue.

Is it possible to whip the proteins with a submerged blender and how to do it correctly?

Blender is a useful appliance in any kitchen. They can grind most of the products almost to the state of mashed potatoes. But people who are wondering whether a blender can whip whites for meringues are waiting for a small disappointment. The fact is that to get a lather of foam egg white is suitable only the nozzle "corolla", which is usually included with the submerged blender.

In general, the whipping of proteins with a blender occurs in this order:

1. Protein of chicken egg is separated from the yolk and placed in a glass, which is included with the blender.
2. Start whipping the protein at a low speed blender.
3. After 30 seconds, increase the speed of the mixer.
4. Beat the proteins in the foam.

Whole whisking will take 1-2 minutes.

How to whip the proteins with a stationary blender

The main working element of this device are stainless steel knives, which rotate at high speed. They provide high-quality mixing of products, including a fairly dense consistency. Stationary blender is ideal for preparing milkshakes, smoothies and soups. For these dishes and cocktails it will be enough to buy an inexpensive device of low power. A more powerful blender can chop the meat into minced meat, chop greens and nuts. But can you whip the proteins with a blender without the corolla?

A stationary blender is absolutely not suitable for preparing a lush foam from proteins. Unfortunately, even the sharpest blades will not be able to stir the egg mass qualitatively. That's why to get a lush foam you will need to purchase a mixer or, in extreme cases, a handmade whisk.

How to whip the squirrels if there is not a mixer?

As it turned out, the proteins can be whipped with a mixer or a handful of whiskers. On the question of whether it is possible to whip the proteins with a blender, it is possible to answer in the affirmative, but only if the device is equipped with a "whisk" nozzle. However, there is another "grandmother" way of whipping egg proteins - with a fork.

To obtain a lush foam, it is enough to put the proteins of raw eggs in a clean and dry bowl and start to rotate the fork with circular movements clockwise from the bottom up. In a minute, you can add a pinch of salt and continue to whisk. In a few minutes you can start adding sugar. The foam can be easily checked for meringues by simply turning the bowl over.