Comments on: biscotti http://mannyaugello.com/biscotti A chef's tale of our foods journey from hunt to table Thu, 25 Aug 2011 19:54:03 +0000 hourly 1 http://wordpress.org/?v=abc By: Manny http://mannyaugello.com/biscotti/comment-page-1#comment-15 Manny Sat, 20 Mar 2010 14:49:32 +0000 http://mannyaugello.com/?p=190#comment-15 I apologize it took so long to answer back to you Bryan... As you beat egg whites you will see a transformation from frothy, to soft peak, to stiff peak and eventually if you keep going they will "break". Soft peak is the stage passed frothy when the eggs begin to look a lot like whipped cream. If you were to lift your whisk it should form a curl that looks much like one on a soft serve ice cream cone. The stiff peak will stand up straight, no curl. I apologize it took so long to answer back to you Bryan… As you beat egg whites you will see a transformation from frothy, to soft peak, to stiff peak and eventually if you keep going they will “break”. Soft peak is the stage passed frothy when the eggs begin to look a lot like whipped cream. If you were to lift your whisk it should form a curl that looks much like one on a soft serve ice cream cone. The stiff peak will stand up straight, no curl.

]]> By: bryan boudreaux http://mannyaugello.com/biscotti/comment-page-1#comment-14 bryan boudreaux Sun, 14 Mar 2010 12:45:09 +0000 http://mannyaugello.com/?p=190#comment-14 I enjoy reading your posts. May try this recipe in the very near future, what is a "soft peak" when beating the eggs? Thanks Bryan I enjoy reading your posts. May try this recipe in the very near future, what is a “soft peak” when beating the eggs?

Thanks

Bryan

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