How to whip eggwhites for soufflés

[@Pratsg86]

So refreshing to see someone do this without a stand mixer or hand blender! Gives me hope...since I dont have both .

[@theawesomeotaku4590]

Thank you for this lovely video. It was soothing and easy to follow

[@maahipuru6121]

Wow the way u make it ....it's so soothing to watch

[@gregpatent]

Thank you so much for your kind words. Soothing is what we need now.

[@latadhanetia9223]

Wow! This is the answer of my question which i was finding from some time. I get the answer by you Chef. Thank you

[@gregpatent]

Thank you!

[@sashineb.2114]

Thank you for such a wonderful presentation. I have a copper bowl like that. May I ask, please, where I can get a whisk like that? I would like a giant wooden-handled balloon whisk, but I can't find one anywhere. The best I can find is a stainless steel handled one and not quite as wide as the wires. Many thanks.

[@gregpatent]

I've had that whisk for more than 40 years, and I bought it in France. I've not been able to find one like it anywhere on the web. J.B. Prince has a 20- or 22-inch whisk with a nice wide head (no wood handle) and it works great.

[@sashineb.2114]

Greg Patent Thank you. A friend tried to get a wooden-handled whisk for me when he was in Paris, and he was told that they are not made these days. Instead, he brought back a Matfer whisk (black & yellow handle.) Maybe they don't make them because so many people don't like to wash things by hand. Thanks for suggesting Prince's. I've just heard about the Best Mfrs. whisks from Oregon, and they have the wooden handles. bestmfrs.com/106901.html Thanks again. Your videos are excellent.

[@gregpatent]

Gosh, it's been 3 years since you wrote. I apologize for not answering sooner. The wooden-handled French balloon whisks are no longer being made, but you can find really large stainless whisks online. You might also check eBay to see if a used wooden-handled balloon whisk turns up.

[@gregpatent]

The balloon whisks with wooden handles are not made anymore. Sometimes you can find one on ebay. Keep searching!

[@sashineb.2114]

@@gregpatent Thank you for your reply. I saw an article on David Lebovitz' site where he visited a restaurant where they were still using copper bowls and wooden-handled balloon whips. I asked David about the availability of the whips and he said the same as you, that they're not made any longer. However, there is an American company that makes them (Best Manufacturers, Portland, Oregon). I have a few from them, and I was also lucky to find a French one in a Toronto housewares shop. Here is the site for Best, and you will see their selection under the "Housewares Catalog" tab. A friend picked up a huge balloon whip for me at Zabars in NYC, made by Matfer. Thanks again! www.bestmfrs.com/

[@funcake22]

Hi Mr. Greg! Thank you for this video! It's SO helpful!! I have recently in love with Foam cakes!! Because of this I have 2 questions. The first one is, to foam the eggs well, does it always require sugar? The second question is, is there a brand of copper bowl that you suggest I buy? I've been wanting to buy one but I'm not sure which one.

[@piyubardhe3335]

very nyc

[@baritonebynight]

It is kind of hard to find a great big balloon whisk these days. I found one in a local kitchen store on display and the owner refused to sell to me stating "it's not for sale, its just a decoration." When I explained to her that Julia Child used one that size to beat egg whites she said "no she didn't". I told her that she CLEARLY didn't follow Julia like I did. That store is now out of business and I found my whisk at a chef's supply store in New York City.

[@gregpatent]

Bravo for persisting in your quest,. I'm sure you'll have fun whipping the heck out of egg whites with it. Thanks so much for sharing your story.

[@Hanaconda_Aquaponics]

Ah, I didn't use any cream of tartar. I wondered why I couldn't get the mixture stiff enough to stick to the bowl.

[@gregpatent]

+Hanaconda cream of tartar stabilizes the whites and helps them hold onto the air you've carefully beaten into them. About 1/2 teaspoon of fresh lemon juice will do the same.

[@gregpatent]

If your bowl (not plastic) is grease-free, the whites will stick to the bowl, with or without cream of tartar. That acid just stabilizes the whites so that they'll stay firm.

[@rogerrobie2451]

a rough guide for how long it should take by hand though?

[@gregpatent]

Takes me 2 to 3 minutes. Julia Child had a contest on one of her shows to see if a machine or her whisk would be faster. It was a tie.

[@phaserra]

My arm fell off its not even frothy :(

[@Tap-a-roo]

Hear that noise? That’s the sound of copper poisoning scraping the inside of the soft metal copper bowl.