the bowl for 10 seconds,
then I dry the bowl. You
could also chill your bowl
in the freezer.
Cream should always be
whipped quickly because
you need to incorporate air
into it as fast as possible so
that the cream stays cold
and holds the air well.
Imagine, for instance, that
you are working in a warm
kitchen and whipping
chris devlin
(Chris Devlin)
#1