Copper meringue bowl with two handles - de Buyer
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Meringue bowl in copper with two handles - de Buyer. nCapacity seven liters.
Diameter 30 cm. The material of the vessel you whisk in plays an important role when whisking egg whites for meringue and soufflé batter. The two-handled copper meringue bowl - de Buyer - creates a creamier foam that is more difficult to "over-whip" and also holds its shape longer than the egg whites whipped by poor people using ordinary steel or glass bowls. Here's how it works: When you whisk egg whites into foam, the proteins ovalbumin, conalbumin, globulin and lyzosyme in the egg are denatured (from the Latin word faire unnatural). Egg whites are at their fluffiest when the proteins are only partially denatured, and the trick to a good batter is to leave the protein chains just the right amount of alteration, a condition that is easier to achieve if you whisk in this copper pile. This is because the copper ions from the bowl like to form a compound with the conalbumin. This compound is more stable than pure conalbumin, which can otherwise be easily "over-whipped" causing the foam to collapse when the entire conalbumin chain is denatured. When the conalbumin is fully denatured, the batter collapses, becomes grainy and releases water. In France, meringue has been whipped in copper vats since the 18th century and de Buyer has been making kitchenware in the Vosges in France since 1830.
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Delivery and freight
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Delivered article number: 6581.30 EAN: 3011246581304
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