[This post contains sponsored links. The items featured and linked, in this post is provided by Sertodo Copper; opinions and reviews are my own.]
Sertodo Copper: Benefits
Did you know that copper has anti-microbial proberties? I also can appreciate that 65% of all copper mined today has been recycled over and over to make new pieces! I enjoy having a product in my home that is anti-microbial and is recycled!!
Sertodo Copper: History
Over 23 years ago, Jonathan Beall founded Sertodo Copper and began selling it throughout the United States from the back of his truck! He even nicknamed his truck “El Macho”. Since 1997, Sertodo Copper has been bringing the highest quality copper goods made by the master artisans in their shops located in Austin, Texas and Santa Clara del Cobre, Michoacan.
Sertodo Copper products are designed to become heirlooms for generations to use with cooking, socializing and enjoyin with family and friends. The first pieces that Sertodo Copper sold in 1997 are still in use today because the first customers are still customers today!
Whipping Egg Whites in Copper Bowls
The really cool thing about whipping egg whites in a copper bowl is that as the whisk hits the bowl, tiny bits of copper break off from the surface of the bowl and mix in with your egg whites. Since copper can bind sulfur groups, those tiny bits of copper bind to the egg white proteins and therefore, sulfur groups are unable to form the strong disulfide bonds that can leadd to gritty, dry whipped egg whites. The egg whites whipped in a copper bowl stay glossy and firm without as much risk of becoming grainy or overwhipped. Pretty cool, right! So tell me, have your tried whipping egg whites in a copper bowl?
Recipe: Whipped Egg Whites
It is best to use fresh eggs, since the proteins are more conductive to forming an airy, porous foam when they are new. Seperate your egg yokes from the whites. If you accidently drop some yolk into the egg whites, the fat will prevent the egg whites from foaming up. To avoid this, use two seperate bowls-one for yolks and one for whites. Place your egg whites in your copper bowl and begin whipping the egg whites with your whisk. As you beat, do not rush adding the sugar. The slower you add your sugar, the better it will dissolve. I recommend using one tablespoon at a time. Also, take weather into account, as it is best to make meringues on a dry day. On humid and hot days, they can become limp or sticky.
* 4 large egg whites
* 1 cup sugar
*1/2 tsp of cream of tartar IF you do not have a copper bowl.
Beat egg whites until foamy with a whisk or mixer. If you do not have a copper bowl, now is the time to place the cream of tartar into the foamy egg whites. Try not to overbeat the egg whites at this point or they will have a harder time combining with your sugar. Slowly add the sugar, 1 tablespoon at a time. Beat until you no longer hear the sugar in the egg whites. (No sound of the sugar hitting against your bowl as you mix.) Once all of the sugar has been added, you can stop worrying with overbeating. Beat until stiff peaks form. How to tell if you have stiff peaks? Test by lifting your whisk from the bowl. The peaks of the egg whites that rise as you lift should stand straight up. Also, as you tilt the bowl, the whites should not slide. You should not see any clear watery egg at the bottom. Double check to make sure the sugar is dissolved. Pinch some meringue between your fingers. It should feel sliky and smooth.
Sertodo Copper: My Favorite Copper Pieces
I am loving their Bisotun Water Pitcher! I think it is a great conversation piece as well!
I also love their Alicante Paella Pan. Perfect for whipping up something for dinner!
Of course, I love my Sertodo Copper! Perfect for the meringue recipe!
I hope ya’ll have enjoyed reading about the benefits of copper, the meringue recipe and about the history of Sertodo Copper. Please check our thier website. I know you will love their copper!