Mid-=recipe - need help quick!

iVillage Member
Registered: 05-04-2003
Mid-=recipe - need help quick!
6
Tue, 02-19-2008 - 4:02pm
how long should it be taking my egg whites and cream of tartar to reach stiff peaks?? I've been blending on high like ti says for about 5 minutes!!! WTH I've never done this before - do I just keep going or is something wrong?


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MadsenFallSiggy3.png picture by jenniemadsen1

Avatar for dana828
iVillage Member
Registered: 03-25-2003
Tue, 02-19-2008 - 4:11pm
That seems like a long time...did you by chance get even a tiny bit of yolk in there? If so, it won't work right...
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iVillage Member
Registered: 12-06-2007
Tue, 02-19-2008 - 4:16pm

Try adding more cream of tartar.


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iVillage Member
Registered: 05-04-2003
Tue, 02-19-2008 - 4:20pm

There was no yolk in there but I've jacked this recipe up anyway - the spinach souffle -


I used tarter sauce - which is I am assuming NOT the same as cream of tartar and then I was like why did this make SO MUCH? I used both my 10 ounce packages of spinach instead of just one - which means now I don't have one 10 ounce package for another recipe of a different dish


I'll let you know how it turns out... lol



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MadsenFallSiggy3.png picture by jenniemadsen1

iVillage Member
Registered: 04-01-2004
Tue, 02-19-2008 - 4:27pm
Oh no.
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iVillage Member
Registered: 03-15-2005
Tue, 02-19-2008 - 4:41pm

Cream of tarter is a white powder found in the seasoning isle.

Jennifer


 


iVillage Member
Registered: 06-20-2007
Tue, 02-19-2008 - 4:51pm

LOL! I'm sorry I just cannot stop laughing. My sister has made that mistake before, but she was making sugar cookies. Luckily, she didn't have any so she just left it out.


Anyways, I hope it still tastes good!


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