As I beat several cups of cream into whipped cream this week I found myself wondering, not for the first time, about how people make culinary leaps of logic. It doesn’t take all that much imagination to turn really heavy cream into whipped cream. Really heavy cream practically whips itself, and only a little bit more agitation will turn it into butter, and I can see how it might have accidentally happened the first time. Egg whites, on the other hand, are a lot less obvious. Who decided to stand around and beat those vigorously until they turned into a meringue the first time around? It takes a lot of beating to take egg whites from something that’s kind of slimy to something that’s fluffy and white, and I can’t say that I think it’s a logical transition. Read the rest of this entry ?
Monday Night Dinner 