that egg whisk isn't really meant to do that. Try it again, but with egg whites only, and use a tall, narrow container rather than your prep bowl. Those whisks are designed to whip air into things like egg whites and cream quickly, but you have to use the correct vessel (tall and narrow) for it to work properly. Give it another go with some egg whites or heavy cream and see if it does better. :)
Turn the tomato in the slicer sideways and start at the other end. Also save the pepper til after the steak is cooked. Pepper will burn, salt does not.
that egg whisk isn't really meant to do that. Try it again, but with egg whites only, and use a tall, narrow container rather than your prep bowl. Those whisks are designed to whip air into things like egg whites and cream quickly, but you have to use the correct vessel (tall and narrow) for it to work properly. Give it another go with some egg whites or heavy cream and see if it does better. :)
Turn the tomato in the slicer sideways and start at the other end. Also save the pepper til after the steak is cooked. Pepper will burn, salt does not.