I'm repeating myself here, but Anna Olson, you have improved from so much from your early years on TV. You are now completely at ease in front of the camera and make baking seem both fun and easy. I could watch you endlessly..Good job!
Anna te sigo desde ARGENTINA. Por favor pasame la receta en español. Te veo en EL GOURMET Canal de televisión Argentina. Te Vi en programa con OSVALDO GROSS. MUCHAS GRACIAS. YOU ARE THE BEST. THANKS.
Zainab Dashti use lemon juice or white vinegar as both are acids. 1 part cream of tartar = 2 parts lemon juice/vinegar ex) 1/2 tsp Cream of tartar use 1 tsp lemon juice/vinegar. As both are liquid acids add flour to compensate for the extra liquid like a pinch
It's only insurance, you don't necessarily need it. First, clean your bowl and whip MUCH better than you think you need to. I use household ammonia (half cup to 2 quarts very hot water) + Dawn to wash everything, including the pan. Rinse about 3 times. There can't be any oil. Second. You can buy a copper egg white beating bowl for the Kitchenaid mixer. It works better than cream of tartar. But they are very expensive. I bought mine used. Third. Beats the whites more than this lady did. I have more experience than her. It should rise above the pan when cooked. Good luck!
I'm repeating myself here, but Anna Olson, you have improved from so much from your early years on TV. You are now completely at ease in front of the camera and make baking seem both fun and easy. I could watch you endlessly..Good job!
Ha ha ha I need to stop watching these at 2AM
Anna te sigo desde ARGENTINA. Por favor pasame la receta en español. Te veo en EL GOURMET Canal de televisión Argentina. Te Vi en programa con OSVALDO GROSS. MUCHAS GRACIAS. YOU ARE THE BEST. THANKS.
Me emocionó mucho ver cuando dos gigantes de la REPOSTERÍA intercambiaron sus libros.
If we don't have cream of tater what can we use? Or can we make without it?
Zainab Dashti use lemon juice or white vinegar as both are acids. 1 part cream of tartar = 2 parts lemon juice/vinegar ex) 1/2 tsp Cream of tartar use 1 tsp lemon juice/vinegar. As both are liquid acids add flour to compensate for the extra liquid like a pinch
You dont meed it.. i dont use it and they come.out fine...
It's only insurance, you don't necessarily need it. First, clean your bowl and whip MUCH better than you think you need to. I use household ammonia (half cup to 2 quarts very hot water) + Dawn to wash everything, including the pan. Rinse about 3 times. There can't be any oil. Second. You can buy a copper egg white beating bowl for the Kitchenaid mixer. It works better than cream of tartar. But they are very expensive. I bought mine used. Third. Beats the whites more than this lady did. I have more experience than her. It should rise above the pan when cooked. Good luck!
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Good Morning beast Anna Olson RUclips video canada Ontario 🇨🇦🇨🇦🍁🍁🍁
8 egg whites 🖤
Cream of tartar 🧚
Salt 👰
Icing sugar 🐢
To bake a Chocolate angel cake?
Add cocoa powder
Stupid stops 😠 I mixed all together 😑