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Bowl for beating egg whites?

My glass and stainless steel mixing bowls have a wide flat bottom, which isn't really conducive to beating egg whites to peaks. Any recommendations for a better bowl (for typically beating 2 egg whites)? Thanks....

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    1. re: kaleokahu

      I am thinking that the shallow bowl will accommodate a whisk better than the tall one from JCP, is that correct? But is 4.9qt overkill for two egg whites?

      1. re: kaleokahu

        Hi Kaleo,

        Do you know anything about Old Dutch International, such as the country of origen. JCP doesn't really supply any information other than capacity. Thanks,

        1. re: mikie

          Hi, mikie:

          Older US importer of a wide selection of good kitchen products. Located in Saddle Brook, NJ. Est. 1950, sells through retailers and direct. http://www.olddutchco.com/

          I believe their copper wares are made in S. Korea.

          Aloha,
          Kaleo

            1. re: mikie

              Hi, mikie:

              You're very welcome.

              Other than their copper being made offshore and ODI being a little thin, I wouldn't hesitate with buying one of the bowls. Yeah, they might ding a little easier than a $300 French bowl, but who cares at $49? You're not cooking in it, after all.

              Korea, like Mexico (and a bunch of other places) has a long tradition of coppersmithing. I suspect that the best Korean-made pieces stay in ROK.

              Aloha,
              Kaleo

        1. I just use the stainless steel bowls found on the bottom shelf below the cooking utensils at my local Walmart. I believe the brand is Mainstays but not sure. Round bottom and work well. Sometimes cheapo brands are the ones to go for in all products. Good for camping garb also.

          4 Replies
          1. re: Muddirtt

            Except you will get up to 1/3 additional volume with your eggwhite if you use copper. If you use beaten eggwhite frequently, the $45 or so cost for a bowl (or more for a copper KitchenAid bowl) is well worth it.

            1. re: kaleokahu

              Interesting to know. Thanks! I wonder what the science is behind that.

              1. re: Muddirtt

                http://www.nature.com/nature/journal/...

                Read anything by Harold McGee if you want to understand the chemistry of cooking.

                1. re: Just Visiting

                  And he cites to Plato's Gorgias to support the worthiness of culinary philosophical analysis. Never a dull moment with McGee!

                  At least he's had the good sense to shift his academic focus from Yale to Stanford.

                  Aloha,
                  Kaleo

          2. A Luddite for copper here. I snagged a cheap copper bowl years ago, obviously for decoration, and I removed the lacquer. I beat egg whites with a balloon whisk and am super happy with the results.

            1. My next-best antique-mall find ever was a deep, heavy one-handled copper bowl which Mrs. O, who has been to Mont-St.-Michel, recognized as one of those used in the famous puffy-omelet restaurant there. I'm a fan of neither puffy omelets nor meringue, so I'm saving mine for maybe a huge batch of chiles rellenos, but I'm sure the copper alone is worth the $50 I paid for it!

              1. I've never found that a flat bottom on a bowl prevents egg whites from being thoroughly beaten. After all, we're talking liquid here so as the mass gets beaten liquid flows back down to the bottom. It's not like dry ingredients that can get stuck in an angle where the beater blades don't reach.

                As for copper, I've got a copper bowl but I rarely pull it down. Most recipes are written for the equipment found in an average kitchen so if you're getting a whole lot more volume from egg whites beaten in a copper bowl you're still only going to be able to use the batter that fits in a conventional size pan.

                My only issue about bowls and egg whites is to use stainless, glass or ceramic rather than plastic or silicone which alway seem to retain a slick of oil from previous use.

                Your mileage may vary but it's something to think about.

                3 Replies
                1. re: rainey

                  Hi, rainey: "...if you're getting a whole lot more volume from egg whites beaten in a copper bowl you're still only going to be able to use the batter that fits in a conventional size pan."

                  Yes, of course, but the whites (and the batter) will be *lighter*.

                  Did you know you can also use a pinch of cream of tartar in your non-copper beating bowl to increase eggwhite volume?

                  Aloha,
                  Kaleo

                  1. re: kaleokahu

                    You're absolutely right. OTOH, other than the occasional angel food cake or a mousse, denser more substantial textures like bundt cakes are more my preference.

                    I guess that's why I don't reach for the copper bowl much. It's pretty hanging above my cooktop tho. ;>

                    1. re: rainey

                      If you want more density, you stop sooner. Either dense or light, the copper bowl takes less time.