I'm wondering if I can use an immersion blender to beat eggs whites stiff? Would there be any advantage to using my hand mixer? Just curious. Since I have both, I can use whichever is preferable. Thanks
Bartender at San Francisco’s Heaven’s Dog and owner of Small Hand Foods, Jennifer Colliau is a fan of cocktails that incorporate egg whites. Here she explains the three most important things to keep in mind when you use them, so you can make a great Ramos Gin Fizz. (See more raw egg cocktails.)
Chef Anthony Strong (Locanda) visits chef Mark Sullivan's restaurant Spruce in San Francisco to order his favorite omelet, then gets his egg cookery skills tested. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.