So traditionally when soulets were first Coming into being there were no electric Mixers. It was all arm power but people Used copper bowls and the reason they Would use a copper bowl is because a Little bit of acidity helps the egg Whites reach volume and then keep their Volume without becoming overbeaten. We're going to use an electric mixer and A regular metal bowl to make up for that Acidity. I have cream of tartar. So that Is going to help the egg whites reach Volume and also prevent them from over Whipping.
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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