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copper bowl with Kitchenaid

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Daniel Mildenberger

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Dec 14, 1996, 3:00:00 AM12/14/96
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Has anyone tried the copper bowl insert?

The KitchenAid dealer says it is not a KitchenAid accessory, and that the
copper/egg white advantage is a myth.

Also...if it is worth buying, do I have to pay $93 CDN at Haute Cuisine in
Victoria?


Eddie Van Huffel

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Dec 15, 1996, 3:00:00 AM12/15/96
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On 14 Dec 1996 22:00:36 GMT, "Daniel Mildenberger"
<dmil...@direct.ca> wrote:

First of all, I disagree with your dealer. There is definitely a
reaction between egg whites and copper. Chefs have used copper for
years, instead of adding cream of tarter to their precious whites.
Unless you are lots of egg whites, I really don't think that $93.00 is
worth it. Try 1/4 tsp cream of tarter.

PDMacGuire

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Dec 16, 1996, 3:00:00 AM12/16/96
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Atlas Metal Spinning makes several copper inserts for Kitchenaide that are
very
reasonable. They are located in CA, and can tell you the name of a local
distributor. ( no I don't own the company; I sell the things )

Robert Stokes

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Dec 17, 1996, 3:00:00 AM12/17/96
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Daniel Mildenberger wrote:

>Has anyone tried the copper bowl insert?
>
>The KitchenAid dealer says it is not a KitchenAid accessory, and that the
>copper/egg white advantage is a myth.

I disagree (about the myth part). I have been beating eggs by hand for
years now, using a balloon whisk in a stainless steel bowl, adding salt or
cream of tartar to get them started. I recently acquired a copper bowl (a
gift from my mother-in-law!) So far, I find the results in copper to be
much better. No additives required, it's easier to get them stiff, and
it's far less noisy. (Yeah, OK, if I were doing it right it wouldn't make
a noise in stainless either. Gimme a break, willya?)

We used to use the KitchenAid to beat eggwhites, but after watching Jacques
Pepin do them by hand, I had to try it myself. It's much faster, you get
more volume, and it's easier to do small quantities.

My advice: If you really want the supreme egg-beating experience, get a
copper bowl and a good whisk. If you're gonna let the KA have all the fun,
don't waste your money on a copper bowl - it won't appreciate it.

Jamie Morin

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Dec 19, 1996, 3:00:00 AM12/19/96
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rst...@loop.com (Robert Stokes) wrote:

>Daniel Mildenberger wrote:

>>Has anyone tried the copper bowl insert?
>>
>>The KitchenAid dealer says it is not a KitchenAid accessory, and that the
>>copper/egg white advantage is a myth.

>I disagree (about the myth part). I have been beating eggs by hand for
>years now, using a balloon whisk in a stainless steel bowl, adding salt or
>cream of tartar to get them started. I recently acquired a copper bowl (a
>gift from my mother-in-law!) So far, I find the results in copper to be
>much better. No additives required, it's easier to get them stiff, and
>it's far less noisy. (Yeah, OK, if I were doing it right it wouldn't make
>a noise in stainless either. Gimme a break, willya?)

Yes, I agree, it's a pity that your KA dealer didn't pay a little
more attention in chemistry class. The use of a copper bowl (by a
means which, I must admit, I've forgotten from my own organic
chemistry days) allows the copper, in miniscule amounts, to combine
with the egg and greatly increases, if memory serves, the surface
tension of the bubbles which you are beating into the the egg fluid,
lengthening their lifespan and increasing the volume as small bubbles
are less likely to join into larger bubbles.

At least that's what I remember Mr. Timmerick saying, so very long
ago.

FWIW, Achmed


Trey Jackson

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Dec 19, 1996, 3:00:00 AM12/19/96
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All this talk of copper bowls for mixing egg whites got me to
thinking, why not use a stainless steel bowl with a copper whisk?

Of course, I don't know if I've ever seen a copper whisk...


TJ

--
Trey Jackson
tr...@cs.bErkElEy.Edu

The FDA allows two rodent hairs per pound of popcorn.

Mary Elizabeth

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Dec 19, 1996, 3:00:00 AM12/19/96
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Trey Jackson wrote:
>
> All this talk of copper bowls for mixing egg whites got me to
> thinking, why not use a stainless steel bowl with a copper whisk?
>
> Of course, I don't know if I've ever seen a copper whisk...
>
> TJ
>

It may be that it's necessary to have more copper react with the egg
whites than you would get by using a copper whisk. I understand it's
the scraping of the whisk or beaters against the sides of the bowl that
incorporates enough copper to have the desired effect.

MEB

Daniel Mildenberger

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Dec 21, 1996, 3:00:00 AM12/21/96
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PDMacGuire <pdmac...@aol.com> wrote in article
<19961216060...@ladder01.news.aol.com>...

I bought the $93 insert (~$70 US) . It turned out to be an Atlas Metal
Spinning product.

'Tis the season to get Ho Ho Hosed.


mena...@gmail.com

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Apr 5, 2018, 3:03:52 PM4/5/18
to
On Saturday, December 14, 1996 at 1:00:00 AM UTC-7, Daniel Mildenberger wrote:
> Has anyone tried the copper bowl insert?
>
> The KitchenAid dealer says it is not a KitchenAid accessory, and that the
> copper/egg white advantage is a myth.
>
> Also...if it is worth buying, do I have to pay $93 CDN at Haute Cuisine in
> Victoria?

Is this post still active? I have owned the KitchenAid 5 qt copper bowl insert for a very long time and the first time I used it, it doubled the amount of whipped egg whites I ended up with -- oh my god! The whipped frosting FINALLY covered my entire 2-layer cake! My brother-in-law bought it for me. I have since purchased one for my new daughter-in-law. The KitchenAid dealer is an idiot. The one disadvantage is that reaction to the egg whites does make the inside of the copper bowl dark, so you need to use salt and cream of tartar to get it all nice and shiny again.
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