Senin, 08 April 2013

Where Can Get This One Mauviel M'Passion 2191.20 Copper 8-Inch Egg White Bowl with Ring (Kitchen) ?





Any idea where can buy Kitchen Bakeware ? One alternate to buy the product its from amazon. The reviews for the product

There's two ways to work this bowl: Either set it into a heavy ceramic mixing bowl as a "nest" or carry it in the crook of your arm with your thumb through the ring. Either way is comfortable. When nested in a ceramic bowl, this Mauviel is stable enough to tilt it toward your whisking hand so that you have an easier wrist angle than if you used an ordinary flat bottom bowl.

If you want to chill the ingredients, put cold water or water and ice in the ceramic nest bowl; if you want to warm the ingredients, use hot water in the ceramic nest bowl. 'Dem Frenchies ain't as dumb as we often like to think -- this works GREAT!

8-Inch is the smallest reasonable size for this type of bowl. Consider getting a larger one if you whip a significant quantity of egg whites. I think a larger bowl of the 10.6-inch Mauviel allows me larger movement of arm and whisk which makes more bubbles and gets the whites to stiffen up faster. The 12-inch seems like more than I need most of the time. You've got to judge it for yourself before buying. (We got into this stuff back when plain copper was dirt cheap.)

Nothing matches copper in this work. Read up on the chemistry involved and understand that eggs whipped in this bowl can give you as much as 25% of your recommended daily allowance of copper.

Avoid the Old Dutch copper bowls (we have the large and the medium). They are thin, dent at a touch and warp out of round just by holding it when whipping. The Mauviel feels so strong that I would wonder if I couldn't stand on it safely. The Old Dutch would crumple if our cat jumped on it. Everytime I look at it, mysterious new dimples appear.




See the product : Mauviel M'Passion 2191.20 Copper 8-Inch Egg White Bowl with Ring (Kitchen)


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9 komentar:

  1. George Ballard7 April 2013 21.51

    This bowl is superb for its intended purpose, namely to whip egg whites. The unlined copper is the material of choice and the round bottom facilitates the whipping of the egg whites. Considering the care needed to maintain unlined copper and the awkwardness of a round bottom, it really has no other practical use (other than to hang as a decoration).

    BalasHapus
  2. Melanie Dennis7 April 2013 21.55

    Mauviel M'Passion 2191.26 Copper 10-Inch/4.6L/4.9-Quart Egg White Bowl with Ring (Kitchen) Just in case you are sitting on the fence and wondering if it is really worth investing in a copper bowl perhaps I can sway you to purchase one.

    As many people know making a french macaron can be tricky at the best of times. I decided to take on this challenge and make them as my christmas gifts this year. My first batch were horrible. But then I read that making the meringue in a copper bowl can make all the difference. So I ordered one from Amazon and tried again and you guessed it success!! Perfect macarons on the second batch!

    Definitely worth the investment. Just make sure you wash it well and dry it straight after use or otherwise you will see the metal tarnish a little on the outside.

    BalasHapus
  3. Jessica Carroll7 April 2013 23.10

    I never understand reviewers who complain about the design features of this very specialized product. Complaining that one of these doesn't have a flat bottom is like complaining that your Corvette doesn't have a back seat. Round copper bowls like this are specialized items made for one purpose: to whisk eggs whites (maybe that's why it's called an "egg white bowl?" maybe?), and the design is optimized for the best result when doing that one specific task. That means they're made out of copper, which involves extra work to clean, and they're spherical in shape because that shape matches the movement of a hand wisk, and hence you get more consistent, uniform mixing, and more egg contacting the copper than you do in a flat-bottomed bowl. As far as holding the bowl all the time, a) I always hold the bowl while I'm whisking egg whites whether the bottom is flat or not, and b) it doesn't take a degree in culinary science to figure out you can set one of these in a cereal bowl if you want to put it down. If watching the bowl sit flat on a counter is your main priority, then this bowl isn't for you. If getting the best results when hand-whisking egg whites is your top priority, then this is what you want. You should decide which one you want before you buy. I really wish people would not down-rate something simply because it isn't what they wanted when it's exactly what it's supposed to be. Since this is sold as a round copper bowl for whisking egg whites, one can hardly justify criticizing it because it's round or copper. If you find it to be too large or too small, you think the workmanship poor, or some other aspect is a problem, then comment on that. Otherwise, it is what it is.

    BalasHapus
  4. There are a number of complaints about the bowl's round bottom. If you don't want to buy the stand, just put a couple of moist dish towels in a circle on the counter and sink the bowl snuggly in the middle. This helps prevent my bowl from spinning while whipping batter or egg whites. Hope this helps.

    BalasHapus
  5. Beverley Mcfarland8 April 2013 02.27

    Mauviel M'Passion 2191.26 Copper 10-Inch/4.6L/4.9-Quart Egg White Bowl with Ring (Kitchen) There's two ways to work this bowl: Either set it into a heavy ceramic mixing bowl as a "nest" or carry it in the crook of your arm with your thumb through the ring. Either way is comfortable. When nested in a ceramic bowl, this Mauviel is stable enough to tilt it toward your whisking hand so that you have an easier wrist angle than if you used an ordinary flat bottom bowl.

    If you want to chill the ingredients, put cold water or water and ice in the ceramic nest bowl; if you want to warm the ingredients, use hot water in the ceramic nest bowl. 'Dem Frenchies ain't as dumb as we often like to think -- this works GREAT!

    8-Inch is the smallest reasonable size for this type of bowl. Consider getting a larger one if you whip a significant quantity of egg whites. I think a larger bowl of the 10.6-inch Mauviel allows me larger movement of arm and whisk which makes more bubbles and gets the whites to stiffen up faster. The 12-inch seems like more than I need most of the time. You've got to judge it for yourself before buying. (We got into this stuff back when plain copper was dirt cheap.) I usually use this 10.6 inch for whisking whipped cream and meringues, the 8 inch for blending and the 12 inch as an ice bath to quench hot saucepans (this is nested in a ceramic bowl -- the 12 inch copper bowl of ice spares the ceramic from any thermal shock).

    Nothing matches copper in this work. Read up on the chemistry involved and understand that eggs whipped in this bowl can give you as much as 25% of your recommended daily allowance of copper.

    Avoid the Old Dutch copper bowls (we have the large and the medium). They are thin, dent at a touch and warp out of round just by holding it when whipping. The Mauviel feels so strong that I would wonder if I couldn't stand on it safely. The Old Dutch would crumple if our cat jumped on it. Everytime I look at it, mysterious new dimples appear.

    BalasHapus
  6. Mauviel M'Passion 2191.30 Copper 12-Inch Egg White Bowl with Ring (Kitchen) I have always found that egg whites beaten by an electric mixer were too foamy. Almost like soap bubbles. This copper bowl makes them creamy and appetizing. They are very stable and it simply makes fantastic merinque.

    Why reinvent the wheel? People have been doing this for hundreds of years. It really doesn't take as long as you think, nor is it as difficult as you may think.

    I was watching Sara's Secrets on the Food Network while Bill Yosses was the guest. I was very impressed with him so I borrowed his book Desserts for Dummies. In it, he says that a 12" diameter bowl is best while ~ 7qts is a good volume. He was correct. This bowl seemed huge, but when eight egg whites triple in volume, it fills it up by two-thirds. It is a fine size.

    The copper is beautiful. I hang it over my kitchen.

    I had no reservations about quality before I ordered and I was correct in my assumption. Mauviel makes quality products. I would consider this heirloom quality. The walls are very sturdy.

    The round bottom is essential to whipping egg whites. Beating (not whisking) the egg whites is so much more efficient and less tiring with the round bottom. While if it had a flat bottom, it would quickly ruin your whisk. Believe me I know. It does have a ring which makes it easier to grasp. I also put a towel underneath that I have bunched up in a circle. This adds stability on a slicker countertop.

    I highly recommend this product.

    BalasHapus
  7. Mauviel M'Passion 2191.26 Copper 10-Inch/4.6L/4.9-Quart Egg White Bowl with Ring (Kitchen) This bowl is amazing. Anyone who wants to make really GOOD angel food cakes should get this bowl. It is of very good quality and looks very elegant. Its wall is thicker than other competing brands and it has the perfect size for beating a dozen egg whites. I love it...

    The only drawback is that the outer-surface oxidizes easily, even though it is finished. It showed some green spots after only a few weeks. Maybe this is common with copperware.

    So I give it a five star for the inside surface, four star for the outside surface. But for angel food cake fans, it is the inside that counts. :-)

    BalasHapus
  8. Mauviel M'Passion 2191.26 Copper 10-Inch/4.6L/4.9-Quart Egg White Bowl with Ring (Kitchen) It is a thing of beauty!
    It is heavy enough not to dent easily and
    makes the stiffest nicest egg whites ever!

    BalasHapus
  9. Queen Walton8 April 2013 15.35

    Mauviel M'Passion 2191.26 Copper 10-Inch/4.6L/4.9-Quart Egg White Bowl with Ring (Kitchen) A copper bowl is a kitchen essential. I use mine not only for meringue, but also for melting dark and white chocolate by fitting it into a saucepan like a double boiler. The latter has a groove around it that makes it difficult to remove all the contents, but it's easy to get everything out of aa round bottom copper bow, but a simple caveat: after using anything with oil, such as chocolate, clean the bowl carefully so as not to leave a single trace of oil or grease; otherwise, your egg whites will never whip.
    l

    BalasHapus