Combining Ingredients With a Stand Mixer

Video Transcript

Now I showed you how to use the different parts of the mixer. I showed you how to use the different speeds. But how does this work to create a finish product? Well with our egg whites that I was just whipping I'm going to show you how to make meringues because this is going to use a couple of different speeds. So we already have the egg whites mostly whipped, see they're nice, white and fluffy that was done on speed ten. Well if want to keep it running while we're adding in our sugar for the meringues, then we're going to have it a slower speed. So we're going to have it at six and from speed six we can add in our sugar using our pouring spout. We are going to pour sugar in there and then we are going to increase the speed back up to ten. You can see we are starting to get the nice thick egg whites that we want to we just need another minute or so of whipping the egg whites before it gets the consistency. But it's important to remember the difference speeds are used for different points in which you are mixing things. You don't want to pour sugar into your meringue while you have it up on ten otherwise sugar is not going to make into the bowl it's just going to fly out. So you want to have it back down to a lower speed while you're incorporating more ingredients before bringing it back up to the high speed that you want for mixing. Regardless of what you are making whether it's a meringue, a cookie dough, a cake batter, you are going to always have variable speeds while you're mixing it.

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