Switched from glass bowls to stainless steel for meringue and my peaks finally held.

I spent two years wondering why my peaks kept falling flat in Houston humidity, then a pastry chef at a competition told me glass holds grease no matter how clean you think it is, has anyone else noticed a difference switching materials?

2 comments

2 Comments

ryan_kim631d ago

I actually just read about this in a baking science blog! They said glass is porous and soap doesn't fully get into the micro scratches, so leftover fat ruins your foam every time. Stainless steel is non-porous and way easier to get totally clean, which makes total sense with Houston humidity fighting you already.

stellam8923h ago

Try running a mix of one part vinegar to two parts water through your glass whip bowl first. Then rinse it real good with hot water. It cuts through any leftover film that soap misses. Also, don't overfill your cream canister. That's a rookie mistake that kills foam no matter what bowl you use.