We can’t stop making fresh corn cakes! One reason, of course, is because they’re so good. But the other reason is that we are having too much fun whisking egg whites. We discovered the other day that the spiral whisk is easiest and fastest for beating egg whites. It took just two minutes to go from liquid white to stiff peaks.
WHAT are we going to do when corn season is over?!
- recipes from OUR kitchen:
» Fresh Corn Cakes
edit 29 August 2012: Please see the others’ Black and White Wednesday – August 29 – Week 47 photos
» fresh corn cakes (WHB#346: green chili) (includes recipe)
» How many whisks does one kitchen need?
» Oooooh, popovers!!
» I love asparagus season….
» Brownies Cockaigne