Lynne Rossetto Kasper
Host of The Splendid Table
produced by Minnesota Public Radio and Tom Voegeli Productions,
distributed by Public Radio International

Copper Bowls

Q: I received a copper bowl for a wedding gift. What can I do with it?

LRK: A copper bowl is not just a bit of useless fanciness for the kitchen. The real reason is egg whites. Copper strengthens the proteins of egg whites for more lift and stability. Remember to use a big balloon wisk since this is about getting air into those whites. It will also be good for making Zabaiogne, the Italian custard with Marsala wine, sugar and eggs. Don't cook anything else in copper since the reactions with some chemicals can be toxic.

Care and feeding of your copper bowl? Clean and polish the bowl before and after usage with a mixture of vinegar and salt - rinse with hot water and dry thoroughly. Whites won't rise if any fat is present - vinegar and salt take care of that.

By the way - bigger is better, remember that egg whites expand to four times their original size when beaten.

Lynne's Corner: More Questions

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