ARE COPPER BOWLS really better for whipping egg whites?
Yes, the type of bowl matters! NOTE: Do not use cream of tartar when beating in a copper bowl. However, when glass or metal bowls are used, cream of tartar can be added to the egg whites to stabilize them. The bowl you use makes a difference when you are whipping egg whites. Cookbook author Madeleine Kamman says you shouldnt bother whipping egg whites by hand unless you have a copper bowl. (And if you do, scour it with a mixture of 1/4-cup vinegar and a tablespoon of salt, rinse it, and dry it thoroughly with paper towels before adding the eggs. Then omit adding any salt.) Copper bowls produce a yellowish, creamy foam that is harder to overbeat that the foam produced using glass or stainless steel bowls. When you whisk egg whites in a copper bowl, some copper ions migrate from the bowl into the egg whites. The copper ions form a yellow complex with one of the proteins in eggs, conalbumin. The conalbumin-copper complex is more stable than the conalbumin alone, so egg whites whipped in a
