What does peaks mean in cooking?

Peaks in cooking usually refers to the consistency or texture of a mixture, typically whipped cream, egg whites, or meringue, that has been beaten or whipped to a certain stage. The term "peaks" describes the formation of soft or stiff mounds or ridges on the surface of the mixture when the whisk or beater is lifted.

Here's a breakdown of different stages of peaks:

1. Soft Peaks:

- The mixture holds its shape but falls back when the whisk or beater is lifted.

- Used for recipes like angel food cake or mousses where a light and airy texture is desired.

2. Medium Peaks:

- The mixture forms distinct peaks that hold their shape for a few seconds before slowly drooping.

- Suitable for recipes like chiffon cakes or soufflés where some structure and volume are needed.

3. Stiff Peaks:

- The mixture forms firm, upright peaks that hold their shape even when the whisk or beater is turned upside down.

- Used for recipes like meringues, frostings, or macarons where a stable and structured texture is required.

4. Over-beaten Peaks:

- The mixture becomes grainy, separated, and loses its smooth texture.

- Over-beating can lead to a loss of volume and a compromised texture in the final product.

Achieving the right stage of peaks is important in various recipes to ensure the desired texture, structure, and stability. For instance, soft peaks are suitable for dishes that require a light and fluffy texture, while stiff peaks are crucial for recipes that rely on a firm and stable structure, such as meringue-based desserts.

It's worth noting that the terms "peaks" and their stages may vary slightly depending on the specific recipe and the desired outcome. Always refer to the recipe instructions for the recommended stage of peaks to achieve the best results in your cooking.