Make a Big Batch of Sours in Your Blender
by Claire Lower on Skillet, shared by Claire Lower to from Lifehacker on (#53Q40)
Usually, getting a fluffy, stable foam on top of a sour requires a good bit of hard, vigorous shaking. This isn't an issue if you have some amount of upper body strength, but some people (like me) have to dry shake," which means breaking the process down into two parts by first building the egg white foam without...