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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 ice, then adding ice and shaking again to chill. Others do the inverse of that—called “the reverse shake”—which I am not a fan of (the bubbles are bigger, and I want tiny bubbles). If you have a blender, however, this discussion is null and void.