In addition to the all the normal ingredients there are two prerequisites to a tasty margarita:

1. Hot weather I just don’t understand people who drink frozen margaritas when it’s cold outside.

“Beat egg whites for three minutes” is a lot easier to understand than “beat egg whites until soft peaks form.” Too bad so many recipes use the latter. Both in cooking and baking the terms soft and firm or stiff peaks come up on a regular basis. They’re loose terms that can be intimidating to novice cooks and bakers so we thought an explanation of the terms was in order.