I was eating at a Subway restaurant the other day and they asked if I would like my flatbread toasted... I responded with a "No thanks." The Chef said, "Well technically the flatbread still HAS to be ...
What is the impact of assembling a cookie batter in a different manner than that described in the recipe? What's the best general order for combining the creamed fat & sugar, the dry ingredients ...
Many cake recipes ask to add melted butter and mix it in. In my experience butter needs to be melted to a temperature of about 50-70 degrees Celsius to be soft enough for mixing in. Melting a piece of ...
So what's the basic rule of when to spray with PAM etc or when to use olive oil? For ex, for making an omelet, I usually use the spray.
If I am making pie dough, for instance, is there a reason to prefer doing things in batches, besides it being more manageable for my tools/hands? This would help answer this question (two good answers ...