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Americas test kitchen has tested this in a prior issue. I cannot put my hands on the issue right now which explained their process and the results. It also contained a good deal of explanation about the science of the process. They tried all sorts of liquids in their omelette and scrambled eggs recipe. They found that water did make the eggs slightly ...


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David Lebovitz tells us that chilling the tins prior to filling helps the cakes to develop a "humpy" appearance, particularly if baking powder is used (which some chefs say to NEVER use in Madeleines). Also, since the tins are usually prepared by brushing with melted butter mixed with flour, chilling would keep that where it belongs instead of it pooling in ...



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