ROOM TEMPERAUTRE EGGS
You’ll always see my baking recipes calling for the use of room-temperature eggs. That’s very important.
Room temperature eggs are less viscous than cold eggs, so they incorporate more easily into the batter. This allows them to fully incorporate, helping to ensure that every part of the batter has the protein and fat from the egg that’s needed to help the cake rise and bake up properly. It’s a small thing that can make a big difference in how your cake bakes.
FOLD, DON’T STIR
Outback Steakhouse Alice Springs Chicken
GALAXY CHOCOLATE MILLIONAIRE’S SHORTBREAD
Amish Cinnamon Bread
Swedish Meatballs
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Learned this from my Italian mama, and it is a huge hit with our family!
BROCCOLI CAULIFLOWER RICE CHICKEN CASSEROLE
