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
Here is the fat burning soup that allows you to lose 4 kg in a week
My Grandmother Faked Deafness to Test Us Before Dividing Her Inheritance—The Results Were Astonishing
Breaking News: Bill Maher confronts Tim Walz on TV: ‘You’re such a disappointment’.
PAN SEARED FISH FILETS
I don’t think I’d ever get tired of eating this. It’s that good
Here’s Nana’s no-fuss trick for cleaning an oven with just three ingredients:
