I've tried many macaron recipes, and all have tasted very good. The problem is they always end up as a meringue, or looking like cookies. They usually don't h
In muffin recipes, the instructions often say to stir the mixture till "just combined". Why does over-stirring the muffin mixture result in tough muffins? An
What is the purpose of sifting dry ingredients (esp. with flour)? I heard in one place that it was because this is the best way to mix them well. I heard somew
I've tried many times to whip some cream or egg whites with a simple whisk, but I feel tired after about a minute of whipping, and I do not obtain good results
I am reading a recipe and I noticed that in it it says "mix to incorporate" I am baffled. What does that mean?
Can anyone tell me what the best technique is for using a stand mixer to make bread dough? I just got a stand mixer with a dough hook and have started using i
Many sauces and pastries call for beaten yolks. You need to beat yolks well, till they are thick again and are lemon-colored, so using mixer is a must. But if
When I look at a lot of recipes, any eggs usually have to be beaten before they're added. If it's all going to be mixed anyway (and well, in dough for example)
I've been making tapioca pudding from a recipe that calls for 2 egg whites to be beaten with 1/2c of sugar until soft peaks form. Out of quite a few tries for
I bought a fairly inexpensive (<$50) hand mixer a while back, and when I was organizing the kitchen I came across a set of dough hook attachments for it. I
Sometimes when we arrive home, we are so tired and hungry and I am at a loss in terms of what to make. Often, I just want to mix all the things in the refrigera
I only have one cup of jasmine rice left, but plenty of basmati. Can I just mix them together in the rice cooker?
I've always used the cheapest hand mixers (around 10 Euro). But I damaged a beater of my current one when I tried to make whipped canache - it was obviously too
Why would one need to mix the dry ingredients (flour, salt, soda) separately and before mixing into the liquid (butter, sugar) than just mixing everything into
I want to buy a stand mixer, a good one. Mainly for mixing dough, but also for mincing meat. I've seen that the KitchenAid has a mincing attachment. So, I've ma
Without delving too deeply into specialty doughs, but addressing more than just cakes and bread, what concerns can I evaluate when calculating the technique for
I make a french dressing > I blend using a milk shake mixer. Usually as I add the oil, sugar and vinegar it mixes up to a very nice creamy thick dressing. L
In muffin recipes, the instructions often say to stir the mixture till "just combined". Why does over-stirring the muffin mixture result in tough muffins? An
I take a tumbler with an ounce of water and add a teaspoon of salt to it and then add this salty water mix to the curry or dish I am preparing at the moment. I
If you're making a regular cake, you add all the first ingredients (eggs, butter, sugar, ...) and mix everything well. When you add the last ingredient, the flo