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
How to Clean a Burnt Pan or a Saucepan & Make It Like New
Zucchini with Oatmeal Tastes Better Than Meat! Healthy and Incredibly Delicious!
Why You Should Sweeten Your Jeans Before Washing Them? Avoiding a Big Problem
How to eliminate humidity in the ceiling and walls of your house
My nana made this every year but I kept forgetting to write it down. So glad I found something that comes close to hers!
That’s why you need to put a bay leaf in the mop bucket