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
There wasn’t a single bite left of this dish by the end of dinner
I’ve discovered the Christmas dessert I’ll be preparing this year! It’s delightfully uncomplicated, and I’m confident my family will devour it.
Beef stew
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This meal was my favorite back in the day. I couldn’t stop asking my mom to cook it.
Tagliatelle with porcini mushrooms: the recipe for a simple and tasty autumn starter
