Did you ever find yourself puzzling over an ingredient in a recipe? Or wondering why a technique works one time but not another? Or just curious about why eggs look different? Or perhaps you were in the middle of baking and realized you were missing a key ingredient.
There is no need to make a mad dash to the grocery store if you know how to make a suitable substitute.
These are the questions that have come in this week. If you have questions about cooking, ingredients or equipment, shoot me an e-mail. I would love to hear from you.
Another culprit that may cause the whites not to whip: oil residue on the mixing bowl and beaters. This usually happens if the mixing bowl is plastic that accumulates an oil film even though it has been washed.
Also, you might consider buttermilk powder if you do a lot of baking. It is shelf stable and will keep several months in the pantry.