Allow me to submit several cooking/baking tips which you might wish to share site wide, etc..I'm surprised at the number of cooks who are amazed at these simple tips...1) Instead of wacking eggs on hard narrow edges of bowls, etc., only to have them shatter with the yellow and white mixed when you wanted to seperate them plus having to fish the shell bits from the bowl mixture...Try wacking the egg on the cutting board or a 2 fold kitchen towel on the counter...the shells break more evenly plus place egg seperately in a custard cup, etc., to assure it is good before adding to recipe mixture....2) Liquids used in recipes are often mixtures of several ingedients, i.e., water/juce/pulp..water/milk-solids, water/broth, which seperate while stored with the lighter ingedient (water/oil) on top and out first leaving heavier ingredients in the bottom.. Shake or stir before using for an even mix..

• Reply