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Did you know that the temperature of the eggs you are cooking with can affect your finished product?
Using room temperature eggs when cooking and baking improves emulsification which allows them to blend in more evenly with other ingredients which will lead to a smoother and fluffier batter!
Did you know that using Greek yogurt instead of oil will not only make your cakes healthier but also tastier?
Greek yogurt can be used as a substitute for oil in baking because it adds moisture and richness to cakes. Yogurt’s acidity helps activate the agents that cause your cake to rise (like baking soda) leading to a lighter, fluffier texture. Also, the fat content in Greek yogurt will keep baked goods moist and help prevent them from drying out!
Did you know that you can use oil for a substitute of butter?
If you do have oil, you can use it as a substitute for butter! But it’s the kind of oil you want to change the texture or flavor for what you’re looking for. Vegetable and cannoli oil are the most common and the most butter friendly option, which means there won’t be a change.
Did you know that adding salt at the wrong time can cause your yeast dough to not rise properly?
Salt interferes with yeast metabolism, slowing down its ability to break down sugars and produce the carbon dioxide that is needed in order for the dough to rise. Therefore, it is recommended that the salt be added after the yeast has been activated in water and added to your flour mixture!
Did you know that there is a difference between baking soda and baking powder?
Baking soda is a crystalline powder, which when combined with a liquid and an acidic ingredient is activated. Baking powder on the other hand, is a leavening agent, meaning it contains both the base and the acid needed for the product to rise.
What is caramelization?
Caramelization is the oxidation of sugar, a process in cooking, where the result is the nutty flavor and brown color.