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Old 08-16-2011, 08:21 AM   #21
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for recipes that require raw eggs to mixed with any kind of batter, combine the oil and eggs in a seperate bowl. The egg yolks have a natural emulsifier in them that allows the oil to mix smoothly with water. Also, the whites combine smoothly into the oil. Not as much time is needed to incorporate the eggs into the batter or dough, thus reducing the time required for mixing. Less mixing with wheat flour (whole wheat, all purpose, etc) reduces the formation of gluten and makes for a more tender cookie, quickbread, etc.

Seeeeeeya; Goodweed of the North
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Old 09-03-2011, 05:31 PM   #22
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I'm bumping this as it is a great place to add tips about any kind of cooking techniques we can share.

My tip for today; Add a little, stir it in, let it cook for ten to fifteen minutes, taste. You can always add a little more seasoning or flavor to foods, but once it's in the soup, stew, roast, or whatever, you can't take it out. So season gently, and then if required, season more.

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