85 grams of eggs?

Some time ago, I already spoke to you about the difference between baking and pastry-making, I emphasized, among other things, the precision of pastry-making which requires grams, cm, degrees and minutes. That's why, on the one hand, you have baking and cooking, where a certain tolerance is...
November 26^th 201854 K4.6

How to avoid lumps

You've probably come across this unpleasant phenomenon where, when you try to incorporate an ingredient (usually a solid or powder) into a preparation (usually a liquid), the mixture doesn't mix properly and you end up with little "balls" or little lumps of the solid part that refuse to mix with the...
October 9^th 202020 K4.8

The importance of sieving

In recipes that use a fine powder (flour, powdered sugar, etc.), you'll often see the advice to sift before using it. To sift is to pass the powder in question through a sieve (a very fine strainer) before incorporating it into your recipe. It's often advice, but is it really useful?
September 3^rd 2025350