
Kat
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professional-chefs-share-amateur-mistakes
Make sure you have good ingredients. That box of baking soda from 5 years ago is not going to work that well anymore.
andromedanii reply
Pastry Chef here. USE GODDAMN SCALES. It's sO much easier and you won't lose count of how many cups of flour you've added Plus measuring by volume with dry ingredients can be so inconsistent due to different scooping styles, a more aerated flour etc Don't come running to me asking what happened with your baked goods when you've been measuring using cupsShow All 5 Upvotes

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actualemu reply
All that brown stuff on your pan after you brown some meat or veggies? Use it! That's called fond - it's f*****g amazing and will make your sauces have way more depth. You can easily get it off the bottom of the pan with a little wine, which is called "deglazing."
professional-chefs-share-amateur-mistakes
Make sure you have good ingredients. That box of baking soda from 5 years ago is not going to work that well anymore.
andromedanii reply
Pastry Chef here. USE GODDAMN SCALES. It's sO much easier and you won't lose count of how many cups of flour you've added Plus measuring by volume with dry ingredients can be so inconsistent due to different scooping styles, a more aerated flour etc Don't come running to me asking what happened with your baked goods when you've been measuring using cupsThis Panda hasn't followed anyone yet

Kat • 65 followers