When a recipe calls for folding in a whipped egg to batter, what is the proper method to incorporate it smoothly without deflating the mixture?
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If you’re missing a particular herb for a recipe, there are several substitutes you can use to achieve a similar flavor profile. What are some alternatives you can turn to when you don’t have a specific herb on hand?
hi, Share your favorite techniques, tips, and tricks for cooking steak to perfection.