tag:blogger.com,1999:blog-6128063149522635632.post6263575910496724631..comments2023-07-17T04:58:20.098-05:00Comments on Apron and Guitar Strings: Cooking Question: Dry and Wet IngredientsComplyKatedhttp://www.blogger.com/profile/17762185121899509718noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-6128063149522635632.post-12895800972578651832010-02-20T06:44:04.828-06:002010-02-20T06:44:04.828-06:00It only bugs me when the baking soda or baking pow...It only bugs me when the baking soda or baking powder didn't get blended in with the other dry stuff. That is one funky taste to have in a muffin.Genahttps://www.blogger.com/profile/04673939604524296020noreply@blogger.comtag:blogger.com,1999:blog-6128063149522635632.post-19086303738340788752010-02-19T09:10:25.122-06:002010-02-19T09:10:25.122-06:00When making the 'melts in your mouth' panc...When making the 'melts in your mouth' pancake recipie off the back of the Bisquick box I found that mixing the dry (that has baking powder) and then adding the mixed wet (that has lemon juice) makes better pancakes due to the uniform gas bubbles created by the reaction. If I mix the lemon juice by itself they just don't come out as well.Davidhttps://www.blogger.com/profile/14800581629280200223noreply@blogger.comtag:blogger.com,1999:blog-6128063149522635632.post-59246274728282754402010-02-19T08:43:41.019-06:002010-02-19T08:43:41.019-06:00Sometimes I put all the dry in the sifter, which s...Sometimes I put all the dry in the sifter, which saves the extra bowl. But I am also one who just dumps it all in. Totally agree that you do need to separate with muffins!!<br />-SaraShttps://www.blogger.com/profile/10754412699554735867noreply@blogger.comtag:blogger.com,1999:blog-6128063149522635632.post-56312397165903163992010-02-19T08:39:24.325-06:002010-02-19T08:39:24.325-06:00Most recipes like this are concerned that you don&...Most recipes like this are concerned that you don't overstir the combined mixture. If you overstir an all-purpose flour dough, gluten forms, making the final result gummy or tough. This is especially important with muffins. (I learned this lesson the hard way)<br /><br />I often use cake flour, which has low protein (gluten) even in some traditional all-purpose recipes. <br /><br />So - as long as you don't overstir and you're gettig good results - you should be OK.Danhttp://www.yesdancan.comnoreply@blogger.comtag:blogger.com,1999:blog-6128063149522635632.post-65598259213213855302010-02-19T08:34:15.887-06:002010-02-19T08:34:15.887-06:00I think it's mostly about even mixture of ingr...I think it's mostly about even mixture of ingredients without over stirring. You can probably get away with adding wet ingredients one at a time, but not as much the other way around.Erichttp://xkcd.com/421/noreply@blogger.comtag:blogger.com,1999:blog-6128063149522635632.post-18330417433419000402010-02-19T08:26:09.875-06:002010-02-19T08:26:09.875-06:00Be a rebel...defy the rules of cooking!! I do too...Be a rebel...defy the rules of cooking!! I do too. :-)Micah and Tara Hobbshttps://www.blogger.com/profile/14491723352319937465noreply@blogger.com