If you do a lot of baking, you know that you'll inevitably end up with an odd number of yolks and whites. And let's be honest, we're not cutting any corners in most of these recipes, so those rich go...
Raw egg whites. They're not just for your breakfast glass of Tiger's Milk anymore. With the recent revival of certain pre-Prohibition cocktails, they've been finding their way back into some spectacul...
Earlier today, we discussed folding egg whites into a heavier batter. But let's back up. Often we have a recipe, like our Fluffy Ricotta Pancakes, that calls for whipping three egg whites. Depending ...
Folding is a relatively easy technique that far too many people get wrong. We even regularly see chefs and cooks on the Food Network mangle it. But if you want the fluffiest pancakes, highest souffl...
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