Breakfast In Skills
Page 5
5 Quick and Tasty Ways to Stuff a Crescent Roll for Breakfast
We love them for dinner, but Pillsbury Crescent Rolls make for a convenient handheld breakfast as well. At the startling pop of the tube, I know that in no more than 10 minutes I’ll be pulling a tray of buttery, flaky rolls from the oven. With as few as three everyday ingredients, you’re on the way to a quick and delicious breakfast. Here are five smart, sweet, and savory ways to use store-bought crescent roll dough for your on-the-go morning meal.
Nov 6, 2015
10 Sweet & Savory Ways to Top Your Morning Oatmeal
I love porridge for its earthy flavor and creamy bite, but I also see it as a blank canvas in which to spin tales of delicious and diverse toppings. The opportunities for creativity and invention are endless — from sweet to savory, and everything in between. Once you start to move beyond traditional brown sugar and raisins, you’ll find merriment in blobs, dashes, and slivers of anything and everything lingering in the larder.
Oct 16, 2015
Why You Should Cook Your Oatmeal Like Laura Ingalls Wilder
We are all busy people in our own ways. Some of us have busy jobs, some manage busy families, others go to school or volunteer — for most of us, there’s no shortage of things to fill the day. So it’s a bit daring then to write about an oatmeal method that takes two hours — even for me, someone who writes about whole grains and experiments with different recipes as part of my job. At first this one seemed like a stretch — that is, until I finally tried it.
Oct 14, 2015
What Are Some Packable Meals That Don’t Need Refrigeration?
Q: I’m going to be staying at a fancy resort for a weekend wedding. I’m already dropping big bucks on the location, and I want to minimize my food costs wherever I can. Dinners will be included in the experience, but breakfasts and lunches will not. Unfortunately it doesn’t look like I’ll have access to any sort of refrigeration, other than bringing a small cooler in my car.
Oct 8, 2015
Why Is My Second Batch of Pancakes Always Better than the First?
Q: Just read the post 5 Mistakes to Avoid When Cooking Pancakes. Good read, but I’ve always wondered: Why is the second batch of pancakes off the griddle always better than the first? Does this just happen to me or have you experienced this also? Can you explain why? Sent by Dave Editor: This definitely happens to the best of us, and we found a great explanation in this article from CHOW.
Sep 8, 2015
10 Food Writers & Chefs Share Their Secrets for Making the Best Scrambled Eggs
Scrambled is my favorite way to eat eggs, but it hasn’t always been that way. Growing up, I associated scrambled eggs with the rubbery, tasteless stuff that was served at bad lunchroom cafeterias. In fact, it wasn’t until the end of college that I discovered a recipe that made the creamiest, most luxurious scrambled eggs of my life. I was a convert.
May 7, 2015
5 Smart Ways to Use Cornmeal
We know and love cornmeal as the foundation for soft, buttery cornbread, but don’t let that be the only way you use it. This is one versatile pantry staple that’s capable of quite a lot. From breakfast to dinner to dessert, here are five ways to cook and bake with cornmeal. Want to up your pancake game next weekend? Sure you do! Add-ins are always great (I mean, who can turn down those fresh blueberries?), but it’s time to go bigger.
May 5, 2015
Use This Milk-to-Egg Ratio for Foolproof Quiche
Stash this ratio in your brain the next time you need a quick, easy meal.
Mar 31, 2015
10 Important Things You Should Know About Cooking Eggs
The incredible, edible egg. They’re the savory breakfast go-to. Eggs can hold their own for a satisfying lunch. And, when you need dinner in a pinch, eggs are first in line to come to the rescue every time. Eggs are so simple, yet there’s a lot to know about these tiny wonders. From choosing the right size and color, to the simplest way to test for freshness, to all the cooking methods you need to know, these are the 10 egg essentials to take with you through life.
Mar 28, 2015
Can You Really Make Hard-Boiled Eggs in the Oven?
Our stovetop method is tried and true (and works like a charm every time), but when a different method for cooking hard-boiled eggs — like baking them in the oven — presents itself, I have to give it a try. Can hard-boiled eggs really be made in the oven? And if so, how do they compare to hard-boiled eggs made using the good old stovetop method? While it takes more time, hard-cooking eggs in the oven seems pretty simple. The biggest variable is oven temperature.
Mar 19, 2015
Can You Really Make Poached Eggs in the Oven?
While poached eggs make a lovely and elegant brunch addition, I find myself shying away from them when I’m cooking for more than a few people. The timing and logistics of poaching eggs for a crowd can be tricky. There may be a solution, though — swapping out your saucepan for a muffin tin and a little bit of water. Whether you want two eggs or two dozen eggs, this method seems quick, easy, and almost too good to be true.
Jan 28, 2015
Why Leftover Eggnog Makes the Best French Toast
Each year we splurge on this amazing locally made eggnog since it’s the only time of year they make it. One of our family traditions is to trim the Christmas tree while drinking eggnog and munching on cookies. And one of the best parts about having this eggnog around? It makes the best French toast ever. The downside of this local eggnog is that it doesn’t have a long shelf life, so I feel sad whenever we don’t finish it in time.
Dec 19, 2014
Do I Need to Pre-Bake My Quiche Crust?
Q: Do you have to pre-bake a quiche crust before filling? I used a flour-butter-water crust and I see that most recipes require pre-baking, but I never remember my mother doing this step. Sent by Alexia Editor: Yes, I recommend pre-baking the crusts for quiches because I think it helps keep them from getting soggy from the filling. Here’s a little more information on blind baking: How to Blind Bake a Pie Crust Readers, any other thoughts?
Nov 20, 2014
Avoid These 5 Common Mistakes When Making Scrambled Eggs
Scrambled eggs are one of the most basic and comforting dishes, and, in fact, they were likely one of the first foods many of us learned to cook. But are you really doing it right? While everyone has their own favorite cooking method for scrambled eggs, there are a few rules that remain constant. We’re sharing five common mistakes that are made when cooking scrambled eggs, plus our best tips on how to avoid them!
Oct 30, 2014
How Do I Make Brown Rice Congee in My Rice Cooker?
Q: I have been experimenting with brown rice congee in my rice cooker. While there is a porridge setting, it does not work well for brown rice. Does anyone know how I can get delicious brown rice congee from a rice cooker meant to cook white rice? Sent by Emma Editor: Readers, what do you think? Does anyone have any experience making congee in the rice cooker?
Aug 14, 2014
Expert Bagel Maker Confirms: You Don’t Need Lye To Make a Good Bagel
Yesterday I introduced you to Mary Ting Hyatt of Bagelsaurus and her seriously delicious bagels. At one point in her bagel making process, I observed her dip a pretzel bagel into a lye solution, and I had to ask: is lye really necessary for bagels? I think lye is kind of scary to deal with at home, so what’s a home bagel maker to do? What does lye do, and why it is sometimes used to make bagels?
May 8, 2014
Steven Soria’s 5 Tips for the Very Best Banana Pancakes
Who cooks and eats here: Steven Soria of Make Smith Where: Santa Barbara, CA Visit Steven’s blog: Make Smith Blog Once you try Steven Soria’s banana brûléed pancakes, it’s hard to go back to any other pancake. In fact, I haven’t had a single starchy patty pass my lips since this encounter with pure banana caramelized joy. Why bother when greatness is just down my street within this cute California kitchen?
Apr 23, 2014
Day 15: Make Dinner Tonight & Plan Next Week’s Breakfasts, Lunches & Dinners
Day 15: Friday, March 21 Today’s Assignment: Make dinner! Weekend Assignment: Plan all of your breakfasts, lunches, and dinners for next week The Cooking Cure: See all assignments so far here We’re heading into the home stretch of our Cooking Cure, and this weekend is a big one! The goal this weekend is to plan, and to prep, for all your breakfasts, lunches, and dinners next week. That’s 21 meals, including the weekend. Feeling pumped? Nervous?
Mar 21, 2014
I’d Forgotten That Breakfast Is the Best… Until Today.
Day 5: Make breakfast today and plan next week’s breakfasts. This morning I woke and up and made breakfast in a clean kitchen. And it felt so good. As I shared yesterday, my biggest deterrent to cooking everyday is a messy kitchen, so one of my goals for this Cooking Cure has been to clean the kitchen after every meal. Last night I cleaned the kitchen both before and after dinner (hopefully I won’t be doing that again for a long time!
Mar 7, 2014
My 3 Breakfast Goals for March
Day 2: Ask yourself 3 questions about your breakfast habits As I shared yesterday, my daily toast and peanut butter breakfast routine is ready for a revamp. I’m craving more variety, more protein, more fruit! I like having a breakfast routine during the week, though, so any changes have to be easy to implement. With that in mind, here are the 3 breakfast goals I’ve set up for March: Eat some fruit with breakfast every day.
Mar 4, 2014
What’s the Best Way to Make Quiche for an Office Party?
Q: We’re starting up a breakfast club at work for sign-up members only. About 16 people will participating. I have a wonderful quiche recipe that everyone loves. I’m wondering if I could make the quiche in two 8″ x 8″ glass baking dishes that could each be reheated separately in the microwave? (A larger dish wouldn’t fit.) I also always use a store-bought frozen crust that comes in an aluminum foil plate and it can’t be reheated in a microwave.
Mar 4, 2014
Hate Mushy Oatmeal? Try This Easy Tip for Perfect Texture Every Time
Making morning oatmeal often feels like a tradeoff between texture and time. Rolled oats cook up in a couple minutes, but can quickly turn gluey and mushy. And while steel-cut oats are chewier and more satisfying, their 20- to 30-minute cooking time isn’t always convenient in the morning. Here’s a quick tip for making a bowl of oatmeal with a texture that’s just right, in about 10 minutes. It’s simple — just cook a mixture of half rolled oats, half steel-cut oats.
Mar 3, 2014
Got an Empty Peanut Butter Jar? Use It for Overnight Oats
Between my daily breakfast of toast and almond butter and my husband’s post-workout peanut butter smoothies, we go through a lot of nut butter in my household. Normally I just give the empty jars to the dog to go to town on, but I really like this no-waste tip I spotted on Instagram from registered dietitian Lauren Blake: to enjoy every last bit of your nut butter, make overnight oats in your empty jar!
Feb 14, 2014
Can I Prepare Smoothies The Night Before?
Q: Can I make breakfast smoothies, especially green smoothies, the night before I want to drink them? My roommate’s room is right next to the kitchen, and I’m the first one up in the morning, so making a fresh smoothie before I go to work would be out of the question as far as considerate roommating is concerned. Can I make a smoothie in the evening and stick it in the fridge until morning? Or will it become gross and brown overnight? Sent by Claudia Editor: I say give it a try!
Jan 31, 2014
How I Create Make-Ahead Baking Mixes
Commercial baking mixes are pretty mainstream these days. What was once a novelty for our grandmothers is common place today. Some folks can’t dream of making pancakes or muffins without a box. I myself once thought that was baking “from scratch.” Unfortunately, despite their convenience, these boxed mixes contain dubious ingredients and often lack substance or flavor.
Jan 7, 2014
7 Tips for Hosting a Stress-Free Brunch
Love the idea of hosting brunch, but begin to regret it the moment your friends start recalling their hilarious evening while you toil over a pan of bacon grease? Join the club. While I don’t host brunch often, when I do, I frame my entire menu around the fact that I don’t want to spend the whole morning in the kitchen. Sure, that chorizo and leek omelet is fantastic at your local eatery, but are you a short-order cook? No. Skip the omelets and spend time with your friends.
Nov 8, 2013
The One-Minute Microwave Omelet
My husband has been in hot pursuit of the flawless French omelet for months, studying our stove’s quirks and calibrating the ratio of butter to pan surface (I cover my eyes at this point). He would be appalled to learn that his hard-won mastery may be jeopardized by a shortcut in that most modern of machines, the microwave. Can a one-minute microwave omelet challenge the greatness of the classic omelet?
Jun 25, 2013
Tip: Bring Homemade Pancake Mix on Your Next Trip
I rarely make pancakes at home, but for some reason I always crave them during the long, leisurely mornings of a vacation. And I like to keep those mornings leisurely by bringing along my own DIY pancake mix.I simply mix together the dry ingredients for my favorite pancake recipe and write the wet ingredients needed on the outside of the bag.
Jun 21, 2013
The Very Best Cheese for a Frittata: What Gets Your Vote?
In a recent piece about frittatas for The Washington Post, food writer Joe Yonan discussed deciding which cheese to use for his spring frittata. He favors a salty feta, although he recognizes that not everyone agrees. For instance, he mentions that chef and cookbook writer Lidia Bastianich reaches for a rich, whole-milk ricotta (which I’d never thought to do).
May 31, 2013
Forget Taco Bell: 7 Savory Ways to Eat Waffles at Home
You may have heard that Taco Bell recently began testing a breakfast Waffle Taco at a few locations in Southern California. I haven’t tried it and — being an admitted fast-food snob — probably never will, but I can understand the appeal. Hot, crisp, chewy waffles aren’t just made for maple syrup or fruit. Pair them with cheese, chives, fried chicken, a runny egg, or even chili, and you have a plate of waffles ready for a savory brunch or even dinner.
May 22, 2013
8 Ways to Eat a Loaf of Bread for Dinner
Remember when everyone could eat bread? With more and more people avoiding gluten, bread has become a guilty pleasure at the dinner table, even for those of us who can tolerate it just fine. My deepest sympathies to those with gluten intolerance, who may want to look away while I take a moment to appreciate warm, soft, chewy, crusty, wonderful bread and all the ways you can turn a day-old loaf of it into a full meal.
Mar 22, 2013
How Not To Cook An Egg: When Pinterest and the Internet Lead You Wrong
The internet told me that if I shook my uncooked egg before boiling that it would come out with a beautiful yellow color and creamy texture. No whites, no yolks, just a pale yellow. Sounds cool, right? I saw multiple people liking the idea, so I hopped on board and tried it with the hard-boiled eggs I like for lunch. Folks, some ideas we should not try at home. Want to know what happens when you shake an egg before cooking?
Mar 11, 2013
Did You Know That You Can Freeze Pancake Batter?
Although making pancake batter isn’t difficult, it doesn’t always make for a speedy morning. But you can make weekday pancakes a reality with this simple freezer tip. Best of all? It doesn’t involve reheating cold pancakes. Instead of baking up a double batch of pancakes this week and stashing them in the freezer, just double the batter and enjoy half for breakfast and freeze the rest of the batter for another day.
Mar 5, 2013
Ideas for Breakfasts That Can Be Sent in the Mail?
It’s okay if it needs a warm up or quick bake/cook at the destination but they should be as ready-to-go as possible.Sent by BenjaminEditor: Benjamin, I’d caution against mailing a cake in a jar, which can harbor the bacteria that cause botulism. Instead, I’d recommend a batch of homemade granola or muesli made with the recipient’s favorite nuts, fruit or other mix-ins.
Mar 4, 2013
3 Tips to Help You Make Perfect Oatmeal
In the warmer months, yogurt and granola are my go-to breakfast. As fall approaches, I start making more and more oatmeal and each year I aim to perfect this relatively simple breakfast. With these three main tips, we’re pretty close to perfection.People like their oatmeal in very different ways. Not just the toppings, but the preparation itself. Some like it uber-creamy and soft while others prefer oats that are more chewy and toothsome.
Sep 12, 2012
To Soak or Not to Soak: How Do You Enjoy Your Muesli?
In my mind, summertime is prime museli time. It’s a cool breakfast that gives me loads of energy without feeling sluggish or overly full. And it’s so simple to throw together at home. Some folks treat it much like cereal or granola, adding a splash of milk or a dollop of yogurt right before serving. Others soak it overnight. There are, indeed, benefits to both.So first, and I’d argue most importantly, there’s the issue of taste. Either you like soaked muesli or not.
Aug 13, 2012
The Pleasures of a Breakfast Salad
A salad for breakfast? Indeed! This has been one of my favorite breakfasts lately. Rich, satisfying, and fresh.A few weeks ago I showed you this dish of prosciutto, mozzarella, and basil with a poached egg on top. It was an easy lunch, and as there was no bread in the house at the time, a great substitute for more run-of-the-mill toast and eggs.
Jun 19, 2012
5 Tips to Help You Make Better Granola
I eat Greek yogurt and granola for breakfast most days of the week. I started perfecting granola at home when I got tired of buying dry, tasteless, over-priced granola at the store. Now I make it weekly, and have some tips and tricks so you, too, can avoid disappointing granola.
Mar 28, 2012
An Ode to Cereal: Shredded Wheat
I’m not sure when I discovered shredded wheat, but I can be sure it was by accident. Growing up, cereal meant the sugary kind that left the milk delightfully sweet. Hounded by my parents to cut back on sugar, I must have tried their shredded wheat one day and decided it was not completely disgusting. But now? I stockpile the stuff.Shredded wheat is the blank palette of breakfast foods: it is essential to load up the bowl with anything else to make it edible.
Mar 9, 2012
How to Open a Soft Boiled Egg
Imagine sitting down to breakfast and being confronted with a perfectly intact soft-boiled egg sitting in an egg cup. Would you know what to do next? If you’re from the Continent, or indeed much of the world, this would not a problem but most Americans would be a little puzzled about their next move. Turns out that there are several ways to approach a soft boiled egg and, not surprisingly, each has their staunch supporters. Read on for an overview of choices. Fat end or pointy end?
Mar 8, 2012
Freezer-Friendly Scones: Freeze Unbaked Dough, Bake When Needed!
I first encountered the idea of frozen scones on vacation in Michigan. The Lake Street Market in Boyne City, MI sells rolls of their delicious apple walnut scones (and about a million other varieties) already frozen. What better for a summer lake house than a few scones in the freezer, just waiting to bake up and lure you to the breakfast table?
Mar 7, 2012
Favorite Breakfast Ingredient: Ricotta
While ricotta is perhaps most famous as a lasagna filling, it really shines at breakfast where its creamy texture and not too tangy flavor are a perfect match with many breakfast classics. My favorite way to eat it is to slather it on toast made with a rustic bread and drizzled with a few threads of bitter Sicilian honey. Add some fresh or dried fruit and a few almonds and you have a perfect way to start the day. Read on for a few more ways to use ricotta as an essential breakfast ingredient.
Mar 6, 2012
Try This! Use Chopsticks to Scramble Eggs
Most of us probably consider chopsticks to be more of a utensil than a tool, but Chef David Barry from the Culinary Institute of America has some compelling reasons for using them in the kitchen. Namely, the best scrambled eggs ever.In an article he wrote for Fine Cooking, Chef Barry recommends using chopsticks instead of spatulas or wooden spoons to stir a skillet of scrambled eggs.
Mar 6, 2012
Healthy & Hearty Breakfast Idea: Egg Baked In an Avocado
It’s almost Valentine’s Day, so let’s take a moment to appreciate one of food’s great partnerships: avocado and eggs. We’ve tried adding avocado to scrambled eggs or using mashed avocado in place of mayonnaise in an egg salad, but this idea is a new one: baking an egg directly in an avocado half!Basically, you remove the pit from a halved avocado, hollow out a little more space if needed, and crack an egg into the hollow.
Feb 9, 2012
Can I Prepare Oatmeal and Leave It at Room Temperature Overnight?
Q: I adore overnight oatmeal but due to repairs I will be left without a fridge next week.I was wondering, do you think the oats can be left at room temperature? Will they still soak up the liquid?Sent by SerenaEditor: Serena, do you mean uncooked muesli-style oatmeal? Or overnight steel-cut oats? I do prep oatmeal with steel-cut cuts (with water, not milk) and leave it at room temperature overnight, but I wouldn’t make more than a single day’s batch at a time.
Feb 7, 2012
The 5 Rules of Ultimate Scrambled Eggs
What’s your favorite last-minute dinner? Mine is scrambled eggs. I like them soft as possible, with plenty of butter, eaten on crisp toast at 7 p.m., taking comfort in a simple, hot meal after a scattered day. If scrambled eggs are your idea of easy comfort food, when it’s for breakfast, lunch, or dinner, these five tips will make them even better. Scrambled eggs are one of the few foods that it doesn’t pay to get too much of a head start.
Jan 11, 2012
Can I Make Mac & Cheese Ahead of Time and Bake Later?
Q: Can macaroni and cheese be made a day ahead, refrigerated and then baked before use?Sent by RuthEditor: Ruth, yes, absolutely. In fact, it can even be frozen at this point. (When ready to use, thaw and bake.)Readers, any specific advice for making mac and cheese ahead?Next question?
Aug 23, 2011
Yes, Adding Avocado to Scrambled Eggs Is a Very Good Idea
I love avocado with eggs. I add slices on top of fried eggs on toast, and inside egg sandwiches. But I had never tried adding avocado to scrambled eggs — until last week. Why not? I have no idea — these two things were meant to go together. I will be the first to admit that chunks of avocado in scrambled eggs looks a little odd. There’s a greenish cast to the whole dish (Green Eggs and Ham, anyone?). But ignore that.
Jun 14, 2011
Quick Tip: How To Get A Domed Muffin Top Every Time
Everyone knows that the best part of the muffin is the top, right? This is why it’s doubly disappointing when a batch of muffins emerges with barely-peaked little domes. We thought maybe it’s not enough batter in the cup or expired baking soda. But Shirley O. Corriher, author of Bakewise, says its something else entirely.According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat.
Apr 4, 2011
Perfect Fried Eggs: Getting the Whites to Set
As self-professed egg fiends, we thought we knew everything there was to know about cooking themOur usual method for cooking fried eggs involves cracking them in a pan and letting them sizzle. If the whites are taking too long to set, we’ll cover the pan with a lid to encourage even cooking.Our friend takes things one step further. Before putting the lid over the pan, she’ll pour a little water into the pan. Just a tablespoon or two.
Feb 14, 2011
Halving Casseroles: Tips for Reducing the Size of a Recipe
Casserole recipes are usually sized for a crowd. They are often designed to feed 6, 8, maybe even 10 people! But if you’re just cooking for one or two, that’s too much. The good news is that most casseroles are extremely easy to size down. Here are a couple of tips and guidelines for taking any one of the recipes we’ve posted during Casserole Week and adjusting it to a half-batch size.
Jan 28, 2011
Simple Tip: Let Your Casseroles Rest
A casserole is a great low-maintenance, hands-off dish to make for a dinner party; you can finish the side or salad while it’s cooking and still have time to sip a cocktail with your friends. But when you’re thinking about the timing of the meal, add on at least 10 minutes for the casserole to sit when it comes out of the oven. It’s just like resting meat.This is especially important for casseroles that have a decent amount of liquid or gooey cheese in them.
Jan 25, 2011
Better Homemade Yogurt: 5 Ways to Make Thicker Yogurt
Something that comes up again and again in our conversations about homemade yogurt is how to make it thickerFirst off, take a look at the kind of milk you’re using. While you can technically make yogurt with whole, 2%, or non-fat milk, a higher fat content will definitely give you a thicker, creamier yogurt. Also, avoid milk that has been Ultra High-Temperature pasteurized (UHT). This should be indicated on the label.
Aug 26, 2010
Toasted Oats Are the Secret to Making the Best Steel-Cut Oatmeal Ever
I am a major steel-cut oatmeal fan. A bowl of it keeps me happy all morning long, with its chewy texture, creamy consistency, and nutty flavor. You might think that it can’t get much better than a splash of milk and spoonful of brown sugar over top, but here’s something else you have to try: toasted steel-cut oats. Toasted oats aren’t some fancy new product for your shopping list — it’s something that you can do yourself!
May 3, 2010
Good Idea: Toaster Pancakes
From the “Duh… eureka!” files: I’m embarrassed to admit to how many perfectly good pancakes I gave to the dog before it occurred to me to start freezing leftovers to reheat in the toaster. It’s a wonderful way to get a taste of the weekend on an otherwise rushed weekday morning. Here are a few tips.
Feb 2, 2010
Making Smoothies: Easy Tips from Alton Brown
It may be frigid outside and prime season for oatmeal, but we’re in the middle of a smoothie kick. We don’t have the best blender – just your average model – but a couple of tips from Alton Brown have saved us from struggling and shaking it every morning as we make our breakfast. They’re so obvious, too!Earlier this month, Sarah Rae highlighted Alton Brown’s tips for eating light and his food lists that helped him lose 50 pounds.
Jan 29, 2010
Soft and Pretty: Eggs en Cocotte
For such an elegant little dish, eggs en cocotte are remarkably simple to make. We can even do it half-awake on a Saturday morning while we’re waiting for the coffee to brew. Oh, and then the absolute luxury of dipping that first piece of buttered toast into the warm yolk. Yes, we’ll be making these eggs this weekend. What about you?This dish is sometimes called baked eggs or shirred eggs, but all the recipes are generally the same.
Oct 16, 2009
Food Science: Why Some Batters Need to Rest
Many recipes for batter foods like crêpes and our very own Big Pancakes say to let the mixture rest briefly before proceeding to cooking. This may seem like a strange step, but there’s more going on during that rest than meets the eye…During the resting period, starch molecules in the flour are absorbing the liquid in the batter. This causes them to swell and gives the batter a thicker, more viscous consistency.
Feb 10, 2009