Why don't American cooks like to weigh their ingredients? Which leads to a question that's been bugging me for a long time. I guess there's some sort of rationale behind the fluffing up the flour step, but - isn't it more important to have an accurate amount of flour in the dough? What if you fluff more one day than you do another, and your dough doesn't turn out the same? So basically, this girl who has a kitchen barely big enough to turn around in, has a giant mixer, yet has no kitchen scale. ![]() She then makes the pizza dough with a gigantic Kitchen Aid mixer. ![]()
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