Ancient Ancestor of Pea
Loc: Southern California
|Posted: 12/1/2012 6:14:50 PM|
When a recipe says to combine dry ingredients seperately, do you? My 15 yo DD asked about that last night. I just made an Oatmeal/Chocolate Chip recipe and it didn't have that as a step. However, when it does, do you follow it?
Also, does it matter what size egg you use? I've been wondering about that for awhile. Or is it negligble (sp) as to the difference in how much is in each different size egg?
Slow Poke Pea
Loc: Central Florida
|Posted: 12/1/2012 6:22:08 PM|I always use large eggs because that's what I always keep on hand. I don't think it makes a lot of difference.
I combine dry ingredients when called for, but when a recipe calls for sifting ingredients together, I usually just mix them up with a fork, because I'm lazy like that
Loc: NorCal wine country
|Posted: 12/1/2012 6:28:15 PM|
Yes, I always mix dry ingredients seperetely if it asks to. That way all the baking soda or powder gets mixed in and doesn't all land in one place. I learned that the hard way.
Tier 1 Baking Pea
Loc: Hudson Valley, NY
|Posted: 12/1/2012 6:28:28 PM|
The only time I do this is when it's a recipe that could fail easily if you don't. For example, I always sift my dry ingredients together for cakes, scones, and muffins. THings that can't be overworked once you add the wet, you need to make sure everything is well mixed before adding the wet.
Loc: Washington State
|Posted: 12/1/2012 6:34:37 PM|
I always use large eggs...I do think it would make a difference if you used medium eggs for example.
I am like Suzanne...I only mix the dry ingredients for certain recipes. For oatmeal or chocolate chip cookies, I toss everything into the Kitchen Aid and mix away.
|Posted: 12/1/2012 6:44:01 PM|
I think that back in the day when all recipes were mixed by hand it was more important to mix dry ingredients separately. But in THIS day and age of Kitchenaid Artisan mixers et al, I don't bother. It's getting a damn good mixing in my Kitchenaid even if I don't mix them separately.
|Posted: 12/1/2012 7:51:52 PM|
I think I read somewhere that large eggs are the norm when testing recipes, so those would, in theory, work best. But I don't know how much difference there really is between egg sizes.
|Posted: 12/1/2012 7:55:20 PM|
I try to follow a recipe pretty closely the first time I make it, then the 2nd time I will take short cuts, etc.
Loc: Northern Virginia
|Posted: 12/1/2012 10:01:30 PM|
No. Only when it's something fragile that I don't want overworked. Cookies? It's tough to mess those up!
Industry standard is to use large eggs. But I know Ina Garten uses extra large eggs in her recipes.