Comments on: Tip of The Week https://thecakeblog.com/2013/03/tip-of-the-week.html Tue, 28 Mar 2017 11:44:42 +0000 hourly 1 https://wordpress.org/?v=6.8.3 By: Sarah https://thecakeblog.com/2013/03/tip-of-the-week.html#comment-85984 Mon, 20 Jan 2014 03:17:59 +0000 https://thecakeblog.com/?p=14800#comment-85984 Can I whirs cold eggs and microwave them for seconds for warming up?

]]> By: Brynn https://thecakeblog.com/2013/03/tip-of-the-week.html#comment-34697 Thu, 14 Mar 2013 00:05:59 +0000 https://thecakeblog.com/?p=14800#comment-34697 @Deborah: It has to do with the way protiens break down better when they are at room temperature. Warmer ingredients have looser bonds so they can break down more smoothly. When that happens, you are sure to have evenly dispersed ingreadients, no holes when things bake, and an even rise.

I like to crack eggs into a plastic cup, and either measure my milk into a plastic cup or pour it into one after it’s measured (if you only have a glass measuring cup). Glass insulates more so than plastic so if you leave your milk in glass it won’t come to room temperature as quickly.

]]> By: Chineka @ Savor The Baking https://thecakeblog.com/2013/03/tip-of-the-week.html#comment-34678 Wed, 13 Mar 2013 04:28:21 +0000 https://thecakeblog.com/?p=14800#comment-34678 Great tips. Cutting butter into cubes to get them to room temperature really works.

]]> By: Rose Bakes... https://thecakeblog.com/2013/03/tip-of-the-week.html#comment-34673 Wed, 13 Mar 2013 00:23:26 +0000 https://thecakeblog.com/?p=14800#comment-34673 I place sticks of butter in Ziploc freezer bags and submerse them in lukewarm water (weigh them down with a glass dish or pot lid). They warm up pretty quickly without melting at all!

]]> By: Mary Bolger https://thecakeblog.com/2013/03/tip-of-the-week.html#comment-34670 Tue, 12 Mar 2013 23:16:32 +0000 https://thecakeblog.com/?p=14800#comment-34670 The ingredients are to be at room temp so they incorporate into each other more easily .

]]> By: Deborah https://thecakeblog.com/2013/03/tip-of-the-week.html#comment-34667 Tue, 12 Mar 2013 21:10:09 +0000 https://thecakeblog.com/?p=14800#comment-34667 Why is it that you need to cool down the ingredients? Just curious 🙂

]]> By: Kate https://thecakeblog.com/2013/03/tip-of-the-week.html#comment-34664 Tue, 12 Mar 2013 19:55:27 +0000 https://thecakeblog.com/?p=14800#comment-34664 Using a cheese grater for butter! I’m not sure why this never occurred to me before!

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