For years, pastry chefs and baked goods enthusiasts have harnessed the promoting qualities of shortening in various recipes. And it’s why when you don’t have it in your pantry, it seems like you couldn’t possibly get anything done. This is most especially in cookies as the dough needs the proper texture to be flattened and …
Eggs are laid by female animals of various species such as fowl, reptiles, etc. They consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk) as well as various thin membranes. Eggs store significant amounts of choline and protein and are beneficial to the human body. The most common eggs eaten are bird …
Baking soda, also known as sodium bicarbonate, is widely used in American cooking. Because baking soda reacts with other substances to produce carbon dioxide, it is sometimes referred to as an inert ingredient in the food. Baking soda was first discovered in 1791 by a French chemist named Nicholas Leblanc when it was still called …
