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Shoutout to the guy who told me to chill my mixing bowl before whipping cream
So I kept ending up with butter instead of whipped cream every time I tried to make a batch for my grandma's birthday cake. Three attempts in a row, all fails, cream just went grainy and split on me. Finally a friend said put your metal bowl and whisk in the freezer for 15 minutes first. Tried it last Sunday and got perfect stiff peaks in like 4 minutes flat. Is this common knowledge or did I just miss the memo for 8 years of baking?
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wendy6741mo ago
Yeah, seems like half of cooking is just learning the one weird trick nobody bothered to tell you.
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sanchez.mia1mo ago
The one about letting meat rest before cutting changed everything for me.
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