An interesting question is put to a quasi-scientific test: are certain culinary "rules" actually valid? We're talking about rules like "Always whisk wet into dry when making batter." If you did it the other way around, would that change or even ruin the recipe? The video below explores four such rules to find out how valid they are.
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When I make pancakes I weigh out my wet ingredients first, then add the dry to that and whisk, and I've never had a problem.
ReplyDeleteI just did some quick Googling on this, and apparently there is a lot of disagreement on this. Quite a few people agree with me (I do it this way to avoid having dry ingredients at the bottom of the bowl, which is something commonly mentioned), and quite a few people disagree. Interesting. And, for what it's worth, I've never heard this rule before.
Probably because I don't watch YT cooking videos. It's a wonder I can cook anything at all.