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rayandkerri (November 30, 1999 at 12:00 am)
At most grocery stores, they should be rotating their stock, so if you want the freshest anything, get it from the back, but be sure to check the dates to be sure another customer didn't shove some old stuff back there out of their way. It works for meats, dairy, canned goods, almost everything needs to be rotated. Remember, the freshest is at the back of the line...
thedankshow (November 30, 1999 at 12:00 am)
exactly what i was looking for.now a blueberry pie.
636lover (November 30, 1999 at 12:00 am)
Yeah in culinary school they tell you that measuring by weight is more accurate and consistent for ingredients like sugar, flour, eggs etc. Just now i measured out 1 cup of flour (should = 8 oz.) but when i weighed it, it was slightly under that.
plasmagic (November 30, 1999 at 12:00 am)
i wonder wats the model for that processor
obamamama0185 (November 30, 1999 at 12:00 am)
Haha W looks inches away from an EPIC aneurism!
MahBoi3579 (November 30, 1999 at 12:00 am)
lol at W's book "Dealing With People You Can't Stand"
hshadow86 (November 30, 1999 at 12:00 am)
Yeah it is. : >
ruready37 (November 30, 1999 at 12:00 am)
thats the perfect answer
AnruiK (November 30, 1999 at 12:00 am)
Bakers tend to go for unsalted butter because you can't measure how much salt is in the butter. It makes it difficult to control how salty the end product is if you can't tell how salty the butter is.If you can stand it, though, you could just lessen the amount of salt you put later. It's more a personal preference thing, I think.
ushoveit (November 30, 1999 at 12:00 am)
Why unsalted butter? Why not lessen the addition of salt later? |
