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Understand the ingredients. Learn the techniques.
Photo: ParentingPatch · CC BY-SA 3.0 · ResizedKitchen know-howKitchen know-how
The type number is only part of the story when choosing flour for cakes, bread and pale doughs.
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Oven mode, shelf position and preheating are three decisions that shape the bake.
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Adapt a simple cake to another round tin without scaling the baking time blindly.
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Butter temperature changes how a dough comes together; prepare it for the method you are using.
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Volume, temperature and a protected surface help you judge how fermentation is progressing.
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Recognise a light butter mixture before the eggs and flour go in.
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Butter, flour and liquid become a smooth sauce when you control the sequence.
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Starchy cooking water can help a sauce come together when added in controlled amounts.
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The variety helps determine whether lentils hold their shape or form a creamy base.
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Cook shop-bought button mushrooms for colour rather than letting them sit in released water.
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Potato salad, mash and crisp side dishes ask different things of the same ingredient.
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A stable cut surface and suitable piece sizes make everyday preparation easier.
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