Learn the science behind:
Cooking and baking are great, I love doing them, but I do tend to be pretty bad in following instructions to the tee. If I don’t have ingredients, I’ll try to find a substitute that will make it work anyway and if there is a step of which I don’t really see the use, I just skip it. Sieving ingredients for instance is something I barely do. Another is the order in which ingredients are added. If I don’t see a good reason to do it in that way, I do it in the quickest way. I must admit, this sometimes results in a failure of recipes, but generally, it works out pretty OK!
However, this way of working will only work if I understand what ingredients do in a recipe or what a specific process is meant for. Although I don’t always look this up in detail (I could be in a hurry, or just want to get something finished) I should do it.
I like looking up these kind of things, I’ve studied science and I can spend hours just reading about new interesting things. However, I guess not all of us find that very interesting or worth our time. That’s why I decided to make one page summaries on all sorts of important topics you should know about. Just looking through this infographic should tell you the most important things you need to know.
So, here’s a one-page infographic on eggs. It focuses on the science of eggs and should help you understand what eggs do in meringues, cakes, bread, soups and more. Have fun exploring.
I’ve got loads of ideas for making new infographics, but, if you have an request for explaining an ingredient/technique/process. Let me know, I’d be happy to see whether I can fit it in a page.