Make sure the oven is hot enough before you put the pizza in it. Sauteing vegetables before putting them on the pizza also keeps them from releasing too much water as they bake and causing soggy pizza.
Should your eggs and dairy products be cold or at room temperature when baking?
When you bake with cold eggs and dairy, you end up with dense cakes and breads. Instead, take eggs, butter, and any other dairy products out of the refrigerator 30 minutes to an hour before baking for light and airy results.
Why would juices run out of meat when you slice it?
You didn't let it rest.
You need to let meat rest once it comes off a grill or out of the oven so the muscles can relax and the juices redistribute. If you cut the meat too soon, you end up with juices all over your cutting board and not in your meat.
True or false: When a recipe calls for a dish to simmer for two hours, you can boil it instead in less time and achieve the same end results.
If you boil something instead of simmering it, the dish will cook too fast. Beef stew is a prime example — cook it too fast and it will be dry and tough; simmer it slowly and it will be moist and tender.
True or false: It's fine to use a liquid measuring cup to measure dry ingredients like flour.
To get an accurate reading on the amount of flour in a liquid measuring cup, you'd have to shake the cup. The flour would become compacted, meaning you'd end up with more than you intended. Use dry measuring cups for dry ingredients and liquid measuring cups for liquid ingredients.
Opening the oven door causes cold air to rush in, which drops the temperature and interferes with how baked goods rise. If you need to check on the progress of your cake, use the oven light, and only open the oven door to check the doneness a few minutes before the recipe's specified time.
Excess beating causes the mixture to get really fluffy. It then falls as it cools, creating those ravine-like cracks that speckle the cake’s surface. But overcooking can also cause a cheesecake to crack.
There are several reasons you can end up with lumpy gravy. Adding broth too quickly into a roux, the flour-fat mixture that some gravy recipes start with, is one of them. Another is directly adding dry flour or cornstarch into the hot stock or broth.
True or false: Russet potatoes are ideal for making mashed potatoes.
Unlike low-starch (or waxy) red potatoes, which hold their shape well after boiling, russets are high in starch and break down easier. They require less effort to mash, so you're less likely to end up with gluey mashed potatoes in the end.