What’s up with all the liquids?
Have you ever made a sauce which was too thin or bread which was too heavy? I have! And I want to learn from my mistakes. The rule is simple: a sauce – use less liquid than you should according to the recipe (or add little by little and see if you really need to add that much liquid, work on the consistency gradually); a bread or buns (whatever baked) – more liquid than it actually appears in the recipe (and you’ll get soft, porous and delicious pastries! Just try it next time you cook!