Techniques

Once you know the rules or techniques of any subject you can break them, or adapt them to your requirements.  It’s with this in mind that I have created the posts below.  I want to understand what techniques to use when baking a cake for example.  I also want to understand the ‘why’, not just the ‘how’.  How to make a Madeira cake is one question, but why does a Madeira cake have more flour in it than a Victoria sponge and what impact does this have on the final cake is the type of question I answer in the posts below.

VICTORIA SPONGE OR MADEIRA CAKE?

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Italian, French or Swiss meringue – what are the differences and which should I use when?

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CREAMED COCONUT, COCONUT CREAM, COCONUT MILK – WHAT IS THE DIFFERENCE AND HOW TO MAKE ONE FROM THE OTHER?

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THE THEORY OF VINAIGRETTE AND MAYONNAISE SALAD DRESSINGS

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HOW MUCH DO EGGS WEIGH?

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