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If you've suddenly been inspired to bake, your flour has likely been left alone awhile. When seldom used, flour can settle and compact, so it's easy to measure more than you need. To keep it loose, aerate it with a wire whisk. You can also place a sieve over a bowl and sift the flour through the sieve, then spoon it into a dry measuring cup.
A French soured cream that is thicker and less sour than American sour cream. Creme fraiche is…
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The recipes for many baked dishes say to cover with aluminum foil while baking. To save foil, I…
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