CookingfromBon Appetit1 week agoA Low-Fi Technique for Laminated BiscuitsFolding dough to create parallel layers of butter produces flaky, peel-apart biscuits that can be made at home without specialized equipment.
Cookingfromwww.theguardian.com2 months agoWhat's the secret to great chocolate mousse? | Kitchen aideChoose good chocolate, add a little liquid to melted chocolate, use older room-temperature eggs, and whip and fold slowly to preserve airy mousse texture.