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Home Cooking

"Make a well" for the wet ingredients. Does anybody actually do this? Why?

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"Make a well" for the wet ingredients. Does anybody actually do this? Why?

El Puerco | May 20, 2007 06:06 AM

In many recipes for doughs and batters, I see the instruction to 'make a well' in the dry ingredients to pour in the wet ingredients. I can't possibly imagine how this step would benefit the finished product.

Does anybody do it? Is there a reason or are you just following instructions?

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