Whenever I'm making muffins, cornbread, etc., the recipe always tells you to add the wet ingredients to the dry, and to stir as little as possible.
Stupid question (I haven't tried it, but I figure I'd ask): why can't you add dry to wet? Wouldn't pouring the dry ingredients slowly into the wet moisten them with less mixing?
Forgive my heresy.
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
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