Home Cooking

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

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 10

"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?

Want to stay up to date with this post?

Recommended From Chowhound