I love that you think to consider this. Yes, I think they do not count the time to get the ingredients out because everyone is so different its impossible to account for all variations. And yes, pros are faster because we don't have to think about it, or give any time to understanding what we're doing, or rereading the recipe to wrap our brains around a process.
With the proliferation of people sharing recipes throughout the internet, there is a lot of questionable things out there. Anything not from a known pro source, or previous experience with the creator should be looked at with a critical eye. The same amount of testing is not going to be there.
I can help with the egg whites! On a humid or rainy day they will take longer, and may be problematic. Were they cold? Cold egg whites take much longer than room temp. If you ever want to rush it along, put the shelled eggs in hot tap water first before doing anything else. By the time you're ready for them they will be at the right temp. But be careful, easier to break the yolks. You're completely right! Medium low to start, so you get even air bubbles. Slowly add the sugar, once there are some bubbles (if using) Once there is some volume, you can turn it up, but never all the way to high (on a stand mixer). You didn't ask for advice, so you can always tell me to go away!
When I try a new dish, I usually read a few different recipes to see what is in common. And often there will be at least one trusted source with the thing that I want to make, which is good. I read a few different recipes for the paper wrapped cakes and the thing that made me curious was that a number of them had 20 minutes as the prep time. It made me wonder if any of those recipes were copying from each other or AI generated. AI is another thing to be wary of these days when hunting out recipes...
The eggs were cold! They were straight from the fridge. I did add the sugar gradually this time (I've made THAT mistake before). I'll try the hot tap water trick next time. Of all the baking techniques to master, stiff peaks is still the one that I find the most frustrating. I get there eventually but it always feels like it takes longer than it should. I very much appreciate the tips and advice! Would never turn down cooking and baking tips from you!
I love that you think to consider this. Yes, I think they do not count the time to get the ingredients out because everyone is so different its impossible to account for all variations. And yes, pros are faster because we don't have to think about it, or give any time to understanding what we're doing, or rereading the recipe to wrap our brains around a process.
With the proliferation of people sharing recipes throughout the internet, there is a lot of questionable things out there. Anything not from a known pro source, or previous experience with the creator should be looked at with a critical eye. The same amount of testing is not going to be there.
I can help with the egg whites! On a humid or rainy day they will take longer, and may be problematic. Were they cold? Cold egg whites take much longer than room temp. If you ever want to rush it along, put the shelled eggs in hot tap water first before doing anything else. By the time you're ready for them they will be at the right temp. But be careful, easier to break the yolks. You're completely right! Medium low to start, so you get even air bubbles. Slowly add the sugar, once there are some bubbles (if using) Once there is some volume, you can turn it up, but never all the way to high (on a stand mixer). You didn't ask for advice, so you can always tell me to go away!
When I try a new dish, I usually read a few different recipes to see what is in common. And often there will be at least one trusted source with the thing that I want to make, which is good. I read a few different recipes for the paper wrapped cakes and the thing that made me curious was that a number of them had 20 minutes as the prep time. It made me wonder if any of those recipes were copying from each other or AI generated. AI is another thing to be wary of these days when hunting out recipes...
The eggs were cold! They were straight from the fridge. I did add the sugar gradually this time (I've made THAT mistake before). I'll try the hot tap water trick next time. Of all the baking techniques to master, stiff peaks is still the one that I find the most frustrating. I get there eventually but it always feels like it takes longer than it should. I very much appreciate the tips and advice! Would never turn down cooking and baking tips from you!
Lunch specials were $5 for a long time. Booo inflation! It is just called lunch now.