Add articles to your saved list and come back to them anytime.This is part of the “Brain Food 2020: All your food and cooking questions, answered” collection
There are a few reasons: Chunky ingredients are denser and usually heavier than the batter—so down they go. The heavier the ingredient, the more it will sink, until you have a nice bottom crust of blueberries instead of evenly distributed, gooey berry goodness.
I was told off by my mother-in-law for using my knife instead of the butter knife to spread butter on my roll. Does anyone else still care about manners? L. Murray
Your mother-in-law is a wise woman. Table manners are the basis of civilised dining. Many are based on hygiene. Traditionally, we changed our clothes before attending the dinner table so we didnt bring dirt and grime from the field or factory to the place where we eat. We always washed our hands before we ate. (I cant tell you how much it irked me in the pre COVID-19 days when restaurant waiters would try to sit me down before I went and washed my hands.) We use separate serving spoons, forks and tongs to avoid cross-contamination. And we have butter knives, so the butter does not get contaminated with everyones saliva. Its pretty basic stuff.
I have a grand-daughter with an egg allergy. Can I make meatloaf, meatballs, etc. without egg? J. Peverell
Its the protein in egg that binds meatballs. You can get the protein in meat to do the same thing by working the mince before you make the meatballs or whatever. Season the mince, as the salt will draw moisture out of the muscle, along with its protein. Then knead it with clean hands or mix slowly in an upright mixer. Once the mixture has changed texture from slippery to sticky, you have done your job. Try this method with your hamburgers, homemade sausages and polpette, and you will never have a problem with crumbling mince again.Advertisement
Stop Blueberries From Sinking to the Bottom of Your Cake
FAQ
How do you keep blueberries whole in muffins?
How do you make fruit not sink in muffins?
Why do my blueberry muffins sink in the middle?
Why do blueberries sink in muffin batter?
You might be wondering why blueberries, out of many other fruits and additions, typically sink in muffin batter. The answer simply comes down to the basic laws of physics, as blueberries are significantly denser and heavier than muffin batter, so with time and agitation, it’ll sink deeper into the semi-solid medium.
Do blueberry muffins bleed if tossed with flour?
In the middle, muffins made with a cushion of batter, but otherwise no treatment for the berries. While the flour toss does seem to minimize bleeding in the muffins on the left, that’s only a benefit if the berries are tossed with a portion of flour reserved from the recipe itself; otherwise, extra flour will only make blueberry muffins seem dry.
How do you keep berries from sinking to the bottom of muffins?
Luckily, there’s a super simple trick for keeping berries from sinking to the bottom of muffins, and it doesn’t involve tossing the fruit in flour. Have you ever heard of tossing berries in flour before mixing them into muffin dough in order to keep the fruit from sinking to the bottom?
How to add blueberries to muffins?
When you are ready to add the blueberries to your muffins, the first thing you have to do is add a coating of flour to the blueberries. As simple as that, you’ll find all the blueberries perfectly suspended in your batter. This tip actually works for two main reasons: