FREE DELIVERY ABOVE $60
FREE DELIVERY ABOVE $60
What to know before you start.
If you have a scale: Use it. All RedMan recipes include both American and metric (gram) weights, as well as volume.
If you don’t have a scale: Here’s how to measure by volume.
Follow the recipe as written, using the ingredients, techniques, and pan size called for. Substitutions or omissions may affect the quality of your results.
Egg temperature: If the recipe calls for room-temperature eggs and yours are cold from the fridge, place them in a bowl of hot tap water for 10 minutes before using.
Butter temperature, salted/unsalted butter: If the recipe calls for room-temperature butter and yours is cold from the fridge, place wrapped stick in a bowl of barely warm (73°F) tap water for 10 to 15 minutes before using.
If recipe calls for unsalted butter and you’re using salted, reduce the added salt in the recipe by 1/4 teaspoon for every 8 tablespoons of butter used.
Salt: For best results, use a standard-grain (table) salt; large-grain kosher and coarse-grain sea salt measure differently than table salt.
Yogurt: You may wonder, why don’t we call for nonfat yogurt or sour cream? Because compared to milk/buttermilk, these ingredients are regularly used for the fat they add. Going down to “light” or low-fat is enough compromise; going nonfat pretty severely affects the recipe.
2 cups strawberries, sliced, is different than 2 cups sliced strawberries. The former means to measure whole berries, then slice them; the latter, slice the berries, then measure the slices.
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