After spending the year living in Europe—cooking in tiny kitchens, shopping at outdoor markets, and baking with new ingredients—I've picked up so many tips that have completely changed the way I cook and bake (for the better!).
From how I measure flour to how I use olive oil and paprika, these little changes have made a big difference in the kitchen.
If you want to level up your baking or just bring more flavor into everyday meals, I think you'll love these too!
#1 Bake by Weight, Not Volume
One of the best changes I made after moving to Europe? Switching from cups to grams! (Here's my kitchen scale) Measuring by weight has made my baking so much more consistent—no more guessing whether I packed the flour too tightly.
And the best part? Cleanup is a breeze. Just zero out the scale as you go and add everything to the same bowl. No more scraping peanut butter out of measuring cups!! 😅
#2 Using the right olive oil:
Olive Oil is Sacred in Spain, and it's used liberally and proudly, not just for frying or sautéing. It's used to finish soups, drizzle over toast (hello, pan con tomate), and it's the only salad dressing you need!
I used to be shy with olive oil, but now I go through bottles like water. Get my Olive Oil Cheat Sheet.
#3 Butter Matters. A Lot.
European-style butter has a higher butterfat content which changed my baking forever. (KerrygoldandPresident are my favorites, easily found in the USA).
Croissants, cakes (and cookies have never tasted better.
No comments:
Post a Comment