Half of the time when a recipe says to make sure your ingredients are at room temp we skip over that part because could it really be that big of a deal? Yes ma'am, it is a big deal.
Most recipes will have you bring eggs or milk to room temp because they are going to be combined with a fat such as butter, coconut oil, etc. If you add that fat to a cold liquid product you will wind up with chunks of fat floating in your lovely batter. Not a pretty sight and this is bad when it comes to the baking as your fats will not be evenly dispersed as they would be in liquid form.
Place your cold eggs in a cup of lukewarm water while you prepare other ingredients.
Heat up your milk in the microwave for about 10 seconds (no more or it may curdle).
We've all made batches of sorbet that are either hard as a rock or so soft they're un-scoopable. For this trick all you need is a fresh egg to turn out perfect sorbet every time!
What to do:
Place slightly sweetened sorbet in a relatively tall container (tall enough for the egg to float in). Start this process with less syrup in the mix than you think you need.
Place the *clean* egg into the mixture.
If your sorbet is sweet enough to freeze to the correct consistency the egg will float enough to show about a quarter-sized amount of the top of the egg on the surface of your sorbet.
If you don’t see enough of the egg, add more simple syrup.
When making a cake laced with berries or fruity scones the last thing we want is a glob of berries cooked into the bottom of our gorgeous confections, right? It turns out flour is the key to this little issue.
Here's the trick:
Cut up your berry/fruit pieces as you please.
Toss them in flour to get a good little coating on them.
Fold into your mixture and go about your baking without a worry of sinkage!