I was at the Target on 42nd Street last Tuesday, tried to pay with cash, the machine sucked in my twenty and then froze with a red screen, and after two minutes of staring at it an employee came over and popped it open and handed me five crumpled ones with a shrug.
I always thought you had to push hard and fold aggressively to get that perfect gluten structure. A baker at a farmers market in Portland watched me for a minute and said, 'You're fighting the dough, not feeling it.' She showed me to use a lighter touch and let the dough rest between sets. Now my loaves come out way softer, no more bricks. Has anyone else gotten a random tip from a stranger that totally changed their cooking?
My brother swears carrying a $20 balance every month boosts his credit score, but I've always paid my cards down to zero since I opened my first one in 2017 and my score is fine. Who's actually right here, or is it just an old myth that won't die?
I ran a test with two identical ice trays last month, timing both from tap to solid, and the cold water tray froze in 2 hours 14 minutes while the hot one took 3 hours 48 minutes, so where did this myth even come from and has anyone else debunked it with real numbers?
I used to think freezing bread was something you only did if you were hoarding groceries, but my friend talked me into it after I threw out half a loaf from Whole Foods that went moldy in 4 days. She swears the cold temp locks in moisture and slows down the staling process, but I tried a slice last Tuesday and it tasted kinda dry and flaky after toasting. Now I'm split - is it legit for keeping bread fresh or am I just doing it wrong? Has anyone else had success with this or am I being stubborn for no reason?