Wednesday, February 25, 2009
For those who are tempted to scale down their own favorite dessert recipes, Debby Maugans has some advice: After dividing a recipe by, say, four, take down the sugar by another couple of tablespoons and the dry leavener by a little bit more, too. (If your math leaves you with 1/4 teaspoon baking powder, for instance, go for something in between 1/8 and 1/4 teaspoon instead.) And if you end up needing half an egg, don't fret: Use only the yolk for something moister and richer, or only the white for something drier. If you feel compelled to divide a whole egg, whisk it very well to completely break apart any strands, then use a measuring spoon with sharp edges to cut through it for measuring.