Day 4: Preheat your oven fully – Consistent heat is key for even baking. Preheating your oven fully is one of the most overlooked steps in baking, but it’s absolutely essential for consistent results. Here’s why chefs stress this: --- 1. Accurate Temperature = Predictable Results • Baking is a science. Recipes are tested at specific temperatures, so starting with a cold oven can throw off timing and texture. • If the oven isn’t fully preheated, your baked goods may rise unevenly or fail to set properly. 2. Proper Rise and Structure • Items like cakes, breads, and pastries rely on an initial burst of heat (called “oven spring”) to rise. Without it, they can turn dense or flat. • Cookies may spread too much if the oven is cool, resulting in thin, greasy edges. 3. Even Browning • A fully preheated oven ensures caramelization and Maillard reaction happen correctly, giving you that golden crust and rich flavor. 4. Avoid Guesswork • Oven dials aren’t always accurate. Preheating for the recommended time (usually 10–15 minutes) or using an oven thermometer ensures you hit the right temperature. --- Tips • Use an oven thermometer: Many ovens run 25–50°F off. • Don’t rush: Wait until the oven signals it’s ready, and give it a few extra minutes for stability. • For delicate items: Like soufflés or macarons, let the oven sit at temperature for 10 minutes before baking.

Bring ingredients to room temperature – Especially butter and eggs for better texture. Bringing ingredients to room temperature is a subtle but powerful step that can make or break the texture of your baked goods. Here’s why chefs emphasize it: 1. Better Mixing & Emulsification • Cold butter or eggs don’t blend smoothly with other ingredients. Room-temperature butter creams easily with sugar, creating tiny air pockets that give cakes and cookies a light, tender crumb. • Eggs at room temperature mix more evenly into batter, preventing lumps and helping maintain a stable emulsion. 2. Consistent Baking Results • Ingredients at the same temperature combine uniformly, so your batter is smooth and consistent. • Cold ingredients can cause uneven baking—parts of the batter may set before others, leading to dense or gummy textures. 3. Improved Rise • Room-temperature eggs whip up to a greater volume, which is crucial for recipes like sponge cakes or meringues. • Butter that’s properly softened traps air during creaming, helping baked goods rise beautifully. Chef’s Tips for Quick Room-Temp Prep • Butter: Cut into cubes and let sit for 15–20 minutes, or microwave in short bursts (5 seconds at a time). • Eggs: Place in a bowl of warm water for 5–10 minutes. • Milk or cream: Warm slightly in the microwave (not hot—just take the chill off).

Measure ingredients accurately – Use a kitchen scale for precision. Measuring ingredients accurately is critical in baking because it’s a science—small deviations can completely change the outcome. Here’s why chefs insist on using a kitchen scale: 1. Precision Matters • Baking relies on chemical reactions between ingredients (like flour, sugar, and leavening agents). A few extra grams of flour can make cookies dry or bread dense. • Volume measurements (cups, spoons) vary depending on how you scoop—packed flour vs. loosely filled can differ by 20–30%. 1. Consistency Every Time • A scale ensures repeatable results. If you bake the same recipe twice, you’ll get the same texture and flavor. • Professional kitchens use grams or ounces for this reason—less guesswork, more reliability. 3. Easier Conversions • Recipes from different countries often use metric or imperial units. A scale makes switching between grams and ounces simple. • It also helps when scaling recipes up or down. 4. Cleaner & Faster • You can measure directly into the mixing bowl, reducing dishes and speeding up prep. Chef’s Tip: Invest in a digital scale with a tare function (zeroing out the weight of the container). It’s inexpensive but makes a huge difference. A nice scale you can get is from Walmart https://mavely.app.link/uTFBN8elVZb

I hope you all are having a fantastic week and getting into the swing of things. Are you making plans for the weekend? I am hoping to get to see my family especially my granddaughters and maybe can make some cookies or something.

Chicken Alfredo (The Quick & Easy Way) When you’re short on time, this recipe is the simplest way to get a “prepared meal” on the table in under 15 minutes. It uses just a handful of ingredients, and if you have leftovers, simply add a splash of milk to revive the creamy sauce. --- Ingredients 1. 1 whole rotisserie chicken, skinned and deboned 2. Parmesan cheese 3. Jarred Alfredo sauce 4. Salt 5. Garlic 6. Fettuccine or penne pasta --- Instructions 1. Cook the pasta: Bring a pot of salted water to a boil. Add your pasta and cook according to package directions—whether you prefer al dente or softer is up to you. 2. Prep the chicken: Remove the skin and bones from the rotisserie chicken. Tip: If you’re in a hurry, you can buy pre-shredded rotisserie chicken from the deli cooler. 3. Warm the sauce: Pour the Alfredo sauce into a pan and heat gently. For extra creaminess, add a splash of heavy cream and a sprinkle of Parmesan cheese. 4. Combine chicken and sauce: Add the shredded chicken to the sauce and let it warm through so everything comes together. 5. Mix with pasta: Drain the pasta and toss it with the chicken and sauce until well coated. 6. Serve hot and enjoy! --- Tips for Flavor Upgrades • Add Veggies: Toss in steamed broccoli or sautéed mushrooms for color and nutrition. • Boost Flavor: Sprinkle fresh parsley or basil before serving. • Cheesy Goodness: Top with extra Parmesan or a blend of Italian cheeses. • Garlic Lovers: Sauté fresh garlic in butter before adding the sauce for a richer taste. • Leftover Magic: If reheating, add a splash of milk or cream to revive the sauce.