Matty Matheson’s Culinary Tips and Tricks
Summary
In this article, we delve into the culinary world of Matty Matheson as he answers various questions on Twitter. From baking tips to sauce-making techniques, Matty shares his expertise and offers valuable advice to his audience.
Table of Contents
- Baking Tips
- Sauce-Making Techniques
- Buttermilk and Pickle Brine
- Recycling Frying Oil
- Conclusion
Baking Tips
Matty advises someone whose cookies didn’t turn out well that they might not have used enough flour or baking powder/soda. He also explains that adding warm melted butter to batter can cause whipped egg whites to deflate, resulting in a flat cake.
Sauce-Making Techniques
Matty clarifies that maple syrup is not a sauce but can be used to make sauces like maple mayonnaise or chicken maple glaze. He suggests adding butter to a split sauce to fix it.
Buttermilk and Pickle Brine
Matty recommends not mixing buttermilk and pickle brine when marinating chicken and instead brining it for a day and then soaking it in buttermilk.
Recycling Frying Oil
Matty recommends recycling frying oil by letting it cool, passing it through a coffee filter, and reusing it up to four or five times.
Conclusion
Matty Matheson’s tips and tricks offer valuable insight into the culinary world. From baking to sauce-making, his expertise can help anyone improve their cooking skills.
