I know it's been a while since I've offered a "Tip for Tuesday." Sorry about that.
Ode to Parchment Paper... it's all of the reasons why you should keep some white vinegar around... and actually use it.
soured milk," instead of keeping buttermilk or buttermilk powder around.
Using soured milk makes most of my cakes and cupcakes more fluffy, I think, so you'll find buttermilk as an ingredient for most of those, but you can always substitute soured milk: 1 cup milk + 1 Tbsp. white vinegar.
My grandmother's Flaky Pie Crust Recipe calls for vinegar, and I think I left it out the first few times I made it because I was sure it would make the crust taste awful, but when I did add it, I saw how much it really did make the crust flakier.
Vanilla Sugar Cookie Recipe that would be more flaky than dense like a lot of the sugar cookies I'd tried, I gave adding a little vinegar to the dough a try. And it works! The cookies get great, flaky layers... if you don't overwork the dough.
Swiss Meringue Buttercream or Royal Icing recipes.
So, there you have it... vinegar. Use it!
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