The lovely and talented Joyce (a coworker of Scott’s) has a few questions I couldn’t answer*:
- “When a recipe says ’2 cups sifted flour’ — do they mean you should sift the flour first and then measure it? or measure first and then sift it?”
- “Why are biscuit cutters always round? Wouldn’t it be more efficient if they were square? Then you wouldn’t have all those little scraps left over that you have to wonder whether you should throw away or try to reknead.”
* My big secret is that I’m a very inexperienced and, so far, pretty poor cook. I’m working on it though.