I know we've all seen recipes where you're only supposed to mix the ingredients until "just mixed" so as to preserve the leavening agents (like in muffins, biscuits and pancakes, etc), but what I've always wondered is what exactly does "just mixed" mean? Does that mean that there should be no unmixed flour mixture, that all wet ingredients are to be absorbed? Even though the mixture is still lumpy and maybe not thoroughly mixed all the way through?<br><br><br><br>
I know this probably sounds silly, but I've always wondered if maybe I'm mixing my stuff beyond "just mixed" simply because I don't want barely mixed lumps in my batter. I certainly don't overmix, but I was just wondering what you guys consider "just mixed."
I know this probably sounds silly, but I've always wondered if maybe I'm mixing my stuff beyond "just mixed" simply because I don't want barely mixed lumps in my batter. I certainly don't overmix, but I was just wondering what you guys consider "just mixed."