Today we’re all about sweets! We’re going to make a Mascarpone Chocolate Chip Cheesecake and a super-easy lava mug cake. But first, we’re going to discuss what containers to cook those desserts in, how their size and shape affect the cooking time, and I’m going to give you the low-down on how baking powder reacts under pressure.
Welcome to Pressure Cooking School!
|CONTINUE Lesson 7: Sweet Desserts|