Fresh eggs ensure more stability and are appropriate for use in products that do not depend on eggs for volume. Old eggs facilitate easier air-incorporation and produce more volume for better whipping properties. For best results, bring the egg white to room temperature before use. A fresh egg will sink in cold and salty water, while an old egg will float.

Sometimes, the tongue is accustomed to a certain level of salt in water. In such a case perform a simple test to check the salt level. Place a few drops of water on a clean steel surface and let dry naturally. If you observe white stains on the surface, the water has high salt content. Always use a water-filter to eliminate contamination at the basic level. Water-softening units are also available for domestic use.

You can make castor sugar by reducing the size of crystals by crushing granulated sugar in a grinder. Remember to add 2 tsp of cornstarch to every cup of granulated sugar to prevent caking. Sift the crushed sugar to get a uniform consistency.

For best results, bring all the ingredients to room temperature (72°F or 22°C), unless instructed otherwise in the recipe.

When buying flour, ensure that it is fresh and lump-free. Watch out for any stale smell or moisture on the bag. With regular use, you will develop a sense for texture of the flour. It should be smooth and soft. Whether white or whole wheat flour, very free-flowing flour is coarse and does not give best baking results. Store the Flour in a dry, airtight container at a cool temperature for no more than six-months.