If you are a student of anything to any great degree, you are probably able to easily discern areas of conflict within that field.
A., the husband, tells of vociferous debate about certain types of golf clubs, for example.
B., the 9 lb. wiener dog, relays the details of raging discussion about the healthful virtues of 2 Beggin’ Strips vs. 4 Beggin’ Strips before bedtime.
I have no link for that last one. I believe B. may be attempting to put one over on me.
A quick Google search of ‘flour in cheesecake’ will alert you to the varied opinions on how to properly bake a cheesecake, and more specifically, whether flour has any business being in the mix.
As with to sift or not to sift and optimal creaming time questions, I monitor the flour vs. flour-free cheesecake debate with great interest: I want my sifted goods to be tender, my creamed butter to be light, and my cheesecakes to be as delicious as possible!
But I know that the time will ultimately come when I must make a choice and pick a side – there can be no hanging chads when it comes to cheesecake preparation.
