“When baking, follow directions. When cooking, go by your own taste.”– Laiko Bahrs
I can’t tell the difference between Kool-Aid & jello.
I understand that one is a liquid & the other a somewhat indecisive solid, that one splats & the other splits. But in my mind’s eye, they are one in the same. This fact contributed to one of my most infamous culinary exploits*, but it also revealed how my mind’s eye rules my cook’s hands.
That’s a fancy way of saying I’m a visual cook. If I’ve seen or imagined something & have the basics of a recipe, I can usually figure out how to prepare it decently. If something needs to taste richer, add red. Sweeter? Try gold-colored things. I don’t know quite why or how my brain does this, but it works for me.
Hence (ooh, never used that word in a real sentence before, huzzah for me!), trying to figure out baking is like trying to follow a badly written tele-novella. Where does the flour go?! How come the eggs don’t end up scrambled-looking?! What purpose does baking powder serve?!?! No comprendo hornear y no me gusta. (+ points if you read that last sentence in Ricky Ricardo’s voice. If not, give it a try.)
The suggestion (thanks, Amelia!) that I bake a soufflé for an AN52 project, then, came as an inadvertently strenuous (thanks, Amelia!) challenge. I balked, I gawked, I sulked & then I realized I had no idea what else to do for this week. So, in the spirit of AN52, it shall be undertaken & chronicled with gusto. If I can’t do it right, I can do it enthusiastically 🙂 Check back at the end of the week for the hopefully un-sunk results!
*My mind has filed Jello & Kool-Aid as clear, red substances. So I accidentally applied the ‘goes-well-with-fruit’ rule, not to Jello, but to its twin. Unfortunately, inundating a jug of Kool-Aid with diced bananas & other fruit resulted in a Franken-juice that no one (including myself) would touch.