Came across this while browsing my daily Food News Journal email blast.
Though I've come a long way from rubbery scrambled eggs (Don't rush it, and use milk, always!) and melted plastic bowls via microwave (chocolate melts are temperamental and burnt chocolate is evil) I still have some pretty big fails every now and then. I still feel like the absent minded professor when faced with a new recipe, plowing through it with my special brand of organized chaos and hoping upon hoping that something edible comes out of it with the fewest possible casualties.
Like when I made my famous mac and cheese (see two posts prior) for my dear friend who just had a baby and entirely forgot one cup of milk AND to temper in the egg because I was so concerned about getting it all made and getting it to her in a timely manner and worrying about how I'd keep it safe during work--a sign on it in the communal fridge did just fine--that I didn't pay attention and though she swears it came out just fine I have my doubts. Girl just pushed out a kid, she deserves the creamiest cheesiest mac that man creates!
This article won't help your memory or absentmindedness, but it brings up some interesting points: like if a recipe calls for a medium sauce pan and you only have a large sauce pan it could effect your end results. Who knew!
Check it out.
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