Have you ever heard a baker or a chef or Martha (sorry Martha, I do love you) say on television that baking is an EXACT science? Well, I have, many times. I agree with this statement partially. There are certain things you do have to do in a certain way to achieve the end result that you want. Having said that, there is lots of room for variables. As you stumble around with recipes and gain experience you realize that you can in fact substitute and tweak around quite a bit. I think statements like that should be made clearer. Because a beginner can kind of get scared off a bit when they hear statements like that. What do you all think? After a while you can even develop some recipes of your own.
Just a note: I so wouldn't try tweaking French Macarons though. I made them and followed the recipe EXACTLY and when I make them again I will not falter from that. Yes, and I imagine things like souffles and such.
This is one of those moments when a mistake turned into a good thing. I was making a recipe the other day when I realized I made a mistake. I set the beginning of the recipe aside (the mistake one and continued on with the recipe). I figured I could make that mistake part into a new recipe. Well hopefully. I did and it turned out really good. I am very satisfied with the results.
CHOCOLATE ALMOND MINI CAKES
Lori's Lipsmacking Goodness Original
3/4 cup almonds, ground
3 tablespoons unsweetened cocoa powder
1/2 cup granulated sugar
1 cup (2 sticks) unsalted butter, room temp
1/2 cup confectioners sugar
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
In a large bowl, cream butter and then add sugar. Add eggs and salt. Add the dry ingredients and finally the milk. Bake in mini muffin tins for about 12 minutes or so at 350°F.