Loading…
10
My grandma told me yesterday that her first cake in 1955 was a dense brick because she was too scared to use more than two eggs.
It hit different because I realized my own fear of 'wasting' good ingredients is probably why my chocolate torte collapsed last week, so has anyone else gotten over that mental block and how?
3 comments
Log in to join the discussion
Log In3 Comments
mila_fox987mo ago
Oh man, I feel this. I used to treat vanilla extract like liquid gold. Started forcing myself to use the full amount a recipe calls for, no skimping. My baked goods actually taste like something now, and it turns out you can just buy more vanilla.
2
the_mary6mo ago
Remember thinking vanilla was some kind of rare magic potion you had to save for special occasions. Then I read a post like mila_fox98's and decided to just go for it. My cookies went from tasting like sweet bread to actually having that warm vanilla flavor. It seems so obvious now, but it really does make all the difference to just use what the recipe says.
9
matthewf647mo ago
A food blog said the same thing about vanilla last week.
1