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When baking goes bad

baking2

How does this?

baking1

Become this?

1. Because the instructions are written in a language (Korean) that I have elementary knowledge of.

2. I failed to understand in the instructions that I should have handled the batter and form the bread balls with wet hands.

3. It stuck to my hands like epoxy.

4. I didn’t want the glob of batter to go to waste, and my oven already reached cooking temperature.

After my wife stopped laughing at me, we did tear off a sample. It was pretty good despite resembling some misshapen 1970’s B movie creature. And obviously I didn’t quite achieve that golden, crackly dreaminess pictured on the box.

And if you are curious — the batter is tapioca-based, so the texture is chewy (similar to Brazilian pao de queijo). It also tastes nutty from sesame and just a tad sweet.

Yes, it’s not always homeruns in my kitchen, but hey — you live, you learn.

by Gene Lee, Food and More blog

6 comments Add your comment

johnny fontane

January 20th, 2012
12:09 pm

Thanks for letting the rest of us feel normal. Sometimes kitchen “mistakes” can still taste good while not looking photo perfect.

FoodFan

January 20th, 2012
12:41 pm

This is why I do not bake. Putting things together in the wrong order, over/under-mixing, there are so many ways to mess up baking. I find it way more stressful and tedious than regular cooking.

Rodney

January 20th, 2012
2:37 pm

You’re preaching to the choir, FoodFan … I’m a staunch non-baking cook. I refuse for exactly the same reasons you stated! Of course, I have a friend who ONLY bakes, so we complement each other quite well.

Edward

January 20th, 2012
2:37 pm

To me, baking is relaxing. Even when it turns out wrong.

chefhelen

January 21st, 2012
12:50 am

This reminds me of some French rolls that I made last year (fall of 2010) just after fall became winter. The bread had always turned out perfectly but this blustery day it just refused to rise…..over the period of about 8 hours. No, I didn’t kill the yeast, I just wasn’t used to having a 60degree kitchen as opposed to an almost 80degree kitchen. At least it didn’t kill the birds. Could have been used as a paperweight. Worked the next time tho!

Rick

January 23rd, 2012
2:39 pm

new to baking myself. So far, am able to make a very good pizza crust and buttermilk biscuits. I have a home made sourdough starter in the fridge but haven’t found the courage yet to attempt a real loaf of sourdough bread. Hopefully some day.