Over the years I seem to have acquired a reputation as a competent baker. My second set of Bristol housemates decided that I was really quite awesome in the kitchen because of my ability to – 30 minutes after someone said I really want some chocolate… (We lived a 20 minute walk over a rainy, windy, barren field from the nearest supermarket) – produce a plate of hot-from-the-oven damned-good-if-I-say-so-myself brownies. This is slightly hilarious given the clear link between lab and kitchen and my ineptitude at the bench, but is really down to one simple secret.
I’m good at baking because I have a small selection of recipes that work and I never ever deviate from them. Last weekend I tried a different brownie recipe for the first time in about 4 years (two recipes in fact). Utter disaster. Continue reading