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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?
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mila_fox9821d 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.
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matthewf6421d ago
A food blog said the same thing about vanilla last week.
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