(no subject)

[crypticgirl]

The caramel slice I just made is going to taste like crap.

How do I know? Well, it might be because the base got spread everywhere and is all uneven, courtesy the too-large pan. It could possibly be because, in the process of annihilating the smaller blue and white pot*, the caramel got all lumpy and burn-y. But I'll go with the fact that I used olive oil with the chocolate mix instead of, something, oh, I don't know, BLANDER.

I can't even cook something OUT OF THE FREAKING PACKET. I belong in a special facility. No, not for the deafblind. One where ovens do not exist.

*The larger blue and white pot fell prey to my cooking attempts not long after Matt and I met. Those pots had it in for me from day one.

Comments

[crypticgirl.livejournal.com]

Oh, that does sound like a better way to do the caramel. It probably didn't help that the saucepan in question was one of those ones that claims to be non-stick, but only ever really fulfills said requirement with pure liquid. It meant that by the time I'd finished carefully scraping the caramel off the bottom of the pan in one spot it had gotten stuck down in another. Lower heat on the stove might've also helped, but I doubt it would've solved the problem entirely.

And both recipes would be very gratefully accepted, if it's not too much trouble. I was trying a packet version of the slice simply to get a feel for consistency and such, but since that method has gone down like a lead balloon I might as well strike out and try it from scratch...

[syringavulgaris.livejournal.com]

I think the usual solution to that problem would be a double boiler, which no one actually has, so putting your saucepan into a larger saucepan with a couple inches of water ends up being the practical answer.