Hi everyone,
Today I learned a food-related lesson.
It was a beautiful morning and I decided to whip up a quick loaf of cornbread before lunch. Somehow I just felt a passion for a Southern-style dish.
I had a few very old packets of corn muffin mix in the cupboard. All of them were some years past their best-before date, but I figured that absent weevils they should be fine.
I mixed the batter up with an egg and milk as per the packet and put it in a baking dish.
The oven was already on and set to 350F for a casserole. I figured this would be close enough to the required 400F the packet recommended.
Wrong! After half an hour it was cooked through and nothing clinged to a skewer jabbed into it. However, it didn't look quite right in the pan:
On getting it out it was as flat and dense as a roof tile! (Pepper pot included for sake of scale)
Most disappointingly: it tasted faintly like chalk and chlorine! I guess the only lesson is: don't let packets get too old, and take temperature recommendations seriously. Pretty sure it'll go to the dog I'm afraid.
So there you have it: my wannabe-Southern heart has a new skill to master!
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