The RecipeI will be using the 'Melty Brownies' recipe as provided by this website. Some Assembly Required Everything delicious requires a little work. I can definitely say that’s a fact for these brownies. The recipe provided above lists espresso powder as a key ingredient. Espresso powder is so hard to find because so few people use it as a regular ingredient. The only place I was able to find it was William Sonoma. All of the other ingredients were easy to find. Aside from the hunt for espresso powder, the batter gave me an arm workout. I’d definitely recommend using a stand mixer to make things easier because you can’t mix the brownie batter too much in the recipe I used. Not only that, but I also recommend slowly adding the butter when following the recipe. If you add a hot liquid (like liquid butter) to eggs then you need to add it slowly in order to temper the eggs. Tempering the eggs prevents them from cooking in your batter. The butter I heated up wasn’t hot enough to cook the eggs in my batter and I didn’t have to start over (thank goodness). This recipe is great for beginners simply because you can't mix the batter too much and it's more than delicious! The Reviews
I would die for these brownies. I don't think I'll ever be able to go back to either store bought brownies, or even brownies from bakeries. I hope you make these melty masterpieces and enjoy them as much as my interviewers and I did. Here's to hoping that these brownies will survive through the weekend! I'm prepared to hide and hoard these brownies for myself!
1 Comment
Assembly and CookingI started out by grabbing mayonnaise, cheese, and bread. Throughout my binging of kitchen shows, I've heard time and time again that professionals will use mayonnaise instead of butter on their bread. While my pan was heating up, I put mayonnaise on both sides of the bread. I had to wait a while for the pan to completely heat up, and eventually got my bread toasting. I flipped it after a while and quickly realized that I put too much mayonnaise on the bread because it was soggy. Oops. I thought if I let it stay in the hot pan for a little while longer while toasting on the other side the heat from the pan would help the sogginess out, but the bread was still a bit soggy. The bread was as close to crisp as I could get it, and unfortunately that means slightly soggy and browned. When I put in the cheese and placed the other piece on top, it melted beautifully. Then the bottom piece of bread got stuck. I turned off the heat and moved it to another burner, then worked on removing the bottom piece of bread. I was able to remove it and immediately put the grilled cheese on a plate for my taste testers. The ReviewsI had three people eat this grilled cheese. The ratings were as follows:
What Would I Fix Next Time?Next time when I make a grilled cheese, I’ll make sure to put on more cooking spray (or butter instead) so the bread doesn’t stick. I’ll also make sure to use less mayonnaise and maybe not prepare the bread while the pan is still heating up. All in all, not terrible, but the consensus was that the bread was soggy and the appearance of the bottom bread was at least a bit funny. Not a bad start, and it definitely leaves room to grow with my next dishes. At least I can’t poison anyone with a grilled cheese!
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AuthorHi, I'm Laurin Hoke. I've always liked the idea of cooking, and now I have a chance to practice! I hope you'll follow my cooking (or burning) journey! |