Originally posted by: notfred
Originally posted by: TechnoKid
Originally posted by: GtPrOjEcTX
Originally posted by: moshquerade
if they cook too long they are hard as hell on the edges.
baked too little and they are gooey-batter in the middle.
and you can't tell 'til they cool down.
i just baked some for too short of a time.
sure you can. stick a toothpick in them while they're cooking. if when taken out there is gooey batter as you put it on the toothpick, they aren't done. repeat every couple minutes when they are close to being done.
Toothpick isn't the best way to test brownies, and you can't just stick the toothpick anywhere; it should be stuck 1-2" from the edge of the pan. when the pick is clean here, then the brownies are done. (I cooked over 30 batches of brownies in High School foods class, but I never used the tooth pick, went by the box time, not a minute more or a minute less).
Must have been a hard class.... you did the exact same project over 30 times. Not to mention you were cooking brownies OUT OF A BOX. Did you go to a special ed school or something?
"OK class, pour everything in this box into a bowl. NOw pout in 1 cup of milk. Mix it up, and pour it into the pan. Now bake it. Ok, you've now learned all there is to learn in special ed cooking, so jsut do the exact same thing until the semester ends."
Hey, when you have a 54 (more like 45, because of roll call, class notes) minute class, you don't have much time to measure everything out by hand, ingredient by ingredient, then prep, bake, and cleanup, with a class of over 30 people (we did work in groups). The instructor chose to use boxed mix because it would be more convinient than measuring out everything. We baked a lot of brownies because my instruictor liked to offer them to the staff working in the admin office and attendance office couseling etc. Brownies aren't the only thing we made in foods class. In addition to baking, we preparred many fresh meals, soups, rice dishes, learned to cook with cornstarch to make pudding and pie filling. My instructor was big on food safety and food fundamentals; foods class isn't just a "cooking class." It's too bad that they are just now going to start an advanced foods class after I've already graduated.
When we did bake from scratch, we would pre measure the dry things day before so we'd have enough time the next day to bake it. Things like bread/dough took two days to do. Pastry dough for pie crusts was a pain; its difficult to get the right mixture of water and cold butter or shoterning.
Oh, and I'll never ever make another batch of gingerbread dough, ever. We did gingerbread houses for Christmas, and people just couldn't make the dough correctly. I ended up making a lot of dough for the class, in addition to my own, three days in a row; people had the great idea of making super huge gingerbread houses.
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