I was just making some brownies for school tomorrow. My two geometry classes have had 100% of the students complete the last 20 consecutive homework assignments, so tomorrow is brownies and a movie day.
I made brownies a month ago for a bake sale - just a box mix rather than homemade. As I was scraping the batter, I thought to myself, "wtf? This stuff is way thicker than normal." 10 minutes in the oven and I realized, "omg! I forgot to add the water!" (only added eggs and oil)
They came out awesome! Last week, I realized that I had to make a shitload of brownies this week, so I made another batch, just to test my theory out. How can they dry out if there's no water to evaporate? That doesn't quite make sense, right? They're supposed to cook for 21-24 minutes. I left them in the oven for over 30 minutes (at the correct temperature) on accident (couldn't hear the timer going off.) Yet, they still weren't dried out.
Any cooking chemistry experts here? Why are they softer without adding water than they are with water? Why, with water, can they get overcooked and resemble a hockey puck, but without water, they were still soft and chewy even with an extra 10 minutes or so in the oven?
I made brownies a month ago for a bake sale - just a box mix rather than homemade. As I was scraping the batter, I thought to myself, "wtf? This stuff is way thicker than normal." 10 minutes in the oven and I realized, "omg! I forgot to add the water!" (only added eggs and oil)
They came out awesome! Last week, I realized that I had to make a shitload of brownies this week, so I made another batch, just to test my theory out. How can they dry out if there's no water to evaporate? That doesn't quite make sense, right? They're supposed to cook for 21-24 minutes. I left them in the oven for over 30 minutes (at the correct temperature) on accident (couldn't hear the timer going off.) Yet, they still weren't dried out.
Any cooking chemistry experts here? Why are they softer without adding water than they are with water? Why, with water, can they get overcooked and resemble a hockey puck, but without water, they were still soft and chewy even with an extra 10 minutes or so in the oven?
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