I love creating new recipes, but experiments always carry a certain risk of failure. And sometimes my failures are *ahem* …notable. (Don’t worry, it’s still safe to eat at our place — I don’t experiment when I’ve invited company to dinner.)
Recently, I’ve been wrangling with brownies. I’ve used Hubby’s mum’s recipe for years, but one day Hubby said, “You know, these are great; but they’d be even better if they weren’t quite so sweet.”
“Easy,” said I in a burst of delusional optimism. “I’ll just reduce the sugar a bit.”
So I did. And instead of brownies, I got dense cake. It was tasty; but the texture was… meh. Over the next several weeks I churned out more variations, but none of them achieved the fabulously chewy texture of the original recipe.
By then we were (much to our own surprise) sick of eating brownies, so I shelved the project. But a few months ago I was researching ways to make my homemade ice cream softer, and I discovered maltodextrin. It’s used in myriad foods, but particularly in beer and ice cream to provide a good mouthfeel without adding a lot of sweetness.
Inspiration struck: Texture. Without sweetness. Aha! The brownie project was revived.
Our local winemaking store carried maltodextrin, so I got some and mixed up my ingredients in a burst of misplaced confidence. This would be the perfect batch of chewy, delicious, not-too-sweet brownies!
It turns out maltodextrin isn’t particularly soluble. It’ll dissolve in water, but the only moisture in this recipe is provided by eggs. Not the same thing at all.
Unaware of the impending disaster, I beat the butter and eggs, added the sugar and maltodextrin… and stared in horror as the mixture curdled into pea-sized lumps.
I cranked up the mixer to its highest setting, but the lumps had the texture of finely-grated leather mixed with half-solidified glue. I could break one apart if I rubbed it between my fingers, but I didn’t feel like doing that for hours. So I got out my blender and set it to Turbo.
No dice. The lumps were impervious.
But I hated to waste half a pound of butter, four eggs, and two cups of sugar. As I was staring at the pox-riddled batter, Hubby passed through the kitchen. After considerable discussion and some hilarity, we decided to strain out the lumps and carry on. I’ll spare you a description of the mess that resulted; but in the end we did get tasty chewy brownies.
The only problem is, I have no idea how much maltodextrin actually got mixed in; and a considerable amount of butter and eggs got subtracted during the straining process. So I had to reduce the flour to compensate and… well, let’s just say that I still haven’t perfected that brownie recipe. But if I ever need leather glue, I’m all set! (Sorry, couldn’t resist the pun.) 😉
Any other creative cooks out there? What’s your most notable culinary ‘oops’?
Book 17 update: I’m on Chapter 39 and Aydan’s evidence trail has just hit a dead end. But the killers keep coming, so she’d better figure it out soon!