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>“It’s just so upsetting,” says Judith, I'd be very upset too if my grandma was using a cake mix for cooking
> “It’s just so upsetting,” says Judith, whose cookie recipe was passed down by her mother. These “perfect little cookies” once made the rounds at bake sales, Christmas cookie exchanges, and birthdays. > a box of Betty Crocker chocolate cake mix, two eggs, and 1/3 cup neutral oil I realize it's not the point of the story, but this is like that Friends episode[0] where Phoebe finds out her grandmother's secret cookie…
The main problem here is that eggs are discrete, and you can't reduce a 30% when you use 2 eggs. (Actualy eggs are classified by size, but nobody is going to search for the exact shrinked egg.) Also, even a perfect escaled recipe will have different cooking time and temperature.
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Two main mistakes that people make: 1. "scoop and dump" approach to flour. Flour should be spooned into the measuring cup so its not packed in. 2. over-baking cookies due to cooking too long or oven that is too hot or not hot enough.
The flour should not be packed? I've always done it like that, it seemed so obvious that that would give a less random result that having it loose. I guess I'll weigh it and check against the markings on my measuring cup next time.
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Speaking as an American, this is a part of American culture that's so weird -- using a pre-made mix as a base for a recipe that it's not designed for. That recipe looks like it just has flour, cocoa powder, baking powder, and salt pre-mixed (with a load of other garbage you probably don't need). People don't seem to realize that you can just buy those ingredients yourself. It doesn't take that much extra time to meas…
Do you, does anybody, actually eat Campbell’s concentrated Cream of Mushroom Soup? It’s nominally a soup, but it’s designed to be an ingredient. It’s the foundation of all our favorite gloppy casseroles.
Why would you buy overpriced cake mix in the first place? Buy flour, sugar, cocoa and sodium bicarbonate and... that's it? Oh wait you probably have all of them already.
Because you live in a small apartment and don't have storage space for a thing of flour, a thing of sugar, cocoa you might use twice a year? Because you have little kids and you want to give them a single easy-to-follow box with instructions on it? Because you value convenience? Honestly, what a silly take. The world thrives on convenience products.
Box mixes are a very US thing. I promise you that kids still get to bake in other countries. Having done both it is my opinion that messing with the raw ingredients is more fun.
When I actually started cooking I was shocked at how simple a lot of these box ingredients actually are. They somehow tricked a whole generation into buying "pancake mix" which is just flour, sugar, baking soda and salt!
When I actually started cooking I was shocked at how simple a lot of these box ingredients actually are. They somehow tricked a whole generation into buying "pancake mix" which is just flour, sugar, baking soda and salt!
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Because you live in a small apartment and don't have storage space for a thing of flour, a thing of sugar, cocoa you might use twice a year? Because you have little kids and you want to give them a single easy-to-follow box with instructions on it? Because you value convenience? Honestly, what a silly take. The world thrives on convenience products.
> Because you have little kids and you want to give them a single easy-to-follow box with instructions on it? Box mixes are a very US thing. I promise you that kids still get to bake in other countries. Having done both it is my opinion that messing with the raw ingredients is more fun.
Assuming that the boxes are 13.25oz/18.25oz, looks like an updated recipe could be: - 2 boxes cake mix - 3 eggs (rounding up from ~2.9 eggs) - 1/2 cup neutral oil (rounding up from ~0.48c) YMMV
I think you need 371 boxes of cake mix to skip rounding errors. Granny wants consistency.