Even though I find myself in the kitchen quite often, it doesn’t mean that I always know what I’m doing.
A lot of the time I’m messing with trial and (lots of) error and hoping for a good result. Sometimes I get one….and sometimes I don’t. That being said, here are some of the more recent lessons (for better and for worse) that I learned in the kitchen this week:
Granulated PureVia may measure cup for cup like sugar, but it doesn’t mean that it’s going to taste or react like real sugar. Less calories in my no-bake chocolate peanut butter cookies? Good. Slightly bitter taste and incredibly dry texture? Sad.
When your cookies are too dry to look like or stay formed as cookies, crumble them into “granola” and pretend like that’s what you meant to do all along.
Almond extract is not an appropriate substitute for vanilla extract. Duh.
Also, a teeeeeeny tiny bit of almond extract goes a long, long way. Trust me.
Everything tastes better with mozzarella cheese. Again, duh.
Wegmans’ garlic basting oil is one of the best condiments I’ve ever used. Ever.
Sometimes the nastiest-looking foods taste the best.
(Roasted eggplant, diced tomatoes, sauteed spinach, garlic oil, bulgur)
They taste even better when you let them sit overnight, and the flavors have time to meld together.
Making sauces from scratch is great, but sometimes it’s just easier (and surprisingly cheaper) to buy one pre-made.
No matter how many cookbooks you have, you’re probably going to find most of your recipes on the internet.
A little success, a little failure, a definite work in progress!