I wanted to bake tonight. But there are so many problems involved with adapting one of my american recipes for here. For one, I have almost no supplies. No measuring cups, no measuring spoons, not even a mixing bowl and I borrowed the cake pans from the girls upstairs. Then the ingredients have different names. Not able to find cornstarch today, I bought arrowroot powder, hoping that it would have the same effect. The oven is a) in celcius and b) convection style which means that I have no idea how to time anything. The sugar is weird, the butter is slightly different. On top of all that, I managed to cut my finger on a cake pan! I have never had so much trouble with an old recipe.
I mean, I managed to make the bars and they taste okay, but it's NOT THE SAME. Wednesdays are frustrating, I'm glad this one is almost over.
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I guess this means you'll just have to practice, practice, and practice some more until you get familiar with the new ingredients. As far as different measurements, doesn't a good baker just go by what feels right instead of accurately measuring every ingredient? Or is that just for regular cooking? ;)
Your blog entries are fun to read. Very creative. And keeps us connected.
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