Monday, January 26, 2009

Easy Bake Oven

Recently, my mom was cleaning out my sister and I's game cabinet, and she pulled out an Easy Bake Oven. The oven immediately conjured up childhood memories of putting on aprons and oven mitts that were too big for our hands, and attempting to make cookies out of the mixes. We opened up the box and found a mix for brownies, so we decided to make it.


While emptying the contents of the brownie mix packet into a bowl and adding the wet ingredients was very easy, some of the aspects to the Easy Bake Oven were quite frustrating. We then poured the batter into a pan that was about as small as my palm and stuck it into the oven. A simple click of the switch, and the brownie began to cook. Easy Bake Ovens cook using a 100-watt lightbulb. While this feature allows the oven to be wire-free, it makes for very slow baking. It took about 15 minutes for the brownie to cook, about half the time of a 13x9 inch pan of brownies from a standard mix! Eventually the brownie appeared to be cooked, so we tried to pull it out using the long, red plastic device that came with the oven. This was actually quite frustrating, since we ended up pushing the brownie deeper into the oven, instead of lifting underneath it and pulling it out! When my sister and I finally fished the brownie out of the oven and tasted it, we were not satisfied. The brownie tasted horrible!


On the plus side, we decided to try baking a cookie from some refrigerated cookie dough that we had in our freezer, and the cookie came out quite well. While Easy Bake Ovens are meant for young kids and are effective in providing a realistic experience of baking, they end results are often distasteful and the tedious effort is not worth the end result. I would simply suggest having a child make a treat using a standard mix, and then preparing it in a regular oven. The end result is (almost) always delicious and satisfying!

Thursday, January 8, 2009

The Science of Baking

I love to bake all kinds of delicious desserts, but I just recently discovered how complex baking was and how science can apply to everyday life. My aunt and I watched a Food Network show called Good Eats with Alton Brown. The show not only has Alton preparing recipies, but he describes the science behind the recipies, as well. The episode that we watched was about cookies and was called "Three Chips for Sister Marsha". It explained how the different ingredients in cookies could be adjusted to alter the texture, size, consistency, etc. of the cookie. For example, eggs puff-up rather than spread-out, so you can replace eggs with milk if you want your cookies more spread-out and flatter. Also, the higher the ratio of white to brown sugar in a recipe is, the crispier the cookies will be.

Although the humor of Good Eats is a little cheesy, the information that it has on its recipies is very informative and helpful, whether you're baking or not. I liked this show about baking cookies in particular, because it explained how to make all kinds of different alterations so that I can test my favorite recipies and create the perfect cookie!