I made some cream puffs yesterday, but I couldn't figure out why the custard I made to use as the cream-filling was so runny. I went back and looked at the recipe and discovered that I had misread it: instead of putting in one-and-a-half tablespoons of corn starch, which is what the recipe called for, I put in one-and-a-half teaspoons. Corn starch is a common thickening agent and does its job well, but only when used in the proper quantities.
I'm embarrassed that I made such a rookie mistake, but hopefully my coworkers won't mind.
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