Ok, so this sounds so dumb, but I cant figure out what I did wrong...
I've done some baking over the past few days, one recipe for blonde brownies and one for plain ol' tollhouse chocolate chip cookies...And somehow I screwed them both up. I've never had this problem before...But I did notice that I bought 'dark' brown sugar...
The brownies didn't get soft, they didnt cook all the way through, and just tasted like chunks of caramelized sugar. The cookies turned into soup on the cookie sheets and spilled all over the oven, and filled my house with smoke in just about 5 minutes (ugh!)
Could the brown sugar be the problem?
2006-12-15 05:55:53 · 12 answers · asked by Colini 4 in Food & Drink ➔ Cooking & Recipes
I've made these recipes before with no problems. I'm not retarded, I can follow recipes...and I did today...But for some reason, the last 2 things I baked got screwed up, and the only common theme is the type of brown sugar that I used...
2006-12-15 06:00:44 · update #1
Ok, update: Tried adjusting the oven temperate...a little, and then significantly...Both batches spread too much...So, its not the oven..
2006-12-15 06:11:57 · update #2
I sometimes go through losing streaks in the oven - -but don't get discouraged, just throw it out and try again!
When things go wrong for me the culprits are usually the leavening (baking soda and/or powder -- if it hangs around for a long time in the cupboard it can "die") the fat (butter/shortening amount and type) and placement in the oven -- rack height and too close to the side of the oven. I have also noticed that different pans (light, dark, glass, ceramic, metal, nonstick, etc) can take different cooking times. I don't think the sugar is the problem -- :(
2006-12-15 06:07:48 · answer #1 · answered by Erin Elizabeth 1 · 1⤊ 0⤋
Possibly, your oven could be the problem. I've moved around in the past few years (military) and every oven that I've used had a different temperature level when set to the same degree. The last one I used baked everything almost 50 degrees hotter than the dial read, and there was nothing wrong with the dial. Go out and get a buscuit roll. Bake as directed and see if they burn, or if you have to repeatedly put them back into the oven for 2 minutes at a time. If either of those are the case, go out and buy an oven thermometer and check the temperature. You can either adjust to the "new" degree or have it fixed. Good luck!!!
2006-12-15 14:08:21 · answer #2 · answered by punchy333 6 · 1⤊ 0⤋
I have noticed that happening when I baked cookies in a glass dish rather than metal. Metal works better. Or it does sound like too much butter or oil, or not enough flour. Sometimes recipes aren't exactly accurate and you have to add a few more tbsps of flour or put the dough in the refrigerator to chill and harden a bit before baking.
2006-12-15 15:02:01 · answer #3 · answered by Ndpndnt 5 · 0⤊ 0⤋
i don't know what happened ,i 've substituted brown sugar for white the only difference was a more carmelly taste did you put in too much oil? i did that once it the brownies imade did not come out at all.also check your oven temp you can buy a thermometer to put in the oven set your voen for a temp them when buzzer goes off check what temp the thermometer says if different either get oven repaired or make adjustments
2006-12-15 14:04:32 · answer #4 · answered by shawns bonnie 4 · 1⤊ 0⤋
try getting some cookie recipes from allrecipes.com and go exactly by the recipes. Also try the recipes with the highest ratings, and the ones with the best reviews. and yes it was probably the sugar, sounds like you added to much
2006-12-15 13:59:04 · answer #5 · answered by Anonymous · 0⤊ 0⤋
climate changes, humidity, baking temperatures, are all a factor. But from what I see from what you typed up, the brownies suffered from too hot of an oven. and the cookies suffered from not enough flour/binding agent.
2006-12-15 14:06:47 · answer #6 · answered by Cory W 4 · 1⤊ 0⤋
This is the creepiest question ive seen maybe you just arent using good quality ingredients its not the brown sugar though ive done that so many times and nothing like that happened. Also you must level off your ingredients so they need to be REALLY EXACT. Otherwise there is nothing i can think of
2006-12-15 15:59:09 · answer #7 · answered by bballrocks!!!!!!!! 2 · 0⤊ 1⤋
this *is* weird. dark brown sugar shouldn't be the culprit since i use it all the time (when the store has it or my husband buys the right stuff...i prefer the darker sugar).
2006-12-15 13:58:59 · answer #8 · answered by wackybluegreen 3 · 0⤊ 0⤋
Well if you are use to use white sugar then continue to use the white sugar. Brown sugar has different consistanty and different ingredients in it.. I kow that sounds weird but sugar is naturally white.. Brown sugar has added perservatives.
2006-12-15 14:16:31 · answer #9 · answered by crazyhofprincess 2 · 0⤊ 2⤋
I dunno.......but, are you using GOOD QUALITY products? That alone could screw up baking. When I bake, I only use the BEST products.
2006-12-15 13:59:27 · answer #10 · answered by Common_Sense2 6 · 0⤊ 2⤋