I’m an avid baker, and can put together a salad decent enough to sustain life, but casually cooking- as in, throwing in ingredients and olive oil a la Emeril? Nope.
It’s one of the things that’s always been on my list to get better at and I’ve started cooking at least one thing a week- mostly pretty simple dinners that can be prepared in about 30 minutes. Simple, right?
While it’s been decently successfully so far (re: edible with at least a hint of flavor), my biggest cooking lesson this week actually came from baking.
Here’s where I digress. It’s fall, so of course something pumpkin has be made at some point in the next month or so. In particular, pumpkin muffins. I make great pumpkin muffins (I’m allowed to say that because I’m bad at cooking). I was looking for a little pick me up this week and decided to resurrect the famous pumpkin muffins. I had the tins, the pumpkin, the oil, everything was set. It was when I taking the first batch of muffins out of the pan that I realized something was off. They didn’t have the right coloring, and were sticking to the tin. I tried dumping the tin upside down, prying them loose with a butter knife, singing a lullaby (kidding), but it was to no avail: these muffins were staying. I eventually managed to free them in a two-step process of decapitation and careful excavation.
Baffled, I tried again with the next batch. And again the same results.
Four frustrating hours later, I officially had a 33.33% success rate in a field I normally dominated. Confused and tired, I carefully separated out the whole muffin from the muffin parts and put them into containers labeled “Okay Muffins” and “Franken-Muffins”, respectively.
I was overjoyed to be done with the whole thing, but I couldn’t help wondering for hours later what I had done that made this muffin process so different than the 1,000 other times I had made them. Different tins? Old oil? Wrong flour?
And then I did something different. I stopped thinking about what went wrong and realized that I hadn’t really baked in over a year and half, so what made me think the muffins would turn out perfectly? Baking and cooking (and anything else worthwhile) requires practice. So I think I’ll continue to just do that-practice. Franken-muffins and all.
-M