(and I only wish I was talking about the drink)
No, it’s a stormy night here in the the panhandle and I’ve been a rather cranky artist the last few days. Shorter days, shorter tempers? Who knows, I usually love this time of the year but I’m not really in the spirit yet. Here’s hoping that the crankies pass swiftly, my hands and shoulders untense and I can get back to my usual schedule!
I did get some inking completed this past weekend so we’re up to:
69% Inked Pages
aka halfway through Chapter 4. I’ve also worked out a smaller quantity for one of the recipes in Chapter 5. The sticky point was that the “medium” recipe called for an egg, so it was up to me to figure out the best way to split the recipe and use an equivalent.
Pretty much you’ve got 3 options when having to split an egg:
- Beat an egg and only use half of it (approximately 2 Tbsp).
- Use the whole egg and not worry about it.
- Use other ingredients that mimic the effects of egg in the recipe.
Yes, you can usually just use the egg and it won’t cause too many problems, but if you’d prefer not to (or you’ve run short or out of eggs in a recipe) there are other options.
Eggs can do 3 things in a recipe: provide moisture (aka fat, from the yolk), provide structure (from the protein in the white) or provide lift (again, from the egg white). Most often the lift comes from steam inflating the protein matrix, and if those whites have air beaten into them before folding into the batter that lift can be quite considerable. If the main purpose of the egg in your recipe is moisture, substitute a bit of vegetable oil for the missing yolk. If you’re looking for lift, add some extra baking powder to the dry ingredients. And when in doubt? Do both.
Thankfully, the do both option worked quite well for the recipe in question, so it’ll be nice to have this smaller batch option available in the book. Why you would want only 6 double-chocolate muffins instead of 12 baffles me, but I suppose the need could arise.
Until next time…