Originally posted by mbrookes
Scorereader, I should have thought of that... it would have saved me several bad experiences! Basic science. Works every time.
A few round of Alton Brown shows and its impossible to not think of science. From him and some other shows (and my own booboos), I've learned a lot about undercooking things, letting things cool, etc. when traveling with food.
Here was a lesson I learned on my own about 12 years ago when I first started venturing into desserts and baking:
For a party, I decided to make brownies. To add some presentation, I made my own fresh whipped cream topping, then shaved a Ghiardelli chocolate bar segment over the top.
Well, I was running behind. The brownies were a bit warm when I spread the whipped topping and shave he chocolate over the top. I covered the pan and headed to the party.
I arrived 15 minutes later and opened my brownie pan. The toppings were gone! For the life of me I couldn't figure it out. "Where the hell did my toppings go?" Well, one bite and it was answered. I had successfully melted the topping and chocolate right into the brownie. It made for the richest brownie to date.
On the one hand, I was upset that my presentation was ruined. On the other hand, they were a big hit, and no one seemed to care what it looked like.
Science lesson #1 in my cooking life was learned. Subsequent picnic near disasters and a few Alton Brown shows later, the science of cooking is no longer completely lost on me - although I still have my wrecks on occasion.