One of many things that changed in my life recently is I spend more time in the kitchen than I used to be. That's crazy, I know. Since I was a kid I just didn't feel comfortable being there. Maybe it's because when I was very little I was told not to get into the kitchen because there are knives, stove, hot pans, and other dangerous.
Anyway, lately I learned to bake. It's not my first attempt though. But this time, I decided to take it serious. Thanks to the patience and help from my mother in law, now I can bake one of the most delicious cakes I've ever tasted: banana bread. There are so many new things I learned in the process and one of them is knowing that each ingredient really plays an important role and how the quality of each can enhance or worsen the cake. It's funny I never gave enough thought about it.
Eggs are an important ingredient in the recipe. I tried using both very fresh and not-so fresh eggs and the results are surprisingly noticeable (at least to me; while making it). The not-so fresh eggs are not spoiled, they are just not fresh enough so when you crack them the yolks break easily.When I use fresh eggs, I could easily mix them with other ingredients, the mixture has beautiful consistency and look, and you just know that once it is baked, it will become a nice cake. On the other hand, when I use not-so fresh eggs, it took me slightly longer time for them to mix, the mixture does not look as good. I need to compensate it by using better quality of other ingredients and I still worry that it will fail.
I realized that eggs in my recipes are like people in our life: office mates, school paperwork teammates, roommates, cousins, teachers, you name it. We cannot always find "the fresh" ones, sometimes we get to work with the "not-so fresh" and have to live with the fact that you've got to produce something together. It is very hard to communicate with them. Sometimes I hope I can put them inside a bowl and I'll mix them with flour using a mixer the way I mix eggs! So, what I can do is to be patient, take the best out of them and you know what - I can still make delicious cakes with those not-fresh eggs. Why can't we have the same for our projects in the office or school?Producing high quality results even if we have to put more effort into it.
(Apr'15)
Anyway, lately I learned to bake. It's not my first attempt though. But this time, I decided to take it serious. Thanks to the patience and help from my mother in law, now I can bake one of the most delicious cakes I've ever tasted: banana bread. There are so many new things I learned in the process and one of them is knowing that each ingredient really plays an important role and how the quality of each can enhance or worsen the cake. It's funny I never gave enough thought about it.
Eggs are an important ingredient in the recipe. I tried using both very fresh and not-so fresh eggs and the results are surprisingly noticeable (at least to me; while making it). The not-so fresh eggs are not spoiled, they are just not fresh enough so when you crack them the yolks break easily.When I use fresh eggs, I could easily mix them with other ingredients, the mixture has beautiful consistency and look, and you just know that once it is baked, it will become a nice cake. On the other hand, when I use not-so fresh eggs, it took me slightly longer time for them to mix, the mixture does not look as good. I need to compensate it by using better quality of other ingredients and I still worry that it will fail.
I realized that eggs in my recipes are like people in our life: office mates, school paperwork teammates, roommates, cousins, teachers, you name it. We cannot always find "the fresh" ones, sometimes we get to work with the "not-so fresh" and have to live with the fact that you've got to produce something together. It is very hard to communicate with them. Sometimes I hope I can put them inside a bowl and I'll mix them with flour using a mixer the way I mix eggs! So, what I can do is to be patient, take the best out of them and you know what - I can still make delicious cakes with those not-fresh eggs. Why can't we have the same for our projects in the office or school?Producing high quality results even if we have to put more effort into it.
(Apr'15)
