|VeganMoFo is teaching me how|
to become a more sensitive,
The only ingredient I was missing was pureed beets, which I was certain I could find at my local rip-off health food store. Alas, the only beet product they had in stock was sliced, salted beets. So I had to improvise. It seemed like the primary criterion for a substitute ingredient was "red." So, how about apple sauce and beet juice? No; there was a dusty valley in the beverage isle where beet juice used to flourish. OK, how about pomegranate juice? That stuff is red. Sadly, the only bottles of pomegranate juice I found had one-inch thick layers of solid sediment at their bases; not a good sign. Okay, how about cranberry sauce? No, they're all sweetened and gelatinous. Fine, then just frozen cranberries. I'd thaw them and whiz them in the food processor.
When I got the frozen cranberries home I popped one in my mouth to evaluate the degree to which they differed from beets. Turned out, quite a bit. They were very sour. So I read the back of the bag and noticed a simple method for turning them into a sort of sweet mash, commonly known as "cranberry sauce." Yes, the very same jellied cylinder available in cans. Well, I thought, home-brewed cranberry sauce would be much better than that. Surely this would be the perfect substitute ingredient.
|Sure, they look edible...|
|Cookies don't do that.|
Everything went smoothly until I took them out of the oven. They were strange. They had a uniform, almost plastic texture. They were soft and spongy, and not even slightly crisp. They were unusually pliable.
I let them cool and then tried one. It was like a pleasantly flavored jelly sponge cake. In other words, horrible.
So I made two clear mistakes here:
- I tried to bake a colloid.
- I liquefied most of the sugar before baking, leaving none to caramelize during baking.
“Failures are finger posts on the road to achievement.” -- C. S. Lewis
WTF is a "finger post?"