I fail at science.

[nenena]

So today, since I was cooking Mexican for lunch, I decided to make myself some fried tortillas for dessert. And then I figured, "Hey, this recipe that I'm using calls for sugar and butter, but I bet that these things would taste really awesome if I added some brown sugar as well!"

And then I turned the edges of my fried tortillas into toffee.

This, kids, is why some basic knowledge of chemistry should be required before you start experimenting in the kitchen.

Comments

[corinn.livejournal.com]

When I took cooking class in eighth grade, the teacher told us that in order to get her degree/license/whatever to teach cooking, she had to take three chemistry classes.

I've been a recipe experimenter since I learned how to use the stove. I'm usually unbelievably successful in my experiments, but I have made a few truly horrific culinary excursions.

Anyway, I thought that fried tortilla desserts called for frying the tortillas plain, then dipping them in cinnamon-sugar immediately upon removal from the pan. I've always seen it done with a plate covered in cinnamon-sugar; the fried tortilla is put on the plate of cinnamon-sugar, pressed lightly, then turned over.

Maybe it's a Southern California thing?