Another factor at play may be the watt level used to do the cooking. If
the watt levels don't match and your level is higher, that could be a
problem in itself. Maybe a power level adjustment on your end might help.
On Sun, 10 Oct 2010, Alex Hall wrote:
Hi all,
Several weeks ago, someone posted a recipe for a 5-minute microwave
cake made in a coffee mug. I tried it, and it came out strangely: it
tasted okay, but the texture was somewhat chewy and not at all fluffy;
the recipe said it might rise over the top of the mug (it called for a
large mug) but mine did not seem to rise much at all. My only
deviations from the recipe were putting Pam in the cup to prevent
possible sticking and perhaps using a few too many chocolate chips.
My sister (quite the cook) says I over-mixed the batter. My
grandmother, a great cook as well, says I over-cooked it. While I
realize how hard it is to troubleshoot a recipe without being able to
observe the cooking process and/or final product, does anyone have any
ideas? My sister suggests beating the egg and sugar together, mixing
the rest of the dry ingredients, then putting both together with the
milk and oil. She says this will make the cake more fluffy, which is
what I am hoping for. Oh, it also seemed quite "slimy" on the outside.
Is this too much Pam, or should I cut back on the oil in the recipe?
Thanks!
--
Have a great day,
Alex (msg sent from GMail website)
[email protected]; http://www.facebook.com/mehgcap
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