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On 10/11/10, Jude DaShiell <[email protected]> wrote:
> 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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-- 
Have a great day,
Alex (msg sent from GMail website)
[email protected]; http://www.facebook.com/mehgcap
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