More cooking.

[memnus]

I'm still learning the relative strengths and powers of various ingredients. This time, it's peppermint extract. I'm making brownies, and decided to swap out vanilla extract for pepperming extract, not realizing how much more potent it is. As a result, the brownie pre-cooked stuff (is it considered dough? batter?) tasted to me like Andes mints, although Robin says the mint is way more overpowering than that.

We'll see how they actually turn out.

click

Comments

[thumbie.livejournal.com]

Yea, mint seems to sort of take over whatever it's in. Mint liqueur too; if I'm making some yummy milk/chocolate liqueur/Bailey's little treat, one drop is like boom ok now it tastes like toothpaste, nevermind that.