I enjoy cooking and can “saute the aromatics” like a pro. Well, probably not a pro, but I know how do to it and I never mess up garlic, onions, salt and pepper sauteed in olive oil, the base for the majority of my Greek-influenced cooking.
Baking, on the other hand, is the bane of my existence. They don’t have boxed cake mixes in Spain. It’s just as well, because I still fail to measure things correctly.
Once, baking some cookies, I discovered I was out of sugar. No problem, right? Happens to the best of us. So we borrowed from the neighbor. Then I realized I was also out of butter and eggs. Who starts a baking project without checking for sugar, butter and eggs? Me.
Another time, I was making crepes from a mix. I poured the entire contents of the bag into the mixing bowl and added the milk and oil before I realized I only needed one cup of the pancake mix.
Just today, making a cake from a mix, I added significantly more butter than required. We shall see how it turns out. I may or I may not serve it to my guests.
In my defense, it isn’t always my fault. After crying over a chocolate orange (mix) cake that fell in, I learned my over says it’s preheated about 20 minutes before it actually is.
Now we have an oven thermometer to fix that problem.