Tuesday, December 20, 2005

Refrigerator Science

This week in the kitchen/laboratory, I learned that the shelf life of brioche batter/dough is approximately 2 days. On the first day, my brioche cooked up flaky and buttery with a lovely eggwash sheen, in the perfect double lump shape. The second day, there was just a slightly yeastier flavor, but overall still the flaky wonders, only I forgot to add the eggwash to make it glisten. My bad. By the third day however, it had a skunked beer odor with a funky spongecake texture. Not so yummy, I gotta say. And not too sheeny either. And that's our lesson from this week's "Refrigerator Experiments that Gross Your Husband Out."


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