I don’t remember the first thing I tried to bake. I do, however, remember trying to bake one thing ten times over.
It was two years ago around Christmas and I had decided, having just unwrapped a silicone cupcake tray and an OTG, that I should bake gingerbread cupcakes.
“Make the healthy version,” said my husband who tries very hard, and sometimes does succeed, in eating “healthy”. “Use recipes that call for whole wheat flour and oil instead of butter and less sugar and fruit substitutes…”
And so I set out to conquer gingerbread bakes, but every batch I baked failed miserably.
The first one was baked to the specifications dictated by my “healthy” husband – who, I realised, hasn’t read a single cake recipe in his life! I used whole wheat flour, which in Indian translates to the atta with which we make rotis. But it came out really dense and smelled funny.
The second time around, I gave in and use butter instead of olive oil, but no such luck. It was still dense and tasted strange.
So I decided, you know what? Let’s just use that damn all purpose flour these recipes keep harping on about – Indian translation being bleached and super refined Maida. The batch I made actually looked like it was supposed to! The cupcakes rose like in the photos, were light and fluffy, and would have looked good in the window of any patisserie or just my Instagram feed, same thing. But when I bit into them I found that the taste had gotten worse! Like ground ginger had made love to a bathroom disinfectant and this was their warm and funky offspring.
It took me a few more attempts and a visit from my friend Sue to finally realise that A) When it comes to baking, a good recipe is sacred. Follow it blindly like you would The Lord. Or James Blunt on Twitter (better sense of humour). B) The baking soda I had purchased from a reputed baking institute in Bangalore – you know who you are and you ain’t getting my business for that advanced bread baking class!! – was industrial strength. It now sits below my kitchen sink and is excellent at unclogging pipes. C) ‘Cups’ aren’t the teacups in which you drink caffeinated drinks and tea- and tablespoons aren’t the cutlery with which you scoop up daal-chawal when you don’t want to get your hands dirty. That bit was embarrassing to learn…
I gave up baking for a while after that. Maybe it wasn’t my ‘thing’. It required focus, discipline and commitment. Basically, I really didn’t think I wanted to put in all that effort and follow a recipe to the tee.
But of late, things have been changing for this lazy chef… er, sorry, Slow Cook. I’ve been baking more often and with more success. I guess it started when I deliciously messed up those French Breakfast Muffins. And things only got better from there!
I baked and I baked and I baked some more. I kept a low profile. I didn’t document them with photos from a 100 different angles, nor did I post a peep about them on social media. And you know what? It’s just been so much better than likes and hearts because something can look good in pictures, sure. But you know you’re on the right track when real-live people try it and love it so much that they can’t stop eating it.
I guess what I’m saying is… I’m back! And so is my mojo. Expect more Slow Cook and random food posts from now on. No no. I’m not going to do recipes — unless they’re originals. I will simply focus on doing what I really love doing — telling stories through the food I cook and eat.