Cook’s Country test cook Cristin Walsh watches as associate editor Christie Morrison checks the consistency of a sample of chocolate cake cooked in a coffee mug in the microwave. Believe it or not, the method works: we’re just testing to see how the recipe’s results differ based on the microwave in which it was cooked. That way, we can better understand the range of our readers’ home appliances, and better understanding means a better mug cake. Look for the final version in an upcoming issue of Cook’s Country magazine.
On The Same Wavelength?
Everyone's appliances are different. Will that simple truth affect our kitchen experiments?