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Article: Brownie separation a problem? Build in gluten.(TASTE)
- Article from:
- Star Tribune (Minneapolis, MN)
- Article date:
- May 12, 1996
- Author:
CopyrightCOPYRIGHT 1996 Star Tribune Co. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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A letter from a reader raised a question that's long been in the back of my mind:
What gives the tops of brownies that brittle, shiny crust? And what makes that crust sometimes lift up, so it shatters when cut?
That has been happening to my favorite brownies regularly lately, but I've never gone past the "Hmmmm . . . " stage before I turn to the happier matter of eating them. The letter forced me to confront the problem.
As my father used to say, "Between us, Albert Einstein and I know just about everything. This is one of the things he knows."
And this, friends, is one of the things Lydia Botham knows.
Botham is director ...