Nothing could be easier to make than croutons, right? They’re basically nothing more than toasted chunks of bread, right? All I have to do is follow the recipe, right? There is no way that even I could mess this up, right?
Night and day.
To the left, please observe my first attempt at making croutons. Both trays were prepared in precisely the same manner,went into the oven at the same time, and were removed at the same time.
So why is it that the batch on the right turned out fine and the batch on the left was burnt to a crisp? The best reason I can come up with is that the pizza pan is less conducive to properly baking croutons than the cookie sheet is, but that’s more of a guess than anything.
As always, The Incompetent Cook has no answers, only questions. But that’s a good thing, right?… right?
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Do Man! Yes, upon analysis of the evidence, I agree with the conclusion. I would also throw in a consideration of the temperature of the oven from front/back. I hope that one of them was tasty!!
R
Why must cooking be so hard? GAAAAAAHHH
The non-burnt ones turned out pretty good and, surprisingly enough, the burnt ones weren’t all that bad either. Score one for me! What should I try next in the world of salad-related food?