So a couple weeks ago Mr_Deb (see http://www.etiquettehell.com/smf/index.php?topic=97669.msg2445102#msg2445102
) decided to make Apple Muffins for his son. We have 3 apple trees. It's cheap :-).
I got home and he said, "Would you try one of those muffins? They're...strange." And they were. They hadn't risen - in fact, they looked like little cheesecakes with a depressed, solid goo center. Really tasty, though, just a strange texture. No harm, no foul, but I couldn't figure it out. He swore he used all the right ingredients, the baking powder was new, etc.
Today he decided to make zucchini muffins. I had pre-shredded our last zucchini and it was in the fridge. He measured it out - needed 2-1/4 cups - and said, "Oh, there's not quite 2 cups of zucchini. I'll just go with that." "No," I said, "It'll be too dry. Why don't you shred in an apple or something to make up the 2-1/4 cups?" So that's what he did.
Suddenly dawn broke over Marblehead.
"...when you made those apple muffins, did you use the recommended amount of apple?", I asked.
"No," he says, "I used twice as much so they'd be really apple-y."
I'm not sure how many times we need to discuss the fact that cooking can be an experiment, but baking must be an exact science. :-)