Are food bloggers big fat fibbers? Hell, while we on the subject, why stick to food bloggers...are cookery book writers, photographers and stylists liars?
Ever had the experience of finding a great recipe in a book, in a magazine or on a blog, going out, buying all the ingredients then gearing yourself up to make it? And... it doesn't work out. That gorgeous cake turns out to be a messy half risen blob.
When I was writing my cookbook, I was chatting to some professional restaurant chefs about it, who rather shocked me when they said "Oh it doesn't matter if the recipe doesn't work, the home cook will blame themselves". And we do.
You never know do you? Is it your crappy skills in the kitchen? Was when you replaced their gourmet ingredient with something maybe a little more available (ie at Tesco metro on the way home from work) and a little less expensive? Or....did the recipe never really work except in the author's head and in the photographer's software?
Yesterday I'd prepared for my readers a Valentine's post, pretty and topical, about white chocolate covered raspberry ganache flavoured lollies. Mmm, sounds good huh?
I amassed the ingredients, even the specialist chocolate transfer sheet, and got to work. Result: an icky unworkable mess. However, with skillful photography, nice lighting and a little fudging, I could have presented you with ta da! ...this:
Valrhona cookbook. My chocolate transfer technique could use a little work but hey not too far off.
But the reality was more like this:
While the above elegant valentines pictures...actually turned out to be...
...more like this: impossible to turn out of their moulds, melting within minutes, and ending up coagulating into the coating chocolate. The freestyle chocolate truffle balls as suggested by the book didn't work either. The ganache simply unfroze too quickly.
I dunno. Was it me?