Things I have learned today

[desperance]

When in doubt, you should totally do everything in the kitchen wrong-handedly and backwards. This will lead to a wonderful sensation of burning yourself, without any of that disappointment after where you find that you haven't really.

Also, the filling of bundt pans, when pouring a stiff batter from a large bowl: the trick would be to think before starting about how neat it would be if there were some kind of cap - an egg-cup, a shot-glass, anything - over the tube in the middle, to stop that damn batter from dribbling down through the hole and thus onto (as it happens) the burner of the stove.

We call this living and learning, I suspect. I await my next lesson with all the eagerness of a cat on a hot afternoon. That cat over there, f'rexample. Wave to the nice people, Barry... [You are please to imagine Barry waving enthusiastically, and not at all puddling on the duvet with his nose in his tail and his back to the internet entirely, no, not at all...]

Comments

[movingfinger]

Oh, what a good idea putting something over that hole is!! Applicable also to angel food cake.

I tend to spoon in big gloppy spatulas-full of stiff batter, rather than pouring it, but the center column and hole arrangement is always a problem.

[desperance]

I'd not encountered it before, on account of this is the first bundt pan I've ever owned (not so much a British thing), but it took me about five seconds of fillage-cum-spillage before I was thinking, "I bet experienced bundters have some kind of a cap for that..."