In my last post I attributed my failed attempt at scaling a cupcake recipe to the improper measurement of the leavening agent. When I recounted the steps to the recipe in my head the other day, I realized that it wasn’t the leavening at all. I had left out a crucial ingredient…3 times! Water! I left out the water which aids in the formation of glutens, which form the structure of the cupcake and keep it from collapsing on itself.

So, what is the point I am trying to make? SLOW DOWN. The worst thing you can do is speed through the production of a product until you have it down cold. For more information on slowing down, check out In Praise of Slowness, by Carl Honore. The biggest time and money waster in the kitchen is having to remake something. It can also devastate a production streak by lowering your confidence.