Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Which leads me to my next point…Slow Down

Entering a peaceful, clean kitchen in the morning helps me to take it slow.

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

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.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.