Champlin How do you know what that delicious looking muffin, cake, or cookie batter will taste like? Taste raw batter and you run the risk of getting salmonella poisoning from raw eggs. On top of that, tasting raw batter is not the same as tasting the cooked, final product. So what to do? Here’s a clever trick:
Make a tiny pancake!
Follow the instructions in your recipe. If you’re an adventurous cook like me and are not following a recipe, then this trick is especially useful to have up your sleeve.
More than likely, you will not know exactly what the recipe will taste like after heat has been applied. With this technique you can adjust any ingredients before you bake an entire batch.
Heat a small nonstick skillet over medium-low heat. Melt a small pat of butter in the pan and pour out any excess.
Spoon a small amount of batter into the pan, about an inch and a half in diameter. Fry until under side is golden brown. Flip pancake and repeat on other side.
Not only does this technique give you a chance to adjust the seasoning in your batter, but you also get a little snack!
This technique can be used for more than just batter! You can use this to taste test fillings and stuffings that must be cooked prior to eating.