So, maybe this cooking thing will be a bigger part of my life these days. As such, I've made a new icon. :) I figure I'll inaugurate it with a question posed to you more cookifying types than I. I have a feeling this is going to be an ongoing education for me. I know many of you are quite advanced; bear with me as I try to learn some basics.
So. I snagged a cornbread recipe from somewhere, and I made it, and it's tasty, but it's too sweet for me. So obviously I want to reduce the amount of sugar. In doing so, am I altering something fundamental? Do I need to compensate for the reduced sugar by adding something else? Or reducing something else? This mother's pretty basic: butter, sugar, eggs, flour, cornmeal. I mean, there's other stuff, but that stuff forms the base. But let's say it calls for a cup of sugar. If I want to try, say, a half-cup, that feels like a lot of mass I'm taking away. Does something else have to change?
Also, I'm considering cutting the whole thing in half, just because it's way more food than is necessary for just me. Also, I have a small baking pan. :P So let's say I halve all the ingredients. Do I halve cooking time? I know I don't halve the temperature. :) But I get screwed up with how this "heat" thing works. It makes sense to me from...I dunno...a raw physics perspective?...that half the mass should mean some kind of decrease in energy. But, like, it takes me the same amount of time to bake like four potatoes as just one, so...I dunno. Cooking math is hard.
Any help appreciated. Thanks, kids. :)
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