In an attempt to keep my husband occupied during these difficult times, I asked him to write a guest blog… enjoy!

“Moist”

It’s pretty much a universally hated word. It brings about a visceral reaction in most people that cannot be explained. Do you know what’s worst than the word? Actual moist baked goods…

Now, I’m not talking about ooey gooey chewy baked goods straight from the oven. No - I’m talking about baked goods that, after a day or two, develop this weird damp tacky feeling. Almost like it was undercooked.

This didn’t happen all the time to my wife’s baking but often enough that it made me curious since I don’t recall seeing this happen with other people’s baking. Since Hannah has been baking for other people with allergies, I didn’t want people to think something was weird after a day or two.

So I did what every nerd does; head over to YouTube and Google to figure this out.

Turns out it was as simple as just packaging the baked goods away without giving them adequate time to cool. The moisture (there’s that word again) ends up getting trapped and just makes everything tacky.

Solution? Take the items out of the oven and give them time to cool. I bought Hannah these foldable mesh screens for food to allow airflow but not let other stuff get in. Sometimes the cooling can take hours so just be patient… or your can just do what I do and shove them right into your mouth and not worry about this.

Pete is a guest writer and you can follow him on his instagram account: @runningofthenerd