DzyMsLizzy profile image 98

Can one of the professional cooks/foodies/recipe gurus on here explain something, please?

I am very curious as to how/why 'dump the liquid on top' recipes work. How do the ingredients "know" to mix or not mix and get sorted out in the oven? This is true of either main-dish baking-mix type "impossible pie" type recipes or desserts, such as the "chocolate cake on top; sauce on the bottom" bit of decadence.

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MickS profile image75

MickS says

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6 years ago