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.
I don't know what, 'dump the water on top' recipes are, but I'm guessing that all the ingredients go in and then the liquid; the whole lot is then put into a hot oven. It is probably agitation caused by heat that mixes up the concoction, also many things do find their on level in mixtures.
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