11–20 of 71 posts
Do you ever just… turn off your adblocker, for a moment, to appreciate how genuinely bad some sites are? https://ibb.co/HThtg3g
Earlier quoted context omitted.
As opposed to cooks, who love measurements like - a carrot - four cloves of garlic - an onion - yolk of one medium egg - salt to taste because cooking isn't a science and precise measurements are generally worse than useless. If you spend more of your time trying to perfect the measurement instead of paying attention to the texture and flavor then you are cooking very well. People insist baking is different, but it r…
It absolutely is different. It may not seem so to a non baker, but regular cooking has a lot more leeway. Baking consistently requires a much finer degree of control over the variables. The difference between "a pinch of baking powder" vs "5 grams of baking powder" is entirely different. In the first case, you're left wondering why pancakes came out good last time and why are they inedible this time. I'm no great coo…
Of course using a scale is a good way to keep the ratios from getting too out of wack, and I usually do it too when baking and almost never when cooking.
Earlier quoted context omitted.
Absolutely cringe worthy. The painful thing is it’s just a simple conversation factor but I couldn’t take the article seriously after that. Speaking of reinventing, the article rediscovered the concept of bakers percentage, which is how bakers always describe recipes! Except baker’s percentage is unit agnostic and not susceptible to variations in volumetric measurement, ingredient density, and non-universal cup sizes…
But it isn't just a conversion factor exactly for the reasons you state: a cup of flour will be different weight based on brand, how much it settled in the bag etc. Always have to deal with weights.
"for engineers", proceeds to measure baking ingredients by volume...
As opposed to cooks, who love measurements like - a carrot - four cloves of garlic - an onion - yolk of one medium egg - salt to taste because cooking isn't a science and precise measurements are generally worse than useless. If you spend more of your time trying to perfect the measurement instead of paying attention to the texture and flavor then you are cooking very well. People insist baking is different, but it r…
The example you gave isn't related to patisserie.
My best crêpe recipe I have gives eggs in grams - not in numbers of whole eggs. The remainder turns into a small portion of scrambled eggs or omelette.
https://www.lemonde.fr/les-recettes-du-monde/article/2018/07...
See also the "Bayesian cookies": https://static.googleusercontent.com/media/research.google.c...
When engineering is applied to cooking, it usually looks a lot more like Kenji Alt-Lopez and his peers when they refactor a recipe to produce a classic dish without any superstitious steps.
Do you ever just… turn off your adblocker, for a moment, to appreciate how genuinely bad some sites are? https://ibb.co/HThtg3g
Earlier quoted context omitted.
As opposed to cooks, who love measurements like - a carrot - four cloves of garlic - an onion - yolk of one medium egg - salt to taste because cooking isn't a science and precise measurements are generally worse than useless. If you spend more of your time trying to perfect the measurement instead of paying attention to the texture and flavor then you are cooking very well. People insist baking is different, but it r…
It absolutely is different. It may not seem so to a non baker, but regular cooking has a lot more leeway. Baking consistently requires a much finer degree of control over the variables. The difference between "a pinch of baking powder" vs "5 grams of baking powder" is entirely different. In the first case, you're left wondering why pancakes came out good last time and why are they inedible this time. I'm no great coo…
Earlier quoted context omitted.
As opposed to cooks, who love measurements like - a carrot - four cloves of garlic - an onion - yolk of one medium egg - salt to taste because cooking isn't a science and precise measurements are generally worse than useless. If you spend more of your time trying to perfect the measurement instead of paying attention to the texture and flavor then you are cooking very well. People insist baking is different, but it r…
It absolutely is different. It may not seem so to a non baker, but regular cooking has a lot more leeway. Baking consistently requires a much finer degree of control over the variables. The difference between "a pinch of baking powder" vs "5 grams of baking powder" is entirely different. In the first case, you're left wondering why pancakes came out good last time and why are they inedible this time. I'm no great coo…
Earlier quoted context omitted.
But it isn't just a conversion factor exactly for the reasons you state: a cup of flour will be different weight based on brand, how much it settled in the bag etc. Always have to deal with weights.
Do those factors also affect how much volume you need?
"for engineers", proceeds to measure baking ingredients by volume...
As opposed to cooks, who love measurements like - a carrot - four cloves of garlic - an onion - yolk of one medium egg - salt to taste because cooking isn't a science and precise measurements are generally worse than useless. If you spend more of your time trying to perfect the measurement instead of paying attention to the texture and flavor then you are cooking very well. People insist baking is different, but it r…
> - a carrot - four cloves of garlic - an onion - yolk of one medium egg - salt to taste
Cooking is very much more forgiving than baking.