Some writers of baking cookbooks and recipes want to give ingredients by weight for better precision, but complain that publishers force them to use measures.
Precision in baking.
Some writers of baking cookbooks and recipes want to give ingredients by weight for better precision, but complain that publishers force them to use measures. |
Mulligatawny Soup
- (Andrew Grygus)
- (11)
- Feb. 22, 2015, 01:38:02 PM EST
3/4 inch Ginger root?
- (a6l6e6x)
- (10)
- Feb. 22, 2015, 03:12:37 PM EST
Baking is an exact science, cooking is art
- (hnick)
- (5)
- Feb. 22, 2015, 04:56:17 PM EST
Wakarimashita!
- (a6l6e6x)
- Feb. 22, 2015, 06:39:11 PM EST
Totally with you on the chili
- (drook)
- Feb. 22, 2015, 08:33:28 PM EST
Precision in baking.
- (Andrew Grygus)
- Feb. 23, 2015, 11:23:22 AM EST
I think baking _can_ be an exact science.
- (static)
- (1)
- Feb. 24, 2015, 04:27:46 AM EST
Baking is an adventure.
- (Another Scott)
- Feb. 24, 2015, 08:25:01 AM EST
Re: 3/4 inch Ginger root?
- (Andrew Grygus)
- (3)
- Feb. 22, 2015, 06:50:25 PM EST
And that is Hugh's point as well.
-NT
- (a6l6e6x)
- Feb. 22, 2015, 06:42:12 PM EST
So it depends how big the root in your hand is?
-NT
- (drook)
- (1)
- Feb. 22, 2015, 08:31:29 PM EST
its not the size, its what you do with it, Andrew explained that
-NT
- (boxley)
- Feb. 22, 2015, 09:23:52 PM EST