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You should get into baking if you want to see where precision matters and how it can be expressed in cooking. Generally, things you cook on the stovetop don't
by mech1234 7y ago
You should get into baking if you want to see where precision matters and how it can be expressed in cooking.
Generally, things you cook on the stovetop don't need strict quantitative controls. Exercise your own judgement and experience- you can understand how the onion will taste based on how it looks. Mix it, heat it, season it, eat it.
- bradford 7y agoSo, my wife bakes a lot and I'm witness to the crazy precision that it involves. Perhaps that's what partially inspired my comment: I felt that the lack of verbosity in instruction was impacting my ability to get a recipe to taste the way I want it to. (It's the result that I'm pursuing, not necessarily the precision). Case in point: I love Malai Kofta when I get it from the restaurant. I have never been able to reproduce the taste at home, and I don't have the expertise/judgement to figure out why :|