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Here's the thing about measuring and precision. Baking requires less of it than people make out, and stovetop cooking benefits more from it than people make out
by bigstrat2003 1y ago
Here's the thing about measuring and precision. Baking requires less of it than people make out, and stovetop cooking benefits more from it than people make out. So neither popular conception is really right. With baking, I can tell you that I estimate stuff all the time and my bakes turn out just fine. For example, I learned how to estimate shortening as a kid because cleaning that out of a measuring cup is a real pain. There are some very technical recipes where you have to meticulously follow the directions, but that isn't most baking one will encounter.
- grues-dinner 1y agoYeah, this saying always confused me too. I'm not a very good baker in that I need a recipe and can't just reel off the proportions for a crumble or whatever. But nothing about "normal" baking has ever really seemed especially sensitive. Whole milk/semi skimmed, medium eggs or large, DIYed self raising flour, brown sugar mixed with caster because there's no light muscovado, milk and a bit of extra butter instead of buttermilk. Cheaper chocolate with less cocoa and cut the sugar back a bit. Usually I bake with under half the sugar in the recipe anyway. Ovens vary wildly too. Mostly all turns out just fine.
- dylan604 1y ago> Ovens vary wildly too. I had an oven where the set temp did not match the heat of the oven. After several instances of things not coming out the way the were supposed to, I bought a thermometer to compare the two. I learned to set the cooking temp +25°. Yes, ovens vary wildly!