Uhmm... yeah, sorry baby but I have to tell you about how you are wrong. Wrrrrrrroooooooooooong. It sounds like you probably have good baking instincts and have therefore had no disasters, but baking is a precise undertaking. I'll admit it's fairly easy to whip up a batch of brownies or a basic pie crust, but once you get into cakes, souffles, breads and all things yeast, it becomes really important to know how your ingredients are working together. Knowing that fats and oils need to be near room temperature to properly emulsify, knowing the ratio of proteins to starches for a properly structured dish that doesn't cave in on itself - these things are totally scientific!Originally Posted by Shorty
This man is a liar. I improvise all the time and go off recipe amounts that I remember in my head and if I don't, I determine what the appropriate amount of an ingredient is to use.
Baking is the one thing you don't have to be super precise about.Cooking is something else entirely, though. Beating eggs for a certain amount of time, whipping cream for a certain amount of time and to stop before it's over-whipped, boiling for a certain amount of time, not letting something rise above x temperature for x amount of minutes.
I don't have anything else to contribute about disasters, I just wanted to school Chris.
tl;dr gurl you need some Alton Brown in your life. :<3:
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