Duke said:Streetwiseguy said:There is a significant difference in measurement when talking about cooking vs baking. Cooking, throw stuff in a pan and see what happens. Baking is much more precise, more chemistry and science.
That is the conventional wisdom, indeed.
But if that is strictly the case, how can there be so many different and varying bread recipes?
If baking is that precise, then most of them wouldn't work.
But baking is that precise.
In reply to RealMiniNoMore (Forum Supporter) :
The correct method is to chill the cookie dough in the fridge overnight, but this tends to lead to shrinkage in my household. In extreme cases, a double batch of cookie dough will only yield one batch of cookies - or less!
I do love cold raw cookie dough.
P3PPY said:RealMiniNoMore (Forum Supporter) said:Toyman! said:I'm fairly comfortable in either but I use cups and their assorted divisions in the kitchen because that's how 99% of the best recipes are written.
Unless my mother writes them, and then it's vague measurements like - enough. I'm pretty sure she wrote them so she wouldn't forget the ingredients, not because she needed to know how much to add.
In the 70s, Pop worked with a Swedish immigrant. Mom was in the hospital, for a week, so the Swede invited Pop over for dinner one night. Yeah, Swedish meatballs. He asked for the recipe, so Gunnar wrote it down on a note card.
Pop looked at it and asked, where the hell am I going to get Ox meat, and how much is "two hands"?
Ula, Gunnar's wife, who was more Americanized, chuckled. "One pound of hamburger. His English not so guut."
And do you have a copy of said authentic Swedish meatballs recipe??
I have egg on my face. The actual handwritten recipe says "1 lb ground beef". When Pop would tell the story, Gunnar told him the recipe verbally.* That's the way I've only ever heard it.
(*) Talked to Mom about it, this was in 1965.
BTW, these are way better than the joke they try to pass off at IKEA.
RealMiniNoMore (Forum Supporter) said:Duke said:Streetwiseguy said:There is a significant difference in measurement when talking about cooking vs baking. Cooking, throw stuff in a pan and see what happens. Baking is much more precise, more chemistry and science.
That is the conventional wisdom, indeed.
But if that is strictly the case, how can there be so many different and varying bread recipes?
If baking is that precise, then most of them wouldn't work.
But baking is that precise.
Umm, all of those are cookies and therefore successful. Fail not found.
Appleseed said:
I like that 0°f is "a bit cold" and 0°c is "really cold." Fahrenheit users must just be tougher.
In reply to ProDarwin :
I should've cropped the "Cookie fails" off, and added, "Task failed successfully"
johndej said:
The whole story of "Hitler failed art school" is apocryphal. He was actually a good artist but the art school felt he was better suited as an architect and that his talents would be wasted as an artist.
I had one of these near me in a straight clean stretch of highway with no exits. At the time I owned an Mercedes AMG CLS63 with over 500hp. I found that if you crept up on 100 that it would flip over and give you the two digit number over 100. If you entered the detection zone over 100 then you got an error code.
johndej said:
STM317 said:johndej said:
berkeleyin truth right there
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