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Old 05-09-2011, 02:04 PM   #21
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I can do both, but do not like baking, rather have no patients for it. And also decorating cakes is definetely not my cup of tea. Cooking on the other hand I really love.
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Old 05-09-2011, 06:20 PM   #22
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I agree with those who say that baking is more science/math, cooking more art. You can get very artistic with baking, but only after you have the science/math part down. Most cooking is very much more forgiving. Your spaghetti sauce really doesn't care if you make it in a rather frigid kitchen, your bread will. If you run out of an ingredient for your casserole, or a seasoning for your meat, you can usually find a sub in the pantry. You can't say, oh, gee, I don't guess I really need the yeast.
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Old 05-09-2011, 06:43 PM   #23
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Quote:
Originally Posted by Claire View Post
I agree with those who say that baking is more science/math, cooking more art. You can get very artistic with baking, but only after you have the science/math part down. Most cooking is very much more forgiving. Your spaghetti sauce really doesn't care if you make it in a rather frigid kitchen, your bread will. If you run out of an ingredient for your casserole, or a seasoning for your meat, you can usually find a sub in the pantry. You can't say, oh, gee, I don't guess I really need the yeast.
But, yeast recipes, while still picky, are a lot more forgiving than recipes that rely on baking powder, baking soda, hartshorn, etc., or eggs for rising.
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Old 05-09-2011, 06:47 PM   #24
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Baking: chemistry-in-action
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