Chief Longwind Of The North
Certified/Certifiable
Guess I've been enough of a pest today, so I'll contribute something worthwhile.
Someone once said that if cooking is like a grand intuitive process, then baking is like a chemical recipe, to be followed by the letter.
This is somewhat true. But just as we've seen from mine and Audeo's experience with shortbread, this is not always the case. It is true that to duplicate something time and time again, a recipe must be followed.
I made a cheesecake for New year's Eve. But I couldn't find my cheesecake cookbook. I worked from memory as best I could. I used the right amount of cream cheese, sour cream, cornstarch, vanilla, and sugar. However, I messed up on the number of eggs. I always make the recipe 1/2 size larger than that in the book, so as to fill the 10" round springform pan to an acceptable level. Teh modified recipe calls for three eggs. I added six. The taste was very close to the original, but the texure was more custard-like, and lighter. My daughter discribed it as not as rich and actually enjoyed it better than the original. My wife and I like the original better.
What comes out of this is that there is no recipe set in stone. All can be changed. And for some, the change is preferable. For others, the familiar or standard is desired above all else.
I have found my cheesecake cookbook again and will return to the original recipe. I like it better. However, if I'm making it for my youngest daughter, I will add the extra egg.
Both are perfectly acceptable recipes. It just depends on who's eating them.
Seeeeeya; Goodweed of the North
Someone once said that if cooking is like a grand intuitive process, then baking is like a chemical recipe, to be followed by the letter.
This is somewhat true. But just as we've seen from mine and Audeo's experience with shortbread, this is not always the case. It is true that to duplicate something time and time again, a recipe must be followed.
I made a cheesecake for New year's Eve. But I couldn't find my cheesecake cookbook. I worked from memory as best I could. I used the right amount of cream cheese, sour cream, cornstarch, vanilla, and sugar. However, I messed up on the number of eggs. I always make the recipe 1/2 size larger than that in the book, so as to fill the 10" round springform pan to an acceptable level. Teh modified recipe calls for three eggs. I added six. The taste was very close to the original, but the texure was more custard-like, and lighter. My daughter discribed it as not as rich and actually enjoyed it better than the original. My wife and I like the original better.
What comes out of this is that there is no recipe set in stone. All can be changed. And for some, the change is preferable. For others, the familiar or standard is desired above all else.
I have found my cheesecake cookbook again and will return to the original recipe. I like it better. However, if I'm making it for my youngest daughter, I will add the extra egg.
Both are perfectly acceptable recipes. It just depends on who's eating them.
Seeeeeya; Goodweed of the North