Secundinius
Assistant Cook
So, the real question is: Cooking or baking and why?
For me, baking is too precise, too formulated, and leaves minimal, if any, room to experiment.
I get enough of this 'everything must come out perfect the same way, every time' with school and my future career. With baking, it seems, you must take the same ingredients, in the same measurements, every time to come up with an exact copy of a recipe. I couldn't ever imagine doing this with my chicken or pork tenderloin dishes.
Even when I make the same dish several times, it never has the same flavor. I use more of one thing or less of another, compared to the last time, either intentionally to try it another way or unintentionally because I don't pay attention to how much I use.
Anyone else feel the same or enjoy the simplicity of having everything laid out before you to put together?
For me, baking is too precise, too formulated, and leaves minimal, if any, room to experiment.
I get enough of this 'everything must come out perfect the same way, every time' with school and my future career. With baking, it seems, you must take the same ingredients, in the same measurements, every time to come up with an exact copy of a recipe. I couldn't ever imagine doing this with my chicken or pork tenderloin dishes.
Even when I make the same dish several times, it never has the same flavor. I use more of one thing or less of another, compared to the last time, either intentionally to try it another way or unintentionally because I don't pay attention to how much I use.
Anyone else feel the same or enjoy the simplicity of having everything laid out before you to put together?