view the rest of the comments
Ask Lemmy
A Fediverse community for open-ended, thought provoking questions
Please don't post about US Politics. If you need to do this, try !politicaldiscussion@lemmy.world
Rules: (interactive)
1) Be nice and; have fun
Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them
2) All posts must end with a '?'
This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?
3) No spam
Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.
4) NSFW is okay, within reason
Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either !asklemmyafterdark@lemmy.world or !asklemmynsfw@lemmynsfw.com.
NSFW comments should be restricted to posts tagged [NSFW].
5) This is not a support community.
It is not a place for 'how do I?', type questions.
If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email info@lemmy.world. For other questions check our partnered communities list, or use the search function.
Reminder: The terms of service apply here too.
Partnered Communities:
Logo design credit goes to: tubbadu
I'm a former chef, so I call cooking an art, and baking a science. The recipes need a lot more data in baking, so that everyone can follow the recipe and get consistent results. I can eyeball my shit everywhere else and get great results. I still use measuring spoons and cups for some recipes, but most of the time I'm just playing with ingredients, and adding by smell/taste.
Lots of chefs think that way. I did, too, until I dropped the recipes and started experimenting on my own. Getting a feel for bread dough, knowing what various ingredients will do. Feeling out viscosity of batter. It's just as much an art as cooking, if you know what you're doing. And cooking has just as much science, what with acid, maillard reactions, etc.
I mean... it's not like average people can get consistent results with chef recipes, either, without measuring certain ingredients precisely.
Yeah, the way I see it is both are about balancing a bunch of things, but baking has a) more things to balance and b) fewer chances to detect and correct imbalances.