For baking just get a kitchen scale.
Comment on The various stages of cooking experience
CapuccinoCoretto@lemmy.world 2 months ago
Cooking yes. Baking, no.
lengau@midwest.social 2 months ago
CapuccinoCoretto@lemmy.world 2 months ago
Oh I do. Baking is more like Chemistry than cooking. Somethings are just to important to leave to chance. Measure measure measure.
grrgyle@slrpnk.net 2 months ago
Even baking. I follow the measurements until I just know how it’s supposed to look at the different stages of prep.
Onomatopoeia@lemmy.cafe 2 months ago
Even cooking I’d disagree.
I have 300+ recipes and many of them get a tweak every time I make them.
Korhaka@sopuli.xyz 2 months ago
This is repeated so much. Nah I don’t measure for either and just go based on vibes.
ApathyTree@lemmy.dbzer0.com 2 months ago
I vibe as well, the one exception being making bread in the bread machine, and thats mostly because its old and sucks and if I don’t use very specific weight-based measurements it fails and falls. Still edible but disappointing. I genuinely do not have the capacity to make bread any other way, I’ll forget about it or wait too long or whatever else, 1000% guaranteed, but I am in the market for a newer machine, maybe better features, maybe a cooking coil that doesn’t turn every loaf into a thick-crumb dark brown, even on light crust setting loaf.
Allero@lemmy.today 2 months ago
Could be my professional deformation as a food technologist, but for some things, most notably baking, I absolutely demand proper measurement.
With enough things considered (for baking: weight of the ingredients, gluten strength and moisture content of flour, yolk to white ratio in eggs, fat content in milk, humidity, leavening/baking temperatures, steaming/not steaming, moisture of additional components, order of assembly - measure as much as you can) you’ll always have a perfect bake instead of “oh, ended up not quite as I wanted, but okay”.
gaiussabinus@lemmy.world 2 months ago
This is all the reasons I don’t measure. I bake by feel. Protein content in the flour and to many other variables, I just adjust stuff till it feels right and proof
grrgyle@slrpnk.net 2 months ago
Yeah when I’ve truly messed up baking it’s usually because I ignored my guts and just followed the recipe.
A recipe is a great guide, but unless you’re using the exact exact same ingredients in the exact exact same conditions, then you’re going to want to improvise.