Comment on The various stages of cooking experience

CapuccinoCoretto@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

• Allero@lemmy.today ⁨3⁩ ⁨weeks⁩ 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”.

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  • gaiussabinus@lemmy.world ⁨3⁩ ⁨weeks⁩ 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

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    • grrgyle@slrpnk.net ⁨3⁩ ⁨weeks⁩ 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.

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• lengau@midwest.social ⁨3⁩ ⁨weeks⁩ ago

  For baking just get a kitchen scale.

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  • CapuccinoCoretto@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    Oh I do. Baking is more like Chemistry than cooking. Somethings are just to important to leave to chance. Measure measure measure.

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• grrgyle@slrpnk.net ⁨3⁩ ⁨weeks⁩ ago

  Even baking. I follow the measurements until I just know how it’s supposed to look at the different stages of prep.

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• Onomatopoeia@lemmy.cafe ⁨3⁩ ⁨weeks⁩ ago

  Even cooking I’d disagree.

  I have 300+ recipes and many of them get a tweak every time I make them.

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• Korhaka@sopuli.xyz ⁨3⁩ ⁨weeks⁩ ago

  This is repeated so much. Nah I don’t measure for either and just go based on vibes.

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  • ApathyTree@lemmy.dbzer0.com ⁨3⁩ ⁨weeks⁩ 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.

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