Here is the first five:
I am going to embark on an expedition of analyzing the good, the bad, the ugly (no such thing) and the beauty in baking and sharing every step of the way with you. Actually, I am hoping for more than that; I would like you to actively participate in the process. It is fun, educational, and most of all we can all enjoy and compare the end results.
One of the reason I like baking more than cooking is the discipline and knowledge one needs for success. In cooking, you can gather things into one dish and depending on your artistic abilities, create a great dish. In baking that would be a no-no. As a scientist you never take anything for granted. You always look on the how’s, why’s, and from what and where to…
1. Measuring/Units of Measurement
In baking, precision is of paramount importance; that is why I like to offer choices of measuring units in as many ways as possible in a recipe. Weighing everything is still the best and most accurate method; however, you do need a good scale for that, so we will check the scales on the market in upcoming posts. Tablespoons and “cups” measuring units have the potential to ruin your work and you will not even know why. Bakers need to be scientist in the kitchen, but please do not get alarmed; you do not need a science degree, only a basic knowledge that most of it you already have, just need to apply it in practice. In addition, a good recipe and someone to explain what matters and why would be helpful – information that you will find when visiting with us, or we are just an e-mail away.
I am not sure if you paid attention that bakers and pastry chefs in North America are more and more using the metric system in their recipes. Not because it is more accurate, but because it is easier to use. Liquids, like milk, cream, and even eggs, that weigh comparably to water, need to be measured as volumes for accuracy. However, fluids that are denser than water, such as oil, sugar syrup, or honey, are weighed. I had discussed measuring issues in a earlier post (dated: February 17, 2011 ) but it is so important that we will need to expand on it in a future posts, as well; preferably in the context of baking.
