Never understood this. I dick around while baking all the time. I pretty much never follow the recipe, and just throw whatever in in whatever amount I feel like. Sometimes things get weird, but usually it turns out alright with just a bit of extra flour or water to get the consistency right.
Cooking on the other hand… As far as I can tell, meat goes from raw to tough as nails in about 3 seconds.
I totally agree. Both of them have places where you can art (make stuff up) and both have places where you have to science (follow an established plan). My perspective is that whatever you practice more gets easier/intuitive. Most people cook more than they bake, so don’t realize that they climbed over that need for a recipe while cooking before they knew it. If they made bread every night for a couple of months, they would start improvising on that too.
Yes! I am also a competent baker but a … less great cook. I am not super fond of either one, but at least baking means you’re going to be eating sugar the whole time.
You can always focus more on fat for a more meal-adjacent baked good. I took my cinnamon roll recipe and turned it into a dill bread cheesy roll with sour cream filling, and it worked great! Terrible for you, but delicious.
Never understood this. I dick around while baking all the time. I pretty much never follow the recipe, and just throw whatever in in whatever amount I feel like. Sometimes things get weird, but usually it turns out alright with just a bit of extra flour or water to get the consistency right.
Cooking on the other hand… As far as I can tell, meat goes from raw to tough as nails in about 3 seconds.
I totally agree. Both of them have places where you can art (make stuff up) and both have places where you have to science (follow an established plan). My perspective is that whatever you practice more gets easier/intuitive. Most people cook more than they bake, so don’t realize that they climbed over that need for a recipe while cooking before they knew it. If they made bread every night for a couple of months, they would start improvising on that too.
Yes! I am also a competent baker but a … less great cook. I am not super fond of either one, but at least baking means you’re going to be eating sugar the whole time.
You can always focus more on fat for a more meal-adjacent baked good. I took my cinnamon roll recipe and turned it into a dill bread cheesy roll with sour cream filling, and it worked great! Terrible for you, but delicious.