Cooking & Baking
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(113,694 posts)The Magistrate
(95,261 posts)woodsprite
(11,936 posts)calimary
(81,554 posts)A good chocolate cake demands careful ingredient measurement.
haydukelives
(1,229 posts)LudwigPastorius
(9,206 posts)Check with God first if it's a cake for a gay wedding.
Rhiannon12866
(206,420 posts)I'm a cook, but not a baker... My Polish grandmother and my mother could bake very well, but nobody bothered to teach me.
fantase56
(444 posts)baking has formulas.....
AndyS
(14,559 posts)If you cook, follow your heart.
dchill
(38,578 posts)That's why my cooking is much better than my baking. I have screwed up box cakes.
unblock
(52,414 posts)Bottom one is proportion of everything else
intrepidity
(7,339 posts)Faux pas
(14,700 posts)That's why I don't bake, no matter how precise I was it never worked out.
Warpy
(111,404 posts)because I can't fucking find anything and probably coulldn't see to measure it if I could.
It's come out fine.
I haven't attempted any scratch cakes and I don't think I will.
Everything else has done OK.
hippywife
(22,767 posts)It just depends on what I'm making. After more than 50 years of both, I sometimes just measure ingredients in the palm of my hand by sight.
I always get a kick out of the people who insist you need to carefully weigh, not just measure, your ingredients, then at the same time express how they wish they could be like their grandmother who never measured anything.
central scrutinizer
(11,665 posts)Because our cookbooks give recipes by volumes (cups, teaspoons, etc,) and there is a lot of variation in dry ingredients. Some cookbooks try to standardize things by requiring ingredients like flour be sifted before measuring. So much easier to use a kitchen scale and a recipe that gives quantities by weight.