Cooking & Baking
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(113,293 posts)The Magistrate
(95,247 posts)woodsprite
(11,913 posts)calimary
(81,238 posts)A good chocolate cake demands careful ingredient measurement.
haydukelives
(1,229 posts)LudwigPastorius
(9,139 posts)Check with God first if it's a cake for a gay wedding.
Rhiannon12866
(205,320 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
(38,488 posts)That's why my cooking is much better than my baking. I have screwed up box cakes.
unblock
(52,209 posts)Bottom one is proportion of everything else
intrepidity
(7,294 posts)Faux pas
(14,672 posts)That's why I don't bake, no matter how precise I was it never worked out.
Warpy
(111,255 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
(11,648 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.