titty_wizard@lemmy.world to Lemmy Shitpost@lemmy.world · 2 months agoChefimagemessage-square135linkfedilinkarrow-up11.06Karrow-down111
arrow-up11.05Karrow-down1imageCheftitty_wizard@lemmy.world to Lemmy Shitpost@lemmy.world · 2 months agomessage-square135linkfedilink
minus-squarenullspace@lemmy.worldlinkfedilinkarrow-up5·2 months agoI feel like this is the kind of opinion held by someone who has never worked with food professionally.
minus-squareKnock_Knock_Lemmy_In@lemmy.worldlinkfedilinkarrow-up2·2 months agoAs an amateur cook I can confirm this. The results of my baking experiments all fail disastrously. However I can experiment wildly with starter and main courses and almost always make something edible.
minus-squareOryxAndCake@slrpnk.netlinkfedilinkarrow-up1·2 months agoOnce you know your ingredients and how they work in recipes, you can start being creative.
minus-squareKnock_Knock_Lemmy_In@lemmy.worldlinkfedilinkarrow-up2·2 months agoThe problem is I don’t understand how ingredients work in baking. I understand flavours, but not textures.
I feel like this is the kind of opinion held by someone who has never worked with food professionally.
As an amateur cook I can confirm this. The results of my baking experiments all fail disastrously. However I can experiment wildly with starter and main courses and almost always make something edible.
Once you know your ingredients and how they work in recipes, you can start being creative.
The problem is I don’t understand how ingredients work in baking. I understand flavours, but not textures.