titty_wizard@lemmy.world to Lemmy Shitpost@lemmy.world · 2 days agoCheflemmy.worldimagemessage-square133fedilinkarrow-up11.05Karrow-down111
arrow-up11.04Karrow-down1imageCheflemmy.worldtitty_wizard@lemmy.world to Lemmy Shitpost@lemmy.world · 2 days agomessage-square133fedilink
minus-squarenullspace@lemmy.worldlinkfedilinkarrow-up5·2 days 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 days 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 days 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 days 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.