Why is baking so unforgiving compared to every other discipline of cooking?
I never feel like I wasted ingredients in normal cooking and you can always improvise if shit goes wrong, not so with baking, there's no room for creativity either.
I swear even the recipes online are all wrong, i follow them to the T to make a from scratch cake and the cake falls apart coming out of the pan, it's pretty moist though.
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baking is more reliant on chemical reactions that require precise measurements and temps whereas cooking a stew is just throwing stuff in a pot with water and heating it up
this
baking is a science, cooking is an art
Frick off moron.
>baking is more reliant on chemical reactions that require precise measurements and temps
your grandmother learned to bake by sight and by feel. precise measurements are a spook.
>your grandmother learned to bake by sight and by feel. precise measurements are a spook.
no she literally used an old style scales to measure
Do you use recipes that go by weight only? Do you have a secondary thermometer in your oven?
>and the cake falls apart coming out of the pan
Are you letting it cool? They fall apart easily when still hot.
I let it cool, it fell apart into several pieces when I tried to remove it from the pan, which sucks because I wanted a layer cake, it falls apart even if I cut a slice.
There is always an "mere edible" stage of cooking, don't give up yet. Tune your senses and create models to know what had happened and predict what would happen.
Did you cut some baking sheet or use some oil on the pan? Does the pan have enough draft? Does it taste raw?
post recipe
3 cups all purpose flour
2 cups sugar
3 eggs
1 1/2 cups margarine
1 tbsp baking powder
1 tbsp vanilla
1/4 tbsp salt
1 or 1 1/2 cups water I'm not sure, I eyeballed it should I have used whole milk?
The batter was pretty thick after beating for 3 minutes but still spreadable, and I did butter the pans.
I'm convinced I didn't use enough liquid somehow, or maybe I should use real butter.
>draft
I'm not sure what that is, and no it's not raw, but the flavor in the cake is not even or sickly sweet throughout like I'm used to.
see
Draft is the kind of slope broaden towards the opening so that solid chunk can fall off with minimal sidewall friction without wall narrowing down. A pie tray have a huge draft.
I think you should use baking sheets to prevent stickiness as butter fails, and a handle to pull out the cake.
That seems to be about the right ratio of ingredients but I can't be positive as I don't use margarine. I'd recommend real butter since it would probably just taste better and milk should give a better texture too.
How long did you bake it and at what temp? It looks pretty brown so it might've been overcooked.
>1 or 1 1/2 cups water
This seems very out of place to me. Basic sponge mix is equal parts flour, sugar, eggs, and fat. Your recipe seems to have split the fat into half margarine and half water.
The temp you do the prep work at matters. Also weigh everything. Also water hardness matters.
Shut up b***h
I know what you mean OP. Like cooking though you can definitely choose recipes that are more forgiving and able to be adjusted. I’ve been making a lot of clafoutis lately (fruit with battered poured over it, then baked, comes out somewhere between custard and pudding) and it’s almost impossible to frick up and you can use any fruit you like or have on hand. Example: slice up some apples, stew 15 min with butter sugar and liquor. Make batter: whisk 2 eggs with 50g sugar, and 200mL milk or cream or yoghurt (varying proportions to your liking), add some vanilla and a few tablespoons of flour. Whisk then put fruit in cake tin, pour over the batter, and bake at 180c for 30-40 min. If you’re going to be cooking in the oven anyway it doesn’t take too much time and power. Sub apples for literally anything, still haven’t found a fruit that doesn’t work (although frozen berries etc will make it soggy unless you thaw them first).
Basically baking doesn’t have to niggly just choose traditional simple dishes as a starting point for whatever you have on hand
Also add some melted butter to the butter 1tbsp. Don’t worry too much about precise measurements anyway because it’s really forgiving
Are you using imperial measurements? I have found that the recipes with imperial measurements tend to rely much more on volumetric measurements, while a lot of metric recipes rely on mass, at least for solid ingredients. Since baking is a lot more about exact measurements I find metric recipes to turn out better more consistently, since mass measurements are always more accurate. Just use a digital scale and follow the recipe.
For other types of baking you eventually aquire intuition, like if you makes dough you will feel like it is too dry/wat depending on the hydration you are going for.
My experience has been add at least one more egg to every recipe you see on the Internet.
>there's no room for creativity either
With enough experience you'll get to a point where you'll be able to improvise and end up with something decent, you just need to know more or less what textures and consistencies different batters and garnishes have to be and how different ingredients react together
Threadly reminder
Lol you suck
I have been wanting to get into baking for a long time but I am fat already, without ingesting food that consist of nothing but eggs, sugar, fat in all forms and sizes and carbs.
Anime website.
Lurk moar, newbie.
>calling others newbies when you take what Hiromoot says seriously
Kek. Read up on why Culinaly was founded in the first place you tourist.
>you tourist
I can smell the newhomosexualry on this post. Tell us, what's the caliber of your dilator?
For someone who hates trannies you sure seem to know a lot about dilators. Culinaly has been and always will be an anime website no matter how hard you seethe about it.
nice alternative reality gay
That's an edited post from Hiro talking about the Culinaly vtuber project on /qa/. You can even see where one of you buttblasted trannies erased a digit from the post number when people kept deboonking you and linking to the original post.
>implying Hiro has ever capitalized or used proper punctuation and grammar
Giga newbie.
https://desuarchive.org/qa/thread/2377476/#2378133
Imagine being so btfo that you need to edit a screencap from one of the most weaboo events in the site history to back up your delusions.
autism: The Post
Autism website.
autism or anime make up your mind stupid weeb
This is a very funny post.
>d-don't prove me wrong, that's not allowed!
eat shit.
this
there is a ton of room for creativity in baking. you're just moronic.
99.9% of online baking recipes are terrible and made by attention prostitutes to get attention. if you're just starting out, find a cookbook that was not written by an eceleb.
>miku
>anime
You really never belonged here.
begone tourist
nu-weebs came here in 2012, you are the newbies no matter how hard you try to cope
Whats it like being a fricking failure
Baking is precision chemistry where the rest of cookery is much more forgiving of mistakes. Baking relies on all of the components to be exactly right otherwise it completely goes to shit.
that's a massive exaggeration. you can be slightly off in your measurements and still make something edible.