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Baking is an exact Science, you have to measure everything. Recipes are everything.

Cooking is an Art, less restrictive, based more on taste and/or feel. If you know a few techniques, you can create hundreds of things.

helgrenze wrote:Baking is an exact Science, you have to measure everything. Recipes are everything.

Cooking is an Art, less restrictive, based more on taste and/or feel. If you know a few techniques, you can create hundreds of things.

Meh baking isn't really an exact science as long as you get the ratio's right, if you understand what you are trying to make then you don't need a recipe.

Cannerus_The_Unbearable wrote:Am I the only one who's noticed that cooking and baking seem to be mutually exclusive? I've known exceptions, though they have been few.

It seems that the trend at culinary schools these days is to teach both, so that the students hit the job force with that much more marketability.

corpsesarefun wrote:

helgrenze wrote:Baking is an exact Science, you have to measure everything. Recipes are everything.

Cooking is an Art, less restrictive, based more on taste and/or feel. If you know a few techniques, you can create hundreds of things.

Meh baking isn't really an exact science as long as you get the ratio's right, if you understand what you are trying to make then you don't need a recipe.

That's actually true. Baker's Percentage is pretty cool; a lot of recipes are actually just the weight of the flour and then the percentage of that number that the rest of the ingredients (salt, eggs, baking powder, etc) are and you can figure it out easily from there.

My wife is an awesome cook. I'm not too bad myself!


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Also her baking rocks, although her sisters is better (which she freely admits I might add!)