Baking is entirely different. The analogy of cooking as an art and baking as a science is pretty accurate. I very rarely stray from a baking recipe, and if I do it's only with a recipe I have used at least once before. One must have the proper ingredients and ratios to ensure the necessary chemical reactions. Baking obviously appeals to my left-braininess. I don't think I have any original baking recipes, though there are some I would say I do better than others. I am pretty good at cinnamon rolls, pies, and cookies. I definitely need more practice with yeast breads (other than the cinnamon rolls) since I can never get the second rise to work out the way its supposed to. Maybe I should build or buy a proofing box. I guess the simple solution would be to spray the dough with water before and perhaps during its proofing time.
I love to read cookbooks and recipes online for inspiration. My two favorite books are "Saffron Shores: Jewish Cooking of the Southern Mediterannean" (which, sadly, I haven't actually used yet) and the enormous cookbook encyclopedia my grampa gave me. If my memory serves me correctly, it's approximately 1500 pages. It has everything - there's even a chapter devoted to setting up and choosing dishes for buffets! I love the approach of this book, because it often lists a master recipe and then gives variations. I also appreciate the tips and trouble-shooting section in the cake chapter. Even if I were to make something different out of the book each day, I doubt I would ever finish it.
Let me know if you ever want something. I will probably be more than happy to make it for you.
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