“i always thought it was because it’s sooo easy to screw up baking because… now im blanking on the word.. it’s more precise and has a smaller window for error like cooking non baked goods does? also things like altitute and and pressure have more of an affect on baking? i could be totally wrong on this tho..”
So this very nice looking (and well endowed) 28 year old white guy from Williamsburg sends me pics and wants to hook up with me and do all sorts of nasty things. I’m just not attracted to him at all cuz he’s white. Is there something wrong with that.
Baking is pretty precise. Cooking is more forgiving. If you skip half a teaspoon of anything in cooking you can make up for it. Not so in baking, unless you are a very experienced baker, then there are some tricks for fixing some things. You have to be pretty literal and methodical in baking.
“I always eat all my vegetables so I don’y know what bad broccoli smells like.”
: P
“i always thought it was because it’s sooo easy to screw up baking because… now im blanking on the word.. it’s more precise and has a smaller window for error like cooking non baked goods does? also things like altitute and and pressure have more of an affect on baking? i could be totally wrong on this tho..”
No, for once, you are actually correct!
So this very nice looking (and well endowed) 28 year old white guy from Williamsburg sends me pics and wants to hook up with me and do all sorts of nasty things. I’m just not attracted to him at all cuz he’s white. Is there something wrong with that.
Another very funny link:
Parents of the Year:
http://thechive.com/2009/03/17/parents-of-the-year-25-photos/
“This always infuriates me. How can one be good at cooking but suck at baking. You can’t be asked to follow explicit instructions? ”
That is exactly it.
When I cook I like to improvise. I rarely measure, and often add or change things while it is cooking.
I guess if I wanted to bake something, I could with a good recipe, but it would not be fun and therefore not really worth my time.
Baking is pretty precise. Cooking is more forgiving. If you skip half a teaspoon of anything in cooking you can make up for it. Not so in baking, unless you are a very experienced baker, then there are some tricks for fixing some things. You have to be pretty literal and methodical in baking.
“Cobble, I love banana bread, too. But a good one requires a lot of patience – gotta wait for them to get soft and mushy. ”
As with many things, the older they get, the less time elapses before they get soft and mushy.
Yeah – not saying everyone can be a fabulous baker – but I think everyone should be able to follow the recipe on the back of a bag of tollhouse.
Zuchini bread is fine. carrot cake is less interesting