Toggle navigation
Toggle navigation
Home
DCUM Forums
Nanny Forums
Events
About DCUM
Advertising
Search
Recent Topics
Hottest Topics
FAQs and Guidelines
Privacy Policy
Your current identity is: Anonymous
Login
Preview
Subject:
Forum Index
»
Food, Cooking, and Restaurants
Reply to "Baker's Tips"
Subject:
Emoticons
More smilies
Text Color:
Default
Dark Red
Red
Orange
Brown
Yellow
Green
Olive
Cyan
Blue
Dark Blue
Violet
White
Black
Font:
Very Small
Small
Normal
Big
Giant
Close Marks
[quote=Anonymous]I am an avid baker. I consider myself pretty good, and I've had many others agree. However, it takes a lot of time, practice and experimentation to have it come to you easily. A lot of it is confidence but a lot of it is also luck. Baking is much less forgiving and more scientific than cooking. One small thing could be off - for example, expired baking powder, an incorrectly measured ingredient - and the recipe will flop. I've definitely had some misses when I couldn't even figure out what happened, or the exact same recipe I know by heart come out differently. My "tricks" are weighing my ingredients, knowing what substitutions are "safe" and will usually work (nuts for chocolate chips, swap out flavorings/extracts) with my really good base recipes so I can make many varietals of the same cake/cookie. [/quote]
Options
Disable HTML in this message
Disable BB Code in this message
Disable smilies in this message
Review message
Search
Recent Topics
Hottest Topics
