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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I find that so silly.  I'm a very accomplished cook and people regularly ask me for recipes. I share freely.  Number one, why wouldn't I want for my friends to be able to make what they loved? And number two...for people who want to be exclusive...that's complete BS.  Listen and take it from someone who worked in commercial kitchens.  I can give you a complete, step-by-step recipe from the best chefs in the business. And you can follow it religiously. Guess what?? You aren't going to end up with the same thing! You don't cut things the same way, you don't hold your knife the same way, the concept of "well done" means different things to you, your sense of seasoning is not the same, your style, your judgment, your taste is not the same, and your eye and skill is not the same. This is why no one will be able to recreate your recipe completely! So why bother with this ridiculous hoarding, I don't know. Share good food and enjoy. [/quote]

I would say baking may be a bit different. Most recipes come out the and if you do exactly what the recipe says. [/quote]

Baking is closer but not quite. What if you forget the sift the flour? When the recipe says, beat egg whites until stiff, what does "stiff" mean to you? Ovens vary so very violently with hotspots and whatnot.  Maybe you open the door too many times to check and the cake deflates.  Maybe you overbeat the batter. Maybe your vanilla extract is too chemical tasting.  So many variables. I would say that baking is even harder because with baking, there is no opportunity to course-correct once the thing is poured and in the oven. [/quote]

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