Comments on: Not a follower

By: marv

marv — Fri, 03 May 2013 11:37:03 +0000

I also dont often follow recipes but that tis mostily becuase I never have all the listed ingredients or one of my fmaily doesnt like something. I think you only learn to ‘cook’ by going off-recipe.

By: Anonymous

Anonymous — Wed, 27 Sep 2006 23:23:07 +0000

By: peabody

peabody — Mon, 18 Sep 2006 21:03:43 +0000

In school we learned when it comes to pastry, discipline before desire. Ironically the more you follow it to a “T” the more the easier it gets to ad lib as you go along.

By: jenjen

jenjen — Mon, 18 Sep 2006 09:47:02 +0000

Hi, I am by no means a professional, but I think the beauty of baking is that you can tweak and add or subract and get a different outcome everytime. I think that is the fun thing about baking. Sometimes the “tweak” may not work but I never regret tweaking.

By: Mary

Mary — Sat, 16 Sep 2006 23:24:41 +0000

Hi Ashley, Even though I’m not a pastry professional, I do bake quite often. And being a scientist by training, I’ve found that having an understanding of how baking/pastry works allows me to not follow a recipe verbatim. Just like you, I know where and how I can tweak the recipe. Most of the time, I have good results. But some of the time, the “experiment” fails. But I usually can figure out why something failed and make the appropriate changes in the future. For me, experimentation with food is fun and fascinating at the same time.
Mary (a fellow non-follower)