Anybody can claim that...but how good is the recipe and how
reproducible is the results?

Mordechai Housman wrote:
> I've created quite a few tasty recipes without any knowledge of
> chemistry. And a few duds as well, but some very good ones.
>
> Then I bought The Joy of Cooking, and almost stopped cooking entirely.
>
> "chembake" > wrote in message
> ups.com...
> > Yeah...that's the way it is....recipe creation, is a science .... its
> > chemistry....
> >
> > You need to have a solid understanding how ingredients interact in the
> > food system that you are planning to create... and also knows that
> > measurements and ratios are equally important.
> > .The essence of recipe creation is harmony and balance ...which
> > results in desirable qualities of the product.
> >
> > Joce....
> > For the time being you better content yourself reading and following
> > recipe books...
> > Mike H wrote:
> >> "joce" > wrote in
> >> news:1149348504.201487.33770
> >> @y43g2000cwc.googlegroups.com:
> >>
> >> > Hi. I'm new to the group. I love to bake and I was interested in
> >> > creating my own recipe. However, since I've never done this before
> >> > I
> >> > need a few pointers. Does anyone know of any websites or books
> >> > that
> >> > could help me with this? Thank you!
> >>
> >>
> >> Recipe for what? That's a biggie. If you're making a bread, cake,
> >> cookie,
> >> ect. You need to know some of the science behind what you're using
> >> as
> >> well. For instance, if you're making something that calls for Cocoa
> >> and
> >> baking powder or soda, it matters if you use Dutch Processed Cocoa or
> >> regular, because Dutch Processed Cocoa uses alkalis to temper it's
> >> acidity,
> >> so you'll need to keep that in mind with your levening agents.
> >