If you have just learned how to crawl then how can you be expected to
know how to run?

....In the same vein if you have just learned how to bake or cook then
how can you be expected to make your creative contribution to the
culinary field?

Besides
You cannot become a good chef overnight ...it takes years of
dedicated practice .in your craft to reach the point of being, self
confident, be independently minded and creative.....
Yes, these people are not technically trained in chemistry but still
they were able to grasp the essence of recipe creation by intuitively
being able to understand the reaction mechanism what is happening
within the food system.....

Do you think you had reached that level by being just a dabbler?


Mordechai Housman wrote:
> Can I claim anything that you will believe?
>
> Or is it possible to create a good, new recipe only with a working
> knowledge of chemistry. I am sure many famous chefs would be surprised
> to hear it.
>
>
> "chembake" > wrote in message
> oups.com...
> >
> > 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.
> >> >
> >