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Weekend survey on the RFC website: Cooking or baking...
http://www.recfoodcooking.com/
Vote now! Thanks go to Little Malice for suggesting this survey -- Cheers Chatty Cathy |
Weekend survey on the RFC website: Cooking or baking...
Chatty Cathy said...
> http://www.recfoodcooking.com/ > > Vote now! > > Thanks go to Little Malice for suggesting this survey Some baking requires cooking of accompanying ingredients. Casseroles for example. Ah well, what's a mother to do? I chose both. Andy |
Weekend survey on the RFC website: Cooking or baking...
"Andy" <q> wrote > Chatty Cathy said... > >> http://www.recfoodcooking.com/ > Some baking requires cooking of accompanying ingredients. Casseroles for > example. > > Ah well, what's a mother to do? I chose both. I will say, though I vastly prefer cooking and I just don't have the touch for baking, I am making that banana bread again. It just got better and better over the next couple of days. nancy |
Weekend survey on the RFC website: Cooking or baking...
In article >,
Chatty Cathy > wrote: > http://www.recfoodcooking.com/ > > Vote now! > > Thanks go to Little Malice for suggesting this survey > -- > Cheers > Chatty Cathy Cook... I've not baked in years. -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
Weekend survey on the RFC website: Cooking or baking...
Chatty Cathy > wrote in message
... > http://www.recfoodcooking.com/ That was easy enough. I equate baking to pure science. It needs to have precise measurements with precise ingredients -- otherwise it'll flop. Cooking is more freeform. You can mix and match more easily disparate ingredients without too much worry that the final product won't be edible. The Ranger |
Weekend survey on the RFC website: Cooking or baking...
The Ranger said...
> Chatty Cathy > wrote in message > ... >> http://www.recfoodcooking.com/ > > That was easy enough. > Cooking is more freeform. You can mix and match more easily > disparate ingredients without too much worry that the final product > won't be edible. > > The Ranger ROFLMAO!!! |
Weekend survey on the RFC website: Cooking or baking...
Michael "Dog3" Lonergan wrote: > Chatty Cathy writes: > > > http://www.recfoodcooking.com/ > > > > Vote now! > > > > Thanks go to Little Malice for suggesting this survey > > Tee hee hee... Gee, that was a hard choice for moi ;) Hey, what choice, you're born that way. hehe Sheldon Oven |
Weekend survey on the RFC website: Cooking or baking...
The Ranger wrote:
> Chatty Cathy > wrote in message > ... >> http://www.recfoodcooking.com/ > > That was easy enough. > > I equate baking to pure science. It needs to have precise > measurements with precise ingredients -- otherwise it'll flop. > Cooking is more freeform. You can mix and match more easily > disparate ingredients without too much worry that the final product > won't be edible. Well, you have a point. I am *useless* at baking, even if I follow a recipe exactly... Made chicken wings the other day... I couldn't tell you what I put in the marinade if you paid me (except there was garlic involved), but they turned out pretty good ;) -- Cheers Chatty Cathy |
Weekend survey on the RFC website: Cooking or baking...
Andy wrote:
> > ROFLMAO!!! You'd laugh even louder if you had to try to eat any of my baking "efforts". Gimme cooking any day ;) -- Cheers Chatty Cathy |
Weekend survey on the RFC website: Cooking or baking...
Chatty Cathy said...
> You'd laugh even louder if you had to try to eat any of my baking > "efforts". Gimme cooking any day ;) CC, I'd certainly look forward to YOUR cooking, rather than my own! ;) <smootch> Andy |
Weekend survey on the RFC website: Cooking or baking...
On Sat, 4 Nov 2006 06:38:19 -0800, "The Ranger"
> wrote: >I equate baking to pure science. It needs to have precise >measurements with precise ingredients -- otherwise it'll flop. >Cooking is more freeform. You can mix and match more easily >disparate ingredients without too much worry that the final product >won't be edible. I dunno. Very few of my baked recipes are the way I first found them. I alter nearly all of them. My only real flop (that comes to mind) was when I left the baking soda out of banana bread. Turned out kinda rubbery and dense. Even then, it tasted good. |
Weekend survey on the RFC website: Cooking or baking...
In article >,
"The Ranger" > wrote: > Chatty Cathy > wrote in message > ... > > http://www.recfoodcooking.com/ > > That was easy enough. > > I equate baking to pure science. It needs to have precise > measurements with precise ingredients -- otherwise it'll flop. > Cooking is more freeform. You can mix and match more easily > disparate ingredients without too much worry that the final product > won't be edible. > That's why I like them both. Or you can look at it as the left brain-right brain thing. There is science to both, mind you. (I used to teach a food science lab when I was in grad school.) Cindy -- C.J. Fuller Delete the obvious to email me |
Weekend survey on the RFC website: Cooking or baking...
"Damsel in dis Dress" > wrote in message ... > On Sat, 4 Nov 2006 06:38:19 -0800, "The Ranger" > > wrote: > >>I equate baking to pure science. It needs to have precise >>measurements with precise ingredients -- otherwise it'll flop. >>Cooking is more freeform. You can mix and match more easily >>disparate ingredients without too much worry that the final product >>won't be edible. > > I dunno. Very few of my baked recipes are the way I first found them. > I alter nearly all of them. My only real flop (that comes to mind) > was when I left the baking soda out of banana bread. Turned out kinda > rubbery and dense. Even then, it tasted good. I got a recipe from my grandmother she had altered and I altered it a little more. Turns out just fine. Of course that was before I knew baking was such an exact science. LOL It's such an exact science my great grandmother baked her entire life without exact or precise measurements. Ms P |
Weekend survey on the RFC website: Cooking or baking...
On Sun, 5 Nov 2006 10:21:41 -0600, "ms_peacock"
> wrote: > >"Damsel in dis Dress" > wrote in message .. . >> On Sat, 4 Nov 2006 06:38:19 -0800, "The Ranger" >> > wrote: >> >>>I equate baking to pure science. It needs to have precise >>>measurements with precise ingredients -- otherwise it'll flop. >>>Cooking is more freeform. You can mix and match more easily >>>disparate ingredients without too much worry that the final product >>>won't be edible. >> >> I dunno. Very few of my baked recipes are the way I first found them. >> I alter nearly all of them. My only real flop (that comes to mind) >> was when I left the baking soda out of banana bread. Turned out kinda >> rubbery and dense. Even then, it tasted good. > >I got a recipe from my grandmother she had altered and I altered it a little >more. Turns out just fine. Of course that was before I knew baking was >such an exact science. LOL > >It's such an exact science my great grandmother baked her entire life >without exact or precise measurements. I used to be an absolutely brilliant baker and I don't recall being all that precise about it; I baked almost every day and everything I made turned out perfectly. Once I moved to a new house, it went to hell and I've never been able to duplicate the results I had at the old apartment. I've decided it had something to do with the oven I had then, since nothing else changed. These days I cook more than bake, but I really miss it. <sigh> Regards, Tracy R. |
Weekend survey on the RFC website: Cooking or baking...
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