Quote:
Originally Posted by Hack&Lube
The best part about cooking is improvising and using new ingredients and using different amounts to create new things.
Recipes definetely do not need to be followed in any way except for just generally. It's not a chemical formula or mechanical instructions or anything. Just a general idea of what ingredients go well with each other in general amounts.[/B]
[/B]
I agree with the others as to the butter/margarine issue. It depends which margarine you use. Some light margarines will be recommended not for baking on their website because they have higher water content.
|
I would agree with this, except in baking, generally you have to measure precisely, and it's much harder to substitute ingredients.