Quote:
Originally Posted by bigtmac19
I would agree with this, except in baking, generally you have to measure precisely, and it's much harder to substitute ingredients.
|
Sorry, yes I probably meant in cooking and not baking (because of the thread title), when you're talking about the mechanics of getting a cake to rise properly and be of the right texture, that's true. I guess I was just saying that maybe the people who have a little more experience are probably more comfortable playing around which I always do when cooking and baking. You get more interesting surprises because I never like having the exact same thing to eat twice and I think it's more fun.
In regard to the semi-sweet chocolate/sugar issue, it's better to err on the side of caution and use less sugar, less salt, etc. in cooking/baking the worst thing to ever do is have too much of one flavor. You can always compensate afterwards (add sugar to the frosting or just use more frosting for example).