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Joined 1 year ago
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Cake day: March 1st, 2024

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  • Not so fun fact, back in the day we used to have to get a full physical, including piss & shit samples to attend the Culinary Institute…so they send you home with a small jar with a ‘spork’ and instructions.

    I diligently made my sample, placed the container in a Starbucks togo bag and left it in the closet in the bathroom… which my mother found and thought ‘mmmmm muffins!’ and looked inside.

    Not the type of muffins she was looking for…











  • So you’re basically telling chefs to research and write out for you all the variables?

    Baking is a science, cooking is an art.

    Every recipe handed down through generations has notes, changes, etc…that’s what makes it beautiful.

    I am lucky to have my grandmother’s cook book with 3x5 index cards hand written, with the date and whom the recipe is from…but I don’t use lard in her Ginger Bread recipe from 1932.

    There is no exact science you’re looking for, the garlic grown here won’t be the same as the garlic grown there, your experience won’t be the same as someone who has cooked for years saying ‘fuck it, throw that in there and let’s see what happens’.

    …lol, amateur hour