YES on "using your intuition" and visual cues!! What do you do if you have an oven that runs too hot? I live in a rental so my oven came with this fonky unit lol. When I moved into my apartment a year ago, I noticed that all my favorite recipes baked or overbaked in waaay less time, or burnt if I left it in for the exact time the recipe called for. I now have post-it notes in all my cookie books that warn me to put the oven on at 275 if it calls for 300, or "bake for ONLY 12 minutes and 25 seconds instead of the usual 22-24 minutes." CRY SIGH i know we're not supposed to open the oven door and check a thousand times but in this context, u gotta check with your own eyebawls! Thanks for this insightful post!! X
YES YES YES!! there are so many times where I take a recipe I developed at home to use in a commercial kitchen (and vice versa) and its a whole new round of testing to get time and temp figured out!! my oven is about 10 degrees cooler than the actual temp I set. It can be frustrating when you're a new baker trying to a follow a recipe. But, even when you're starting out- you know what a cookie should look like, that a cake shouldn't have a molten puddle in it once baked LOL
"Putting a bra on to run to the store" Too real..lol
I for real don't trust any chef or baker or article headline that claims they are the best at something, and worse yet shames their reader. "YOU'VE BEEN MAKING COOKIES WRONG YOUR WHOLE LIFE". Absurd take!!
Unless you have tried food from every baker on planet earth I don't think you're in a position to make these claims!! And anything that shames the reader/novice baker sends me in to a rage!! "You're still using a rubber spatula to fold your batter???? In culinary school we used (insert overly expensive unnecessary tool here)!! I am superior" hate it.
YES on "using your intuition" and visual cues!! What do you do if you have an oven that runs too hot? I live in a rental so my oven came with this fonky unit lol. When I moved into my apartment a year ago, I noticed that all my favorite recipes baked or overbaked in waaay less time, or burnt if I left it in for the exact time the recipe called for. I now have post-it notes in all my cookie books that warn me to put the oven on at 275 if it calls for 300, or "bake for ONLY 12 minutes and 25 seconds instead of the usual 22-24 minutes." CRY SIGH i know we're not supposed to open the oven door and check a thousand times but in this context, u gotta check with your own eyebawls! Thanks for this insightful post!! X
YES YES YES!! there are so many times where I take a recipe I developed at home to use in a commercial kitchen (and vice versa) and its a whole new round of testing to get time and temp figured out!! my oven is about 10 degrees cooler than the actual temp I set. It can be frustrating when you're a new baker trying to a follow a recipe. But, even when you're starting out- you know what a cookie should look like, that a cake shouldn't have a molten puddle in it once baked LOL
😭 wow this was so inspiring. I came from IG and Im so glad I subscribed to bake chats. Thank you! 💕
glad you found it inspiring!! happy to have ya here! <333
"Putting a bra on to run to the store" Too real..lol
I for real don't trust any chef or baker or article headline that claims they are the best at something, and worse yet shames their reader. "YOU'VE BEEN MAKING COOKIES WRONG YOUR WHOLE LIFE". Absurd take!!
Unless you have tried food from every baker on planet earth I don't think you're in a position to make these claims!! And anything that shames the reader/novice baker sends me in to a rage!! "You're still using a rubber spatula to fold your batter???? In culinary school we used (insert overly expensive unnecessary tool here)!! I am superior" hate it.