Re: solve your butter measuring problems forever!

On Tue, 04 Dec 2007 14:38:10 -0500, Dave Smith
<adavidsmith@xxxxxxxxxxxx> wrote:

Sheldon wrote:


Given that I currently live in a very dry climate (often need more
liquid than stated) at high altitude (may need to adjust oven temp,
cooking time and occasionally add a bit more flour), following most
baked goods recipes in a 'relatively precise' manner is guaranteed to
fail often. It's easy enough to learn what textures a baking mix should
have and get there without measuring anything precisely.

Precisely. Of all cookery baking requires the *least* precision.
People like to think precise measuing is important for baking because
those are the people who don't understand the concepts involved, and
therefore are frightened, really *ascared*.


Spoken like someone who is not a baker.

are you kidding? sheldon is a butcher, a baker and a candlestick
maker, as well as three men in a tub.

your pal,
blake
.

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