Re: solve your butter measuring problems forever!

"blake murphy" <blakepm@xxxxxxxxxxx> wrote in message
news:vepdl3tg5cdfblanf4v6t4o3ktc900cq77@xxxxxxxxxx
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


Sheldon is whatever enables him to join a conversation. He's flown
commercial jets, he's invented new alloys, he's done heart surgery, he's run
marathons in Europe. He paid someone to rework the drainage trench in his
yard because he was too busy doing nuclear inspections for the United
Nations and writing a book about laundry methods of the Inuits.


.

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