LogFAQs > #937566846

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Topic	I like to purposefully leave ingredients out of recipes.
adjl 04/17/20 9:37:52 AM #15:	I've got a copy of The Food Lab. https://www.amazon.ca/Food-Lab-Cooking-Through-Science/dp/0393081087 I should really read more of it. I've barely scratched the surface, but it's pretty cool to see the science behind everything. I'm generally more interested in baking, though, which he pointedly doesn't cover because it's not his thing and there's enough material in baking to fill several books of that size. I am, however, just finishing up a baking & pastry diploma, which has been pretty informative about the underlying theory (though sadly not to the extent I want, but I guess I can't really expect a detailed analysis of cocoa butter crystal formation in a community college course >.>). --- This is my signature. It exists to keep people from skipping the last line of my posts. <cite>adjl posted [p:937566846] in I like to ... [t:78592159]...</cite> <quote>I've got a copy of The Food Lab. https://www.amazon.ca/Food-Lab-Cooking-Through-Science/dp/0393081087 I should really read more of it. I've barely scratched the surface, but it's pretty cool to see the science behind everything. I'm generally more interested in baking, though, which he pointedly doesn't cover because it's not his thing and there's enough material in baking to fill several books of that size. I am, however, just finishing up a baking & pastry diploma, which has been pretty informative about the underlying theory (though sadly not to the extent I want, but I guess I can't really expect a detailed analysis of cocoa butter crystal formation in a community college course >.>). --- This is my signature. It exists to keep people from skipping the last line of my posts.</quote> ... Copied to Clipboard!
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