Recipes

when I cook, about 50% of the time I wing it and the rest of the time I use recipes. when baking, I always follow the recipe as it's a lot harder to correct things on the fly. once it's in the oven and starts rising (or not) there's not a lot you can do.

>>8316513
freeform. Learn the ratios and you can wing it.

>>8316555
This. If you have a good idea of the direction you want to go, it's easy to wing it.

My gf is the total opposite and it drives me nuts.

>>8316555
What are these ratios?

My mum was a free form cook and it always triggered me as a child the inconsistency of it, so it made me an autismal cook. I definitely get more consistent results.

I guess it's like would you rather a plain consistent 7" in you, doing average things, going down on you like a good beta to make you cum, or a wild 9" in you that could make you cum multiple times but sometimes just wants to fuck your throat and use you as a cumrag

>>8316748
You just have to be able to look at something in the bowl and know it looks right.

>>8316573
>>8316555
Samsies. Recipes are like preparing your food to someone else's standards.

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>>8316748
They are distillation of all recipes down to the absolute requirements. 1/2

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>>8316781
2/2 - rest is just technique ie cutting and heating.

>>8316770
makes sense. I was making dough and the recipe asked for a certain amount of water but I added more to actually make the flour become dough.

>>8316781
>>8316783

Thanks, saving!

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>>8316748

>>8316781
>pound cake and sponge cake are the same thing

>>8316513
If you don't follow the recipes for baking you are a madman or a fool.

>>8316513
Cooking, depends, if it's something Ive never done before I'm likely to follow a recipe very closely, if it's something I'm familiar with then I might look at a few for inspiration but will be adjust things to taste.

Baking is a totally different animal. If cooking is art then baking is chemistry, you need to properly weigh your ingredients with scales to get it right.

>>8316781
3:2 flour to fat in a roux

Depends on the thing you're cooking, i've seen 1:1 many times

>>8317234
I am both!

>>8317228
Note the order of ingredients. It means the mixing method is different. Quite often in baking the ingredients are the same.

>>8317685
I tend to go 1:1 or as far as 3:2 favoring butter (or more recently pork fat). It still thickens a decent amount and I get a base of fatty flavor which I usually cut with an acid (vinegary hot sauces are perfect for this application)

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I used to do free form, switched to recipes to get out of 140 - 150lb limbo.

Learned I used way too much oil and my meat portions were out of control.