Are you a cook or a baker? There seems to be a never-ending debate on this culinary dichotomy.
For me, I relish the accuracy and science of baking, where measurements, technique, and thoroughness are so important. Part of the appeal to me is the exactness, while the other draw is my sweet tooth (or a mouth full of sweet teeth – I think I have way more than just one). Of course, there can be room for deviation and creation; however, this is within the limits of the chemical reactions of wet, dry, leaveners, etc. There is the possibility of adapting recipes with different extracts, spices, nuts (or not), and/or chips of varying chocolate-ness (or not, like butterscotch or peanut butter or that imposter, white chocolate). However, a framework of a recipe is necessary.
Cooking v. baking and the recipe for chewy brown sugar beurre-noisette cookies Continue reading