Bread- good bread- requires few ingredients but major amounts of technique and I don't know how a novice would accidentally tumble to the tricks.
I like baking cause the place smells so nice afterwords.
"I am the one who knocks."- Heisenberg
FFS!1 What the fuck is going on around here? ... Does this look like fucking Mumsnet or something? ... Have you all turned into wimmin?
Ah here's the thing. Chemists can follow recipes, and use intuition to make adjustments. I've baked lots of bread in my day, so I'm familiar with doughy products (present avatar excluded). In this specific case, I took a look at an Udon noodle recipe, and instinctively knew what to do (from experience). Now I'm a bit of a saucier in my kitchen. My wife cooks for shit, except for pastries. However, anything that we eat, it's usually I who handles the sauces and seasonings. I wasn't trained in it, just your typical trial and error method of development that I've been doing for years. So for broths and curry I can usually work from my head and mood.
Point is, I have my limitations, I can't do everything by instinct, but I can alter a recipe more suitable for my taste and succeed.
Last edited by mjmacky; 09-07-2011 at 02:26 AM.