With Stella's Bravetart book, she gives you some history, color photos, and solid explanations about what you're doing. ![]() Those directions are important because someone else has already gone through all of the hard work of figuring out how to make a particular recipe awesome, and all you have to do is follow their "formula"! The problem is that many cookbooks are crappy because they have no color pictures & barebones instructions. Likewise, in cooking, unless you're contributing a new recipe to the culinary world, for the most part you're simply going to be following someone else's directions. All you're doing is walking through the steps that someone else figured out. So you didn't have to go through all of that work, you simply had to "stand on the shoulders of giants" & benefit from their discovery process. When the apple fell on Newton's head & he figured out gravity, he basically spent a long time figuring out the formula for gravity, which in turn provides you with a simple one-line piece of information to learn. The example I like to refer to is Newton & Gravity. Why is that important to understand? Because of how actions are managed in the kitchen. But that's more or less what it boils down to.stir & chop stuff up, and make sure it doesn't burn, haha. Advanced chopping techniques (dough scraper, food processor, blender, etc.).Advanced stirring techniques (kneading, electric hand mixer, stand mixer, Danish dough hook, etc.).Now, based on those three things, you can also do: You watch it to make sure it doesn't burn black on the stovetop or oven.>Some amazon reviews make it sounds much less forgiving than The Food Lab and that it calls for all types of specialized baking equipment.
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