Quote:
Originally Posted by HarryT
I regard it as a chemical engineering project which must be followed precisely, lest disaster ensure  . |
Ahh, that may be the problem, for me cooking should be performed like a chemistry experiment, not like measuring predetermined exact amounts of stuff into a reactor at all
. Wear safety glasses, be prepared for the occasional explosion and one is fine.
When I was at university, now many moons ago, one of the chemistry professors ran a series of freebee voluntary lectures on the chemistry of cooking. Was very interesting and changed my approach completely, recipes did not come into it at all; unfortunately I now only recall the basics. Soon after that I had a holiday job with a company that made, among other things, bread baking tins for commercial bakers. They gave me a few and so was then into my first real experiments
.
John