The Dicey Calculus of Cooking

Not all people are chefs, but we are all eaters. Most of us need to learn how to follow a recipe at some point. To create dishes with good flavor, consistency, and texture, the various ingredients must have a kind of relationship to one another. For instance, to make cookies that both look and taste like cookies, you need to make sure you use the right amount of each ingredient. Add too much flour and your cookies will be solid as rocks. Add too much salt and they'll taste terrible.

And then there are all those differing pan sizes...give me a break. This one is too big, this one is too small, where the heck is the one that is just right? One pan to rule them all, and in the oven bind them.

This week, a look at the calculus of cooking.

TTFN, Fred.

Quote of the week: "I wanted a perfect ending. Now I've learned, the hard way, that some poems don't rhyme, and some stories don't have a clear beginning, middle, and end. Life is about not knowing, having to change, taking the moment and making the best of it, without knowing what's going to happen next. Delicious ambiguity." - Gilda Radner (actress and comedian, 1946-1989)

The Dicey Calculus of Cooking