We got a text from our daughter the other day, lamenting the dismal failure of two Christmas treats she tried making-those Special K wreaths you cover with green-dyed almond bark, and a pretzel, M & M, and white chocolate, milk chocolate chip confection. Neither set up, and were real messes.
Daughter has turned into a very fine cook of soups, casseroles, and main dishes, but admits she is no baker because she “cooks from the heart”, adding what she thinks would be good and deviating from the recipe. That just doesn’t work for baking. Baking is a first and foremost a science. The decorative part is secondary.
Daughter’s cooking style is that of a person relying more on their right brain than their left brain. I am a left brain person, who rigidly follows recipes until I get brave enough to alter things. Artists, poets. and musicians do a wonderful job using both sides of their brains in their arts. You just can’t wing your way through it when you bake. Flour can only absorb so much liquid, you need just the right amount of leavening, chocolate melts at a certain temperature, and you have to understand how fats interact with all of it. It is amazing anyone can bake.
How do you approach a recipe? How are you at following instructions? What science classes did you like/not like?