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/ck/ - Food & Cooking

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16837372 No.16837372 [Reply] [Original]

Ever notice how many chefs and tv cooks will teach by instilling fear onto people? Why is that?

Another thing I noticed is how a lot of cooking teaching is completely baseless. Let’s talk about cakes, for example, it’s common to tell people not to “overmix” cake batter because gluten will form. No. The amount of fat that’s present in cake batters will prevent gluten formation and you probably beat it o high for 20 minutes with little difference in the end result. Some of these people don’t even understand the things that they are doing nor the reasons. They most likely never tried to do it the “wrong” way either to test if there is any difference.

>> No.16837383
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16837383

>>16837372
>he doesnt get cold sweats when he thinks he messed up a recipe

>> No.16837398

>>16837372
>The amount of fat that’s present in cake batters will prevent gluten formation and you probably beat it o high for 20 minutes with little difference in the end result.

Cool armchair patissery senpai but I recently overmixed something with a hand whisk and shit came out sad and flat.

>> No.16838907

>>16837398
What kind of something?

>> No.16838910

>>16837372
>amount of fat that’s present in cake batters
explain enriched doughs then

>> No.16838915

>>16837372
>you probably beat it o high for 20 minutes
You try it.

>> No.16838924

>>16837372
>Ever notice how many chefs and tv cooks will teach by instilling fear onto people? Why is that?
Well one reason is alot of cooks are bottom of the barrel people and probably are unable to learn from any other kind of response. Also could possibly instill lessons quicker due to the shocking nature of someone being loud.
Another reason could be people used to have respect for things including food so messing up a recipe would be a no no because of wasting food.

>> No.16838959

Your mistrust of conventional wisdom is the modus operandi of Cook's Illustrated/America's Test Kitchen/Milk Street etc., 30 years ago.

>> No.16839045

>>16838910
Fat is added later, after preliminary kneading.

>> No.16839113

>>16837383
Once you get the techniques recipe is just there to inform you about the ingredients. Which is why fundamentals matter. Unless we're talking desserts where recipes are kind of a big deal.