Daily Archives December 27, 2014

Culinary Metrology

On cooking the primary reason for success is inspiration, in baking is measuring. By that of course I don't mean that measuring is not required in cooking, but deviation from the original ratio of ingredients can be forgiving. And equally when baking inspiration is a key but deviating from the recipe ratio even for very little, will immediately cause inconsistencies in the outcome or even complete failure. So at the early age of baking and cooking the ratio and dosing of the ingredients became very significant and the cooks or the housewife will employ their homemade measuring device that will ensure that the quality will be consistent. Nowadays one more parameter became important temperature! In the modern kitchen, there are so many ways to measure something that you must have PhD in metrology. Join me to navigate to the wonderful world of metrology. No PhD required.

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