• bort@sopuli.xyz
    191·
    12 days ago

    so you are saying i could put like twice the amount of eggs in the cake, and quarter the amount of flour in and it will still be an awesome cake? Like I can do when cooking?

    • RBWells@lemmy.world
      5·
      12 days ago

      It would be something different but not bad. Clafouti is made like that, lots of egg not much flour. It’s lovely.

      But if you know the recipe how would you miss by that much?

      You wouldn’t put twice the salt and half the main ingredient in something you were cooking without expecting it to turn out very differently, right?

    • kestrel7_7@lemmy.world
      2·
      11 days ago

      What recipe where you’re cooking can you change ingredients by such extreme amounts? Pasta bolognese or lasagne with 2x as much meat and a quarter as much pasta would be all wrong. Do you put 2x as much oil in a sauce and expect it to go well? When you make a roux, don’t you have to like. Balance the amount of butter with the amount of flour?

      When you cook rice, do you experiment with different amounts of water? Or do you just cook it until it’s cooked?

      In general, though, yes, stylistic decisions like how much egg vs. flour is how you make different types of cake. There’s not one platonic ideal of cake because baking isn’t as precise as advertised.

      • bort@sopuli.xyz
        2·
        11 days ago

        What recipe where you’re cooking can you change ingredients by such extreme amounts?

        some examples:

        • chilli has lots of leeway in the amount of chillis, beans and meat, and seasoning.
        • when I make potatoes with sauce and meat, I can add 50% potatoes and reduce meat by 50% and it’s still good (albeit less meat).
        • frenchfries with very little salt is good

        generally my exact compositions depends of packages sizes and what is available, and how cheap I am. i.e I usually put full cans in it, and thus round to the next full can. And when I want to save money, I put half as much meat in it)

        Pasta bolognese or lasagne with 2x as much meat and a quarter as much pasta would be all wrong

        80% meat lasagna sounds awesome.

        Balance the amount of butter with the amount of flour?

        That is something that needs to balanced, but even then I am ±20% i guess.

        When you cook rice, do you experiment with different amounts of water?

        Rice is the one thing that needs exact measuring for water.

        Or do you just cook it until it’s cooked?

        I know someone who cooks rice like pasta, i.e. with lots of water, and in the end uses a sieve for the excess water. I may be crazy, but I am not that crazy.