Again this is all just bullshit. I'm being lectured on cooking by somebody who claims it's impossible to document proper cooking techniques.
"But, do professional chefs use cookbooks? -- I know the answer to this one. No, they don't."
Professional musicians don't use scores when performing (mostly). So what? Are you a professional chef? No, you are not. You are an abject beginner and like a beginner you need a whole shelf full of scores.
"There's no instruction that can explain what thickness of the dough do you need to make it work, because that's contingent on the hydration of the dough, the temperature of the oven / pan you use to bake it etc."
Hilarious. Secret sauce indeed. Here's an author who has documented these techniques quite explicitly, and famously so: Paula Wolfert.
All those words you wrote (did you write them?) and you proved to yourself that cooking is magic, can't be documented, books are useless, yadda yadda.
And uh, this is the one that's really "cool": convection ovens don't work on anything but stews, sez the person who "don't really make stews". Oven roasted eggplant slices beg to differ! How about cookies? How about a fucking frozen pizza? Convection broil works pretty good on a lot of things, sez this person, who has cooked a lot of things on convection broil. My wife the family baker is laughing at the convection baking comments you made.
Can't yall trolls try a little harder and make it interesting?
Did you know that worldwide there are academic culinary historians?
So, before I get any more trolls, my wife and I started out as chemical engineers. Do you realize (this is for the trolls) how heavily documented all commercial food processes are? Commercial food processing plants are just chemical plants, which is what we trained to do.
"But, do professional chefs use cookbooks? -- I know the answer to this one. No, they don't."
Professional musicians don't use scores when performing (mostly). So what? Are you a professional chef? No, you are not. You are an abject beginner and like a beginner you need a whole shelf full of scores.
"There's no instruction that can explain what thickness of the dough do you need to make it work, because that's contingent on the hydration of the dough, the temperature of the oven / pan you use to bake it etc."
Hilarious. Secret sauce indeed. Here's an author who has documented these techniques quite explicitly, and famously so: Paula Wolfert.
All those words you wrote (did you write them?) and you proved to yourself that cooking is magic, can't be documented, books are useless, yadda yadda.
And uh, this is the one that's really "cool": convection ovens don't work on anything but stews, sez the person who "don't really make stews". Oven roasted eggplant slices beg to differ! How about cookies? How about a fucking frozen pizza? Convection broil works pretty good on a lot of things, sez this person, who has cooked a lot of things on convection broil. My wife the family baker is laughing at the convection baking comments you made.
Can't yall trolls try a little harder and make it interesting?
Did you know that worldwide there are academic culinary historians?
So, before I get any more trolls, my wife and I started out as chemical engineers. Do you realize (this is for the trolls) how heavily documented all commercial food processes are? Commercial food processing plants are just chemical plants, which is what we trained to do.