On 2017-03-29 1:43 PM, Dave Smith wrote:
> On 2017-03-29 3:28 PM, graham wrote:
>> On 2017-03-29 12:00 PM, Dave Smith wrote:
>>
>>>
>>>
>>> Indeed it is, but cakes are very versatile. Look at a dozen recipes for
>>> the same kind of cake and you will probably see considerable variation
>>> in the amount of flour, sugar, milk, oil and eggs. They all turn out and
>>> with similar results, so they exact measurement can't be all that
>>> important.
>>>
>> Then you don't make many cakes because as Emeril Lagasse was fond of
>> repeating: "Baking is chemistry!"
>
> If I didn't bake cakes I would not have known about how the ingredients
> vary so much. Legasse is one of the sloppiest cooks who ever appeared
> on the Food Network. His motto seemed to be that if some is enough,
> more is better.
>
You obviously didn't see him baking! Then, he was *very* precise!