So you're saying that a dabbler can never create a new recipe that
tastes good? (And by the way, I've been cooking for over twenty years.
I'd hardly call myself a dabbler.)

Look, I understand and agree with your dedication to full knowledge and
experience in a subject. But the fact remains that even people with only
meager or no knowledge in the SCIENCE of something can make
contributions to the practical side of it. Some rather famous composers
(admittedly, not of classical music) didn't even know how to read notes.

And I might add that when my oldest kid was learning to crawl, he could
crawl VERY fast!

"chembake" > wrote in message
ups.com...
> If you have just learned how to crawl then how can you be expected to
> know how to run?
>
> ...In the same vein if you have just learned how to bake or cook then
> how can you be expected to make your creative contribution to the
> culinary field?
>
> Besides
> You cannot become a good chef overnight ...it takes years of
> dedicated practice .in your craft to reach the point of being, self
> confident, be independently minded and creative.....
> Yes, these people are not technically trained in chemistry but still
> they were able to grasp the essence of recipe creation by intuitively
> being able to understand the reaction mechanism what is happening
> within the food system.....
>
> Do you think you had reached that level by being just a dabbler?
>
>
> Mordechai Housman wrote:
>> Can I claim anything that you will believe?
>>
>> Or is it possible to create a good, new recipe only with a working
>> knowledge of chemistry. I am sure many famous chefs would be
>> surprised
>> to hear it.
>>
>>
>> "chembake" > wrote in message
>> oups.com...
>> >
>> > Anybody can claim that...but how good is the recipe and how
>> > reproducible is the results?
>> >
>> > Mordechai Housman wrote:
>> >> I've created quite a few tasty recipes without any knowledge of
>> >> chemistry. And a few duds as well, but some very good ones.
>> >>
>> >> Then I bought The Joy of Cooking, and almost stopped cooking
>> >> entirely.
>> >>
>> >> "chembake" > wrote in message
>> >> ups.com...
>> >> > Yeah...that's the way it is....recipe creation, is a science
>> >> > ....
>> >> > its
>> >> > chemistry....
>> >> >
>> >> > You need to have a solid understanding how ingredients interact
>> >> > in
>> >> > the
>> >> > food system that you are planning to create... and also knows
>> >> > that
>> >> > measurements and ratios are equally important.
>> >> > .The essence of recipe creation is harmony and balance ...which
>> >> > results in desirable qualities of the product.
>> >> >
>> >> > Joce....
>> >> > For the time being you better content yourself reading and
>> >> > following
>> >> > recipe books...
>> >> > Mike H wrote:
>> >> >> "joce" > wrote in
>> >> >> news:1149348504.201487.33770
>> >> >> @y43g2000cwc.googlegroups.com:
>> >> >>
>> >> >> > Hi. I'm new to the group. I love to bake and I was
>> >> >> > interested
>> >> >> > in
>> >> >> > creating my own recipe. However, since I've never done this
>> >> >> > before
>> >> >> > I
>> >> >> > need a few pointers. Does anyone know of any websites or
>> >> >> > books
>> >> >> > that
>> >> >> > could help me with this? Thank you!
>> >> >>
>> >> >>
>> >> >> Recipe for what? That's a biggie. If you're making a bread,
>> >> >> cake,
>> >> >> cookie,
>> >> >> ect. You need to know some of the science behind what you're
>> >> >> using
>> >> >> as
>> >> >> well. For instance, if you're making something that calls for
>> >> >> Cocoa
>> >> >> and
>> >> >> baking powder or soda, it matters if you use Dutch Processed
>> >> >> Cocoa
>> >> >> or
>> >> >> regular, because Dutch Processed Cocoa uses alkalis to temper
>> >> >> it's
>> >> >> acidity,
>> >> >> so you'll need to keep that in mind with your levening agents.
>> >> >
>> >
>