"Julia Altshuler" > wrote in message
. ..
> ms_peacock wrote:
>
> > Don't be silly. You don't have to weigh anything to bake. Baking is
NOT
> > precise! Compare recipes from different sources for the same thing and
> > you'll find all kinds of variations. If you had to be precise there
> > wouldn't be dozens of variations for the same thing.
>
>
> Yes and no. In a professional bakery, ingredients are weighed. It
> would be foolish to try to get a volume measure on 30 pounds of flour
> and 20 pounds of sugar. If they did measure in quarts or gallons, they
> would expect the quality of the product to be poor.
>
>
> At a home kitchen (in the U.S.) most of us measure in cups and get good
> results. After a few tries with the same recipe, you get good at
> knowing what the batter or dough should look and feel like. You adjust
> the amount of flour or liquid ingredients accordingly. That's certainly
> imprecise.
>
>
> (I made the banana cake recipe from Silver Palate cookbook last week,
> didn't weigh my ingredients, and was pleased with the results-- though
> it didn't taste strongly of banana. I had extra cream cheese frosting
> and have been putting in on all manner of cookies and desserts.)
>
>
> --Lia
>

"though it didn't taste strongly of banana" Freeze your bananas before
baking with them. The result is an over ripe banana which has more flavor
and is not rotten. The outer skin turns black when frozen.