"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.

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.

chembake wrote:

> 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.

I'm being presumptuous in that you may already
be a writer, but have you considered publishing a
book? The intersection of cooking and science has
been a topic of growing interest for some time,
probably starting with McGee and continuing
with people like Corriher and even Alton Brown.

The interest level is very high, and there's much
room for improvement in the current offerings,
IMO.

--
Reg

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.
>

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.
> >