This past week I made and ate so much pineapple upside down cake. I am so sick of my own cake. I made 4 mini loaf cakes, 1 bundt pan cake, and 24 cupcakes that I just finished making on 3 different occasions. I had a little bit of cake each batch of cake I made. Most of it I gave away. It I haven't made cake in awhile and I totally went overboard.
Another hobby of mine besides art and anything art related is baking. I baked my first cake with my sister when I was 8. Took home economics in middle school when I was 11. Then starting baking exclusively from scratch when I was 14 and 11 years later I still do. It really isn't hard to bake from scratch. When people ask why I do what I do when it is easier to bake from the box I say passionately, "Screw Betty Crocker!" I really don't remember when I started saying that.
For the most part I am laissez-faire about everything even art. I am not a perfectionist unless if I am the boss of something or cooking. There have been times where if something looked bad but tasted good I would't serve it.
The first time I made pound cake it had the consistency of corn bread. It was course and dry. I hated it but my family insisted it was good and still ate it. I felt terrible feeding them that cake I wanted to throw it away. Or another time I made a breakfast sandwich, it was supposed to be romantic but when I put it together it looked awful because I was trying to pile up more food on it and it didn't work. In the end I threw it away because it wasn't working. It is better to seem like a douche for making a sandwich for myself instead of serving it. I am more critical of cooking then my own artwork. That is why I never pursued being a professional chef or patissier.
I get praised for my soft moist cakes. Every time I bake something one of my friends is like you should get this invested on shark tank. It took years to perfect, but I am confident I can bake a lot of things. I met a home cooking enthusiast a while back and the method I use when I cook is called instinctive experimental cooking. I don't exactly measure at times and don't follow recipes to a T. If there is something I can add that I sense from smell or taste I'll add it. At times it is hard to share my recipes.
This video is interesting how it defines Western & Eastern cooking styles. Everyone is a bit of both but I lean more to the Eastern style.
I like to use http://allrecipes.com/ as a resource. I even got the ap. They revamped their website and finding recipes even better. This past week I've been printing out recipes and making my own cookbook.
Another hobby of mine besides art and anything art related is baking. I baked my first cake with my sister when I was 8. Took home economics in middle school when I was 11. Then starting baking exclusively from scratch when I was 14 and 11 years later I still do. It really isn't hard to bake from scratch. When people ask why I do what I do when it is easier to bake from the box I say passionately, "Screw Betty Crocker!" I really don't remember when I started saying that.
For the most part I am laissez-faire about everything even art. I am not a perfectionist unless if I am the boss of something or cooking. There have been times where if something looked bad but tasted good I would't serve it.
The first time I made pound cake it had the consistency of corn bread. It was course and dry. I hated it but my family insisted it was good and still ate it. I felt terrible feeding them that cake I wanted to throw it away. Or another time I made a breakfast sandwich, it was supposed to be romantic but when I put it together it looked awful because I was trying to pile up more food on it and it didn't work. In the end I threw it away because it wasn't working. It is better to seem like a douche for making a sandwich for myself instead of serving it. I am more critical of cooking then my own artwork. That is why I never pursued being a professional chef or patissier.
I get praised for my soft moist cakes. Every time I bake something one of my friends is like you should get this invested on shark tank. It took years to perfect, but I am confident I can bake a lot of things. I met a home cooking enthusiast a while back and the method I use when I cook is called instinctive experimental cooking. I don't exactly measure at times and don't follow recipes to a T. If there is something I can add that I sense from smell or taste I'll add it. At times it is hard to share my recipes.
This video is interesting how it defines Western & Eastern cooking styles. Everyone is a bit of both but I lean more to the Eastern style.
I like to use http://allrecipes.com/ as a resource. I even got the ap. They revamped their website and finding recipes even better. This past week I've been printing out recipes and making my own cookbook.
I joke that when I work I am like a hurricane I am fast and messy.
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