After a lifetime in the kitchen, and hundreds of hours spent researching and discussing the world of culinary arts, I have come up with a theory of sorts on this subject of baking. I think you are either a cook, or a baker. Now before you think I mean these are exclusive of one another, let me explain.
I have a good friend, Linda, who loves to cook. Over the past 11 years, I have happily given her countless recipes. During her implementation of those recipes, she has called me with questions on numerous occasions, needing more specifics. Now do not get me wrong. She is a fabulous cook, and she meticulously follows recipes. So meticulously in fact, that she will question each step, just to make sure she is making it the way I intended it to be made. I maintain her fixation with such detail, is because she is a baker.
Like most bakers, Linda was good at math in school. She liked science, and understood how things worked. I, on the other hand, spent most of my high school years in the Fine Arts building. I had a tutor for math. I liked art, drama, English, and Literature. I could have cared less how things worked. Formulas and steadfast rules, comfort bakers; they are maddening to cooks. The differences between these two types are extensive. Bakers are precise in both their movements and their measurements. Bakers understand you cannot "guesstimate" how much baking powder goes into biscuits. Cooks struggle with measurements, and all things requiring flour to be leveled off. Cooks are emotional. Cooks are excitable--not at all a good quality when making candy (something I am particularly inept at). Bakers pace themselves, and exhibit patience in most things--no peeking in the oven, let the dough rise twice, do not beat the eggs too long, refrigerate the dough so it is nice and chilled. Cooks often cook haphazardly, not worrying if there is no more thyme, rosemary will be fine. So what if the recipe does not call for Tabasco? Almost everything will benefit from a shot or two of the hot sauce.
With all of those differences, let me be clear about one thing: I am in awe of bakers. They combine the science of baking with the artistry of decorating. Bakers are usually terrific cooks, just use caution when you give them a recipe--if you mean add one clove of garlic, you had better mean ONE clove of garlic. Cooks, on the other hand, have to REALLY work at baking. Got it? Either way, it has been my experience that bakers and cooks are kindred spirits, loving the process as much as the final creation.
Adlen Robinson is a free lance food writer and columnist. Feel free to send her an email with your questions at [email protected].
http://accesswdun.com/article/2003/2/183108