Science behind baking

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chefqueen4.28last month2 min read

Whenever people who are not into baking and says baking is as simple as cooking ,since one can Cook,baking is no difference ,I just smiled because they would actually say that, I was once in that shoe ,I thought it was that easy too. The thing is any career/work that you are not into, you should not even talk about it. There are a lot of differences between baking and cooking.

Both cooking and baking has measurements but cooking can be eye measured just because even if anything should go wrong like adding to much of seasoning, there are easy way to correct them,like putting in More water or placing some breads in it to absorb the seasoning out but baking on the other side requires a scale to get the exact measurements, otherwise it will be cake gone wrong. Any mistake in baking is very rare to amend.

Baking requires more strength than cooking, baking is not a soft girl work, you can't be baking bread every other day or everyday and not develop muscle regardless of the gender. Mixing,kneading needs a lot of strength. yeah a baker will need a full concentration that might not be needed in cookings, a baker incorporate, consistency bake and timing while a Cook need sauteed mix and adjust flavors. A baker measures ingredients while a Cook adds ingredients . In cooking even after having a all the recipes ,you still needs to know the technique ,otherwise it won't taste the same with the ones with the technique.

Baking needs high precision while cooking needs experience to be good. Baking is a science makes to look artistic , cooking is an art made to look scientist ,no real science in cooking ,just the science of how flavours combine together in harmony. In baking ,you will have a lot of dishes to wash because you separate all the ingredients in a plate each ,where you mix ,where you separate egg yolk from egg white, alot of dishes are involved.