Caaaaake

[jack]

Of course, I make cakes exactly the same way I do everything else, which may be a bit of an anathema to cooks. Obviously, ideally, you get a lot of experience following other people's recipes, and then learn from experience what you can alter to produce good effects.

I'd much rather read a lot of recipes, abstract and extract the common factors to what I want, and tune something simple but acceptable to that. It's why I always need a little run-up, but why it often works better than you might expect.

But I have to be careful not to go over the top.

Me: Excuse me, I have a variety of products comprising the properties of "being made out of lemons" and "weighing at least 200g", can you tell me in which aisle(s) I would find products comprising the symmetric difference[1] of those with the properties of a cake?
Tesco Clerk: Try the baking aisle.
Me: What about macroscopic catalysts?
Tesco Clerk: The kitchen gadget section had whisks, processors, etc.
Me: Thank you very much.

[1] That's not silly in *every* respect. To make a cake rise you need to mix a non-toxic alkali and acid to make carbon dioxide; so the amount of lemon may possibly affect the amount baking powder you want to have had in your flour.

Comments

[pseudomonas.livejournal.com]

It helps if the alkali in question is a carbonate, even if it's not alkaline.

[cartesiandaemon.livejournal.com]

Hm, yes, I mean "anti-acid" I guess :)