SC - Cooking by "hand"

[Decker, Terry D.]

> Mordonna22 at aol.com wrote:
> > 
> > When I am cooking creatively, I very seldom measure anything. 
> 
> Yes. Professional cooks (although rarely bakers) do this all the time,
> because it saves on washing the little spoons and cuppy things, and time
> hunting them up and then putting them down.
> 
> Adamantius
> 
In baking, you can estimate quantities for small batches.  Most people do
this anyway getting all those spoons and cuppy things dirty in the process
without realizing they are approximating rather than being accurate.  I
occasionally make bread by estimating the ingredients, mixing my liquor,
then adding the solid ingredients slowly until the dough reaches a soft ball
that can be kneaded.

If you're after precision, measuring the ingredients by weight is the
method.  It's the only way to accurately machine produce commercial
quantities of dough.  

Bear
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