A great explanation for my cooking/baking dissociation

[lanalucy]

"I’m a good baker, but I am a terrible cook. ... I’ve heard it’s a left-brain/right-brain kind of thing: people who like cooking like playing it by ear and improvising, while people who like baking tend to be goal-oriented and want to know exactly what their outcome will be. Cooking is an art, but baking is a science, and I’m probably the most scientifically-minded person to graduate with a degree in Drama from NYU."

From here.

Comments

[lanalucy]

I would love to have that ability (to taste and recreate). So many things I could make at home that I can only get when I eat at a restaurant.

Interesting that baking by weight instead of cups and spoons made the difference for you.

The metric system is so much easier - everything's either a tenth of something, or ten of something. I don't know why we don't convert.

Now, as much as I hate to cook, I collect (or have in the past) recipe books. Most of the ones I still have are for crockpots, but I still have more than just a few cookbooks. I guess I always hoped I would learn to like to cook? lol

I just recently went ahead and bought the "super" size of minced garlic, and the last time I made beans, I added about a third of a cup. I LOVE garlic. Probably don't want to sit next to me on the fandom couch. :D