Reads, Writes, Eats and Cooks
As long as I can remember, I loved to cook. Baking, however, intimidated me with its strange bipolar rhythm between energetic beating, whisking, rolling, folding and patient waiting to heat, cook and cool. But mostly, what scared me is its insistence on measurement. Recently, I’ve come to rethink baking as architecture. Baking is a measured combination of flour and air, just like architecture is a measured experience between structure and space. The quality our experiences related to both is enhanced by color/flavorings, comfort/fat and texture/grains. The comparison is not mine alone. In reading the textbook Onbaking: a textbook of baking and pastry fundamentals (Sarah R. Labensky, Eddy van Damme, Priscilla Martel and Klaus Tenbergen), I found this quote by Marie-Antoine Careme (1783-1833)
THE FINE ARTS ARE FIVE IN NUMBER, NAMELY: PAINTING, SCULPTURE, POETRY, MUSIC AND ARCHITECTURE, THE PRINCIPAL BRANCH OF THE LATTER BEING PASTRY.
Maybe I can learn to love baking too. So the next few months, I’ll be working on philosophically developing practical appreciation. As you can tell, I got the book. Not much research in that, just ordered a used textbook (new textbooks are very expensive!). I’ll be following onbaking for this project. The first five chapters cover history, equipment, principles, ingredients and such. I’ll start posting at chapter 6 Quick Breads. Here’s my five reasons for doing this:
Let the BAKINGPHIL PROJECT, Begin! First, the three mixing methods: biscuit, muffin and creaming. Next time: The muffin method of mixing used in cream scones. I start here because my sister teases me mercilessly about the “hockey-puck” scones I made loooooong ago (literally 25 years ago). She hasn’t forgotten. I shall have my vindication! Didn’t I say, baked goods ship well. Hmmmm.