It’s Not Just the Recipe

It’s Not Just the Recipe

A Little Taste of Home

Little did I know that not only your recipe — but where you live, the temperature of your kitchen, the temperature of your dough, whether or not you use cold butter in your cookies or creamed butter in your cookies, which pan you use, if you use a cold pan or a warm pan, dark pan or light pan — all of those things play a role in what your food is going to look like.

So you can have a standard and good recipe, but all those other factors play a role in the end result.

And don’t forget timing matters too. Sometimes a generic recipe will tell you 12 minutes, but based on all these other factors, you don’t live where that other person who is giving you that recipe lives — so it’s not going to be the same. Unless maybe if you live next door. And even then, you could choose the wrong pan.

So a note to the wise — when anyone, even me, shares a recipe, you have to take into account all of those other factors that contribute to what your food will taste and look like.

And remember, a pinch here or a tablespoon there can be so different everywhere. Our hands touch the seasoning, sprinkle it on — and a pinch of salt for one person can be a pound of salt for another. So be careful. The best way to measure is to weigh your ingredients.

So this is what I’ve learned thus far.

— Syri

La Susa’s Bakes ~N~ Sweets