/ck/ - Food & Cooking

>>12634143
grate the zest of about half a lemon and put it in the same bowl
>>12634158
it's exactly because it's a science that you can eyeball it, you just need to know the basic science behind it
you can find a number of slightly different recipes for, say, bread, each using different flours, a bit more water, a different leavening agent, a mix of flours of different coarseness..., and at the end of the day the result is still bread, half decent or fantastic depending on your tastes but still bread, so after you get the rough proportions right you will want to get the details right, and unless you go overboard in one direction (by removing all the proteins for example) you won't fuck it up real bad
I remember reading some bits and pieces of a vegan cake cookbook from a woman who did chemistry research by the day, and the book nicely explained the chemistry behind cake-making, it's not really difficult and you can probably understand it too if I managed, and I can't imagine these notions being very hard to look up either