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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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20012537 No.20012537 [Reply] [Original]

Why are recipes so pretentious? I just want to know how long to bake it for, is it 6 minutes or 8 minutes?

>> No.20012542

>>20012537
All ovens cook different, older ones sometimes aren't as accurate anymore.

>> No.20012543

>>20012537
retard

>> No.20012547

>>20012537
>giving an estimated cooking range is pretentious
Wew lad

>> No.20012548

>>20012537
That's not pretentiousness, you idiot, recipes are like that because people have different ovens that put out different amounts of heat in different areas, and there is a difference in the heights of your oven racks.

>> No.20012550
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20012550

NGMI

>> No.20012551

>>20012537
IT always varies. You can tell when a cookie is done though. Just look, and peek at the edges for crisping/drying or darkening.

Not only do ovens vary, your pan can be hotter due to being darker in color, less reflective, or even thinner and hotter.

In my own oven, I have to add 5-10mins to literally everything. I think when I turn pans around or rotate them, it just takes longer to recover the temp again.

>> No.20012552

It's like when it says "add a dash of salt" or "a splash of hot sauce". How the fuck am I supposed to translate some bloggers made up units of measurement into something definite and repeatable?

>> No.20012563

>>20012542
The recipe calls for 350°F, the time should assume 350°F.

>> No.20012567
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20012567

Well, I tried the look and guess method. Settled for 9 minutes. I don't think it was enough though.

>> No.20013249

>>20012563
Should it also assume constant humidity at sea level?

>> No.20013305

>>20012548
Furthermore, all ovens even if they preheat accurately (get a $5 oven thermometer to confirm this) will have hot and cold spots across the rack. You can identify these in your own oven by lining a baking sheet with marshmallows or slices of white-bread and baking them at 350 and checking every 5-10 minutes and noting where on the sheet they begin browning first.

>> No.20013314

>>20013305
I reject this whole line of thinking. The amount of time is the amount of time. If you followed the recipe , it should come out perfect without having to check things like tempurature or bronwing

>> No.20013333

>>20012552
i figure they usually mean "it's not worth the effort of measuring, just throw in a small amount"
i just do 1/4 tsp, i have yet to manage to oversalt anything with only a quarter teaspoon

>> No.20013411
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20013411

>>20013314
>The amount of time is the amount of time. If you followed the recipe , it should come out perfect without having to check things like tempurature or bronwing
God I hate this place

>> No.20013431

>>20013314
>>20012552
This is a legitimate crippling mental deficiency

>> No.20013449

>>20012567
so put em back in
whats the problem
I know this post is four hours old but still

>> No.20013660

>>20013411
you know you love it

>> No.20013789

>>20013314
Unfortunately for you, reality doesn't give a fuck what you think.

>> No.20013792

>>20012550
don't do this it makes fire

>> No.20013813

>>20013314
This is a kitchen, not a laboratory with advanced equipment.
Try baking bread and see what happens. The temperature and humidity will fuck you over before you even get to turn on the oven.

>> No.20013816
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20013816

>>20012552

>> No.20013823

>>20012552
Cooking is intuitive, if you can't intuit then you can't cook.

>> No.20014251

>>20012537
until cookies are just barely brown on the bottoms

>> No.20014253
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20014253

>>20014251
OP is not really looking for help, but this is true, they should basically seem a little undercooked because they'll continue setting up out of the oven. Learned this the hard way

>> No.20014261
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20014261

>>20012552
>>20013314

>> No.20015062

>>20014251
ok, so how many minutes is that at 350°F?

>> No.20015073

>>20015062
As many minutes as it takes.

>> No.20015096

>>20012563
What's your altitude? Ambient temp/humidity? Are you using gas or electric?

>> No.20015122

>>20012537
>I just want to know how long to bake it for, is it 6 minutes or 8 minutes?
It's just two minutes. Park your ass in front of your oven, turn on the light and watch your damn cookies becoming barely brown on the bottom, fatass.

>> No.20015125

>>20012567
Those silicone mats, even parchment paper, slightly changes the baking time. Did the recipe tell you to use that?

>> No.20015193

>>20012542
There should be federal standards and testing to prevent this. It isnt hard to provide a consistent temperature, it's sheer laziness on the part of the manufacturers that this is not already the case.

>> No.20015208

>>20015193
Temp changes based on the altitude, ambient temp, humidity, etc.

You're just a retard that doesn't understand basic science.

>> No.20015231

>>20015193
This is by far one of the dumbest comments I've seen in ages.

It's a massive pain in the dick to keep a few thousands of gallons of water within a 10 degree window (+-5F).
Water.
You know, the substance with a specific heat over 4x that of air.

>> No.20015235

>>20015193
I refuse to believe you are this stupid and not trolling lmao

>> No.20015236

>>20012537
You do realize that you calling this pretentious is by definition you being extremely pretentious, right?

>> No.20015246

>>20015193
This shit is like physicists vs engineers.
The numbers don’t work in the real world because the real world has too many variables.

>> No.20015253

>>20015062
6-8 minutes

>> No.20015469

>>20015253
Well which is it?

>> No.20015475

>>20015122
And how am I supposed to see the bottom of the cookie? I don't have x-ray vision.

>> No.20015519

>>20015469
until the cookies are just barely brown on the bottoms you fucking idiot.

>> No.20015655

>>20015519
see >>20015475

>> No.20015667

>>20013823
>>20013823
>>20013823
>Cooking is intuitive, if you can't intuit then you can't cook.

false
If that were try then we could not have robots in factories cooking food

>> No.20015676

>>20015655
see>>20015519

>> No.20015681

>>20012537
Cook more and you'll realize why a recipe can't tell you exact times.

>> No.20015687

>>20012552
Americans do it all the time.
>Use a 'cup' of parmesan, mind you that this is a completely different amount than a cup of yoghurt, because density
>Instead of just using sensible weight units (grams) that can easily be replicated should you not have the specific measuring device on hand

>> No.20015716

>>20015062
Just keep watching the bottoms. You do have a transparent baking pan, don’t you?

>> No.20015720

>>20012563
weapons grade autism

>> No.20015722

>>20012537
how is that step 3?

>> No.20015725

>>20014253
how much butter did you add sperg?

>> No.20015936

>>20015725
none, recipe is just peanut butter, sugar, and egg

>> No.20015991

>>20015681
Then fix the recipe

>> No.20016805

>>20013314
You've never cooked once in your life

>> No.20016854

>>20013314
Recipes are guidelines, not rules. There are so many different variables in every single kitchen, there's no possible way to write a recipe in order to control for all of these variables. Are you using an electric stove? Gas? These two different stoves alone can create a world of differences in what you'll have to do to make something come out right. This is the art part of cooking, similar to how jazz musicians will use the guidelines of music theory to improvise their melodies and rhythms, or in the case of free jazz, completely eschew music theory. Or like how you can take creative writing classes and learn the basics of writing a story, doesn't mean you'll suddenly be able to write a masterpiece and in fact, a lot of literature that gets considered high art is the stuff that completely turns the idea of what a story is on its head, like Faulkner's stream of consciousness style. You follow the recipe as best you can, you taste along the way, and you're going to churn out a few duds before you get good.

>> No.20017006
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20017006

It is literally impossible to get times down to the minute
Your oven changes this, all ovens have hot and cold spots throughout them even down to the same model
Your room's temperature changes this
How close you are to sea level changes this
The type of pan you bake on changes this
The temperature of your ingredients prior to baking changes this
I can't believe I'm falling for this bait

>> No.20017047

>>20012552
I always do half a cup.

>> No.20017051

>>20012567
Congratulations, you fucked it all up, worthless fucking nonce. How fucking inept do you have to be to ruin cookies?

>> No.20017054

>>20012537
>I am a raging autist and/or a victim of No Child Left Behind who is incapable of thought.

>> No.20017156

>>20013314
>I reject this whole line of thinking
holy BASED

>> No.20017374

>>20015687
take your medication

>> No.20017414

>>20012542
>>20012548
>he doesn't have a thermometer in his oven
you're doing it wrong

>> No.20017453

>>20015519
That doesn’t help at all, numbnuts.