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From: stu16@whuxl.UUCP (SMITH)
Newsgroups: net.cooks
Subject: Re: "Superstition" in Cooking
Message-ID: <885@whuxl.UUCP>
Date: Fri, 27-Dec-85 09:10:03 EST
Article-I.D.: whuxl.885
Posted: Fri Dec 27 09:10:03 1985
Date-Received: Sat, 28-Dec-85 04:38:50 EST
References: <386@zaphod.UUCP>
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> 
> 	One thing that has always interested me in cooking is the ritual
> acts that recipes give as a guide to greater success.
> 

     I never bother sifting flour, and my cakes ALWAYS come
out just right. Nice and high, etc.
     Also, when I melt baking chocolate, I do it in the
microwave oven - 30 seconds at a time on 50% power, stirring
when done. I've made chocolate covered candies with this
method - turtles, candied pineapple chunks, dried apricots,
fondants etc. Never a problem.
      As a matter of fact, sometimes I melt the butter
before beating in the sugar and eggs when making cakes.
Doesn't seem to make any difference. And sometimes when in a
really BIG hurry, I just dump ALL ingredients into the bowl
and using the electric mixer, beat the hell out of the
batter. Very little difference.

-- 
whuxl!stu16
(mamawitch)