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That's my informed opinion as a cook who has followed thousands of
recipes, made hundreds of waffles, and been served many bad pancakes
and waffles made by inexperienced cooks *following* good recipes.
Leavened batters are fussy. The tolerances for the proportions of
ingredients are a lot higher than with most dishes.
On Thu, Nov 5, 2009 at 7:30 AM, Chris Despopoulos
<despopoulos_chriss -at- yahoo -dot- com> wrote:
> Are you saying you tried it and had to clean up a mess? Or are you simply assuming that would be the case?
>
> Look, I really think the book is over the top in some ways. But I also think it has an interesting approach. I don't know if the book begins with a statement about user assumptions -- that might clear some issues up. I do think that if you read the recipe reasonably and pay attention to what you're doing, you can end up with a decent waffle. I'm sure I could, but I have to admit I haven't tried it either... No waffle iron in the house.
>
> # Wow, that's impressively awful. I can see the use for such a book in
> # helping insecure cooks learn to improvise, but not providing even
> # rough proportions means that a reader would likely have to clean up
> # several messy failures before reaching a workable set of proportions
> # through trial and error.
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