Originally Posted by pquinene
Baking is science.
Yes, i understand/know this
What i said was its not ROCKET science......meaning one doesnt have to have a degree in rocket science to prep, make and bake them.
Why do you think most professional recipes are written according to weight not volume?
Yes, but there are recipes that are volume based......and one doesnt need to be profesional to use that kind of recipe.
Try an oldy but a goody.... Australian Scone recipe using just an old teacup to measure all your ingerdiants in......
You will never et anything so warm, soft and mourish.
It boils down to the ratio of fat, starch, protein, acid, and base molecules....see, here is another example of rocket science...
No wonder so many people come on to CC asking everyday questions and having self doubt....because they are bombarded with this kind of sentance.
No wonder the art of baking has gone out the window.... it should be enjoyable - it should be fun and should be easy.
Its Baking - not constructing the next rocket to head into space.
And if someone doesn't have a convection oven to quickly cook the entire batter at the same time, then there are several things that can be done.
Oh for goodness sake - now you are drawing a long bow...
Over 50 years ago i can clearly remember my GM baking little mac shells and her little oven back then was fueled by wood.
Please, this is where i return to my original saying of *making them doesnt need to be Rocket Science*
Her kitchen wasnt air-conditioned during the stinking hot summers but cooled by a tiny little fan.
While the question/problem was whether the macs come off easily, I stated that my suggestions would help them turn out correctly and come off without browning too much.
They ccme off easily when slightly cooled -
Any mac cookbook will tell you to allow them to cool slightly before removing from baking tray.
for a couple of reasons...
1 - because they are still softish nd you dont want to ruin the shape
2 - you dont want them to crack.
3 - you dont want to burn your fingers if not using a spatular.
Just the same as noone i know tries and gets a cake out of a cake tin AS SOON AS IT COMES OUT OF THE OVEN.
It's easy to make pretty macs; macs that are filled with meringue are harder to come by.
I have no idea where you live - but i am having trouble following what you are on about.
There must be some rather shabby macs sold wherever it is that you live
Ever notice most people post pictures of intact macs? How many actually take a pic of the insides?
Bluehue throws her hand up admitting to this.
It would be like me posting a picture of a half ganached cake - who wants to see that - people want to see the end product.....
The see my creations in the raw so to speak when they come for a cake tasting......
Again, baking is science. yes....BUT not rocklet science.
My suggestions are based on science and experience. i am happy for you.
Crack open the books by Paula Figoni and Shirley Corriher...you'll discover plenty. No i dont have to - i know how and do make gorgeous little macs....have for many a year - and whats amazing is that i have done so without all the rocket science.