Most people think that all cooking is pretty much the same, but that's not true. A cook (like one at a restaurant), can if they choose, experiment with recipes with little to no problem at all. A baker has to be a lot more strict because certain chemical reactions in the oven can change a recipe dramatically. A candy maker is even more extreme, and it requires a great knowledge of chemical reactions and food science. The article below is about a candy maker from Rhode Island’s Sweenors, it really gives you an idea of how perfect your candy making environment and your knowledge of candy science must be to make it work well.
Click here to read about this candy maker.
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