On Dec 19, 2008, at 6:43 PM, Ben Goertzel wrote:
Although, I note, I know a really good baker who makes great cakes
in spite of the fact that she does not eat sugar and hence does not
ever taste most of the stuff she makes...
But she *used to* eat sugar, so to an extent she can go on memory
Fortunately, baking is more about process control than flavor control.
Unlike normal cooking, which is significantly fine-tuned by taste, the
taste of baked goods is pretty invariant. On the other hand, baking
requires a lot of attention to detail and process precision that
normal cooking does not. Which is why I am merely an adequate baker
instead of a great one. :-)
Cheers,
J. Andrew Rogers
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agi
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