I have to confess. I really can't stand baking. At least that's what I have always maintained. I think it's the exactness of it. When I'm preparing a soup, sauce, or entree there is always room for improvisation. In baking everything has to be more or less exact. Otherwise there can be disastrous conclusions. And quite frankly if you screw up you may not have time to correct the mess before service. This is and the fact that I really enjoy the energy of the line are probably why I am averse to the role of the baker. I cannot, however, avoid baking altogether in my current position and so I have been forced to confront my inner baker with offerings such as these.
On the way I have found out that making tart shells is not as easy as I thought it would be. Pastry cream is not as hard as I had envisioned and ganache can be really fun. So perhaps baking is not as evil as I had thought. At any rate it's something I have to do so I might as well become as proficient as I can so it's not such a chore. Who knows maybe I'll really take the plunge and start making my own bread for the lodge as well. But let's not get too carried away.
On the way I have found out that making tart shells is not as easy as I thought it would be. Pastry cream is not as hard as I had envisioned and ganache can be really fun. So perhaps baking is not as evil as I had thought. At any rate it's something I have to do so I might as well become as proficient as I can so it's not such a chore. Who knows maybe I'll really take the plunge and start making my own bread for the lodge as well. But let's not get too carried away.
