I wanted to ask about the process you go through when coming up with a new recipe. How much trial and error goes into developing a new cake, how you think about using different ingredients, things like that. You talked about the inspiration for cereal milk ice cream and so on in the Chef's Table episode, but I was just curious what happened afterwards -- how many batches of cereal milk did you make before you reached on one you were happy with?
As a statistician who grew up watching Good Eats, I've been really interested in the analytical side of cooking and thinking about "food science", so I was just wondering how you apply your analytic side when you bake.
Thanks!
(Oh also, I would love to get a signed copy of your book -- what would be the best way to get one?)
ZeroCardinality11 karma
Hi Christina,
I wanted to ask about the process you go through when coming up with a new recipe. How much trial and error goes into developing a new cake, how you think about using different ingredients, things like that. You talked about the inspiration for cereal milk ice cream and so on in the Chef's Table episode, but I was just curious what happened afterwards -- how many batches of cereal milk did you make before you reached on one you were happy with?
As a statistician who grew up watching Good Eats, I've been really interested in the analytical side of cooking and thinking about "food science", so I was just wondering how you apply your analytic side when you bake.
Thanks!
(Oh also, I would love to get a signed copy of your book -- what would be the best way to get one?)
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