I not sure. How I learned was from reading Recipe Books, Magazines and Internet stuff. Been cooking for many years and I think I good as many love my "Sweets".
I give you some basics;
Most Recipes are listed in the order in which you add ingredients. The Base stuff is first, this what you have to have followed by optional things, like "Sage or Garlic".
Recipes are a guideline and can be modified for individual taste. You not like Garlic, then you not add Garlic. You like Cinnamon then add it. But your "BASE" ingredients need to be there.
Say a base calls for 3 eggs, you may be OK with 2 eggs if that all you have. But, you want to stay close on measurements. Especially Breads, they can be real particular on everything being there and in correct proportions.
That really all you need to know and get reading Recipes and learning what is used and why. Eggs are usually a Binding Agent to hold everything together for example. When you eat at a Restaurant try to figure out what all in something from tasting. Heck, I make what I call my "Three layer sex pie" all I did was see it in a Restaurant and bought a piece to taste. From knowing how to make the Three separate parts already, it was not hard to know how it go together. Wish I could help you more and I hope what I have said will help.
2006-11-30 04:05:16
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answer #1
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answered by Snaglefritz 7
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If you cannot find any classes near by, you can try the following site. http://www.wilton.com/classes/index.cfm, Wilton also sells the instructional videos and they are very easy to follow.
2006-11-30 04:02:46
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answer #2
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answered by Tiggzz 2
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