Cooking is an art. There are dynamic relationships between ingredients, causing complex reactions that either end in a successful dish or something that gets put out in the backyard at night to feed the friendly neighborhood raccoon. Not that I’ve done this (often). Many dishes don’t require precision of measurements, and many dishes benefit from combining unique ingredients into something unexpected, like a green salad made with fresh peaches, shaved fennel, goat cheese, toasted pine nuts, and a vinaigrette made with a raw egg yolk (trust me, it’s good). However, there are certain circumstances in which precision is not optional. One turn too few of a mixing bowl containing egg whites can take a soufflé from a beautiful tower of delicious gravitational defiance to a lifeless pile of cooked flour, sugar, and eggs. And don’t even get me started about what happens when you accidently let a speck of yolk into your egg whites.
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