Let’s perhaps try and clarify what we mean here. Cooking has a larger margin of error than baking—is that what you’re referring to? (If so, then I agree.) Or are we talking about being able to repeatably get a specific result (which is how I read the OP)?
Hmm, I am not fully sure what people meant in context, but I would guess it referred to the “margin of error” thing. Like, people have told me many times that they have much more frequently produced approximately inedible batches of baked goods than they have produced inedible batches of other food.
I am not competent at either baking or cooking, but I’ve definitely heard this 10+ times over the years (and never the opposite).
Let’s perhaps try and clarify what we mean here. Cooking has a larger margin of error than baking—is that what you’re referring to? (If so, then I agree.) Or are we talking about being able to repeatably get a specific result (which is how I read the OP)?
Hmm, I am not fully sure what people meant in context, but I would guess it referred to the “margin of error” thing. Like, people have told me many times that they have much more frequently produced approximately inedible batches of baked goods than they have produced inedible batches of other food.