Cooking vs Baking: Are They Really That Similar?
Baking and cooking are quite similar, right? Well, maybe not as much as one would think. While baking and cooking are in the same realm, there are distinct differences.
By definition, and according to The Chef & The Dish, not all cooking is baking, but all baking is cooking. Baking is a specific type of cooking that requires dry heat, like an oven, and precise measurements. Baking is for making things such as pastries, bread, and cakes. But cooking is a much wider umbrella that includes far more food types and techniques, is overall much more flexible, and does not always require an oven.
Baking requires precision; you have to be accurate with every ingredient to get the desired result. You normally cannot change an ingredient or step just because you want to–unless you fully understand the effects the change will have on the rest of the recipe. For example, a common step in many baking recipes is melting chocolate using the double boiler method, which is when you have a pot of simmering water and place a metal bowl of chocolate on top of the pot to melt the chocolate. But a common problem people run into when melting chocolate is the chocolate seizing. Seized chocolate is a more solid, grainy, thick, and lumpy mixture. According to Ethel M Chocolates, this occurs when a small amount of liquid is added to the chocolate—just a couple drops could cause an entire batch to seize. So, let’s say someone unaware of this wants their melted chocolate to be a bit thinner and less sweet. A logical idea would be to add some milk to the chocolate while it is melting. But even a couple of drops of milk would cause the chocolate to seize. And in the double boiler method, it is very easy for a few drops of water to make it into the chocolate accidentally because the chocolate is right above a simmering pot of water. This is just one example of how exact one needs to be with baking and how a knowledge of science and chemistry can come in handy.
Cooking, on the other hand, is much more flexible. You can taste as you go and change ingredients mid-cooking, adding spices or sauces, based on your liking. It’s also easier to alter and create your recipes. And most of the time, one small mistake or change will not ruin an entire meal so badly that it’s inedible.
Even with these stark differences, baking still allows for creativity. Just turn to The Great British Baking Show! Both baking and cooking have their strengths and weaknesses, and while my personal favorite will always be baking because of the more artistic aspects, there are plenty of reasons to prefer cooking.