She wasn’t a bad cook, but baking was too much like science – or alchemy – for her liking.
All cooking is science, by cooking food, heating it, your changing its cellular structure & different ways of heating do it, obviously differently & so the reaction, the end result, is different. Everything you add or take away changes it.
But yes baking is harder as there’s less room for error, kinda like molecular gastronomy…..
