Baking my own cake......

The tasty aroma of my first cake, its chocolate color and its grainy foamy texture is as raw in my mind as the debacle of the second cake that was like another rubber piece shining on account of the butter and fat in it. My first cake was made to rule.....i mean i had followed each and every step of the easiest cake recipe and based on this success i started navigating through the myriad recipes available on net.........sailing through all this i realised that either my vocabulary was weak or the cooking  world has gone too far while I was busy doing calculus, Laplace, Fourier etc.......Being cooking with my mother since a long time i thought i knew a lot but when i read through these websites many of the times i didnt even understand the steps they said.....like blending till soft peaks and till stiff peaks, then folding etc etc...what i did was what meagre i knew....but with debalces and disasters i understood the importance of these intermediate steps.......I learnt and am still learning these things.

   Recently I watched an epsiode of Masterchef Australia where they were dealing with use of molecular gastronomy in cooking....no doubt the world of cooking has gone too far.....but still there always will be the beginners like there always will be the newborns even though the world is full of oldies........so being one of the newborns in the cooking world i thought of jotting down all that i have learned while trying to trace this fast moving cooking world's footsteps, maybe beginners after me find it all in one place.....or maybe my daughter (wen i will have one) will sit in the kitchen with her Ma's blog on her laptop......or on a Galaxy Tab sorta thing .....maybe. So this blog would contain all those small things like peaks and cones.....and my recipe successes in between.......

Read for more if you love cooking......