All right, don’t burn them, but get ready to free yourself from the tedium of teaspoons and half-teaspoons. I’m on a late-night Lifehacker kick, and I just found a foodie-related article on baking ratios.
Culinary Institute of America-trained chef Michael Ruhlman postulates that if you sit down and memorize a few basic ratios (2 parts flour and liquid + 1 part egg and butter make a quickbread), you can tweak them to bake whatever you want (lemon zest for a lemon cake, sugar and vanilla for pancakes).
Intriguing. And while Ruhlman’s book is for sale on Amazon, if you’re a poor college student like us, you can glean the basics from his Lifehacker interview or just looking at the diagram on the cover (click on the image up there for a nice large JPEG). Heh.