Chuck

Yeah, a lot of bad, the carcasses of a lot of bad cakes have been left in its wake. Sure. To get where we are today.

And I bet in the olden days when times were a little tougher, they probably still ate those cakes. Oh, yeah, I would guess so. You know, you probably didn't just toss it out to the mules. No, you gave them to sailors who were glad to have them. All right, that brings us to flour. Very, very important ingredient in most baked goods. And flour is what is going to really be the binding agent.

And I bet in the olden days when times were a little tougher, they probably still ate those cakes. Oh, yeah, I would guess so. You know, you probably didn't just toss it out to the mules. No, you gave them to sailors who were glad to have them. All right, that brings us to flour. Very, very important ingredient in most baked goods. And flour is what is going to really be the binding agent.

And I bet in the olden days when times were a little tougher, they probably still ate those cakes. Oh, yeah, I would guess so. You know, you probably didn't just toss it out to the mules. No, you gave them to sailors who were glad to have them. All right, that brings us to flour. Very, very important ingredient in most baked goods. And flour is what is going to really be the binding agent.

It's really going to hold everything together. Give it its structure. Yeah, a lot of structure and strength. And this is – when you mix these proteins with water, it's going to form gluten and gluten – I know a lot of people hate gluten, my wife being one of them.

It's really going to hold everything together. Give it its structure. Yeah, a lot of structure and strength. And this is – when you mix these proteins with water, it's going to form gluten and gluten – I know a lot of people hate gluten, my wife being one of them.

It's really going to hold everything together. Give it its structure. Yeah, a lot of structure and strength. And this is – when you mix these proteins with water, it's going to form gluten and gluten – I know a lot of people hate gluten, my wife being one of them.

But gluten is a pretty key ingredient here, although I will say they've come a long way now with gluten-free cakes. They have. It doesn't make you quite as sad to eat one. No, they're pretty good now. If you get a good gluten-free cake, it's... Well, a cheesecake is gluten-free, so that's okay with me. I mean, you know, your standard... substitute flour, they've just gotten a lot better, I think.

But gluten is a pretty key ingredient here, although I will say they've come a long way now with gluten-free cakes. They have. It doesn't make you quite as sad to eat one. No, they're pretty good now. If you get a good gluten-free cake, it's... Well, a cheesecake is gluten-free, so that's okay with me. I mean, you know, your standard... substitute flour, they've just gotten a lot better, I think.

But gluten is a pretty key ingredient here, although I will say they've come a long way now with gluten-free cakes. They have. It doesn't make you quite as sad to eat one. No, they're pretty good now. If you get a good gluten-free cake, it's... Well, a cheesecake is gluten-free, so that's okay with me. I mean, you know, your standard... substitute flour, they've just gotten a lot better, I think.

And finally, that brings us to the liquids. The liquids are obviously going to help keep things moist. They hydrate those proteins. They allow all those chemical changes to take place. But that liquid does, when you actually bake the cake, when it comes time to put it in the oven, which we're going to get to here in a sec, that creates a steam, like that liquid cooks out and vaporizes.

And finally, that brings us to the liquids. The liquids are obviously going to help keep things moist. They hydrate those proteins. They allow all those chemical changes to take place. But that liquid does, when you actually bake the cake, when it comes time to put it in the oven, which we're going to get to here in a sec, that creates a steam, like that liquid cooks out and vaporizes.

And finally, that brings us to the liquids. The liquids are obviously going to help keep things moist. They hydrate those proteins. They allow all those chemical changes to take place. But that liquid does, when you actually bake the cake, when it comes time to put it in the oven, which we're going to get to here in a sec, that creates a steam, like that liquid cooks out and vaporizes.

So that steam expands the air cells and that volume, and it really lends itself to the light, airy structure and texture that you're going to get.

So that steam expands the air cells and that volume, and it really lends itself to the light, airy structure and texture that you're going to get.

So that steam expands the air cells and that volume, and it really lends itself to the light, airy structure and texture that you're going to get.

All right. Well, we should talk about ovens. Yeah. I was about to say you can't bake a cake without an oven, but apparently you can. You can in Egypt. Yeah. Ancient Egypt. All right. So let's say we're not in ancient Egypt. Let's say we're in regular North America and Europe. And the 18th century is basically when the semi-closed oven came around.

All right. Well, we should talk about ovens. Yeah. I was about to say you can't bake a cake without an oven, but apparently you can. You can in Egypt. Yeah. Ancient Egypt. All right. So let's say we're not in ancient Egypt. Let's say we're in regular North America and Europe. And the 18th century is basically when the semi-closed oven came around.

All right. Well, we should talk about ovens. Yeah. I was about to say you can't bake a cake without an oven, but apparently you can. You can in Egypt. Yeah. Ancient Egypt. All right. So let's say we're not in ancient Egypt. Let's say we're in regular North America and Europe. And the 18th century is basically when the semi-closed oven came around.

And before this, if you were baking cakes well, you were probably a professional baker because these ovens weren't in every household.