I can count the number of times I've baked on one hand, but I've consumed enough homemade baked goods to know that store-bought sweets aren't worth the calories. So I was intrigued by the Perfect Bake, which promises to "turn anyone into a pastry chef."
Based on my experience with the product, I think a child could use it to whip up a delicious batch of chocolate diablo cookies from scratch as easily I did. But I could also say the same if that child learned the traditional way, and didn't rely on a fancy scale plugged into an iPad.
And then that child could apply those acquired skills to other culinary adventures.
Baking isn't the terribly difficult task Brookstone would have you think it is: "Now you don't need to be a scientist to bake perfectly" reads one claim on the side of the box. Like I said, I'm no expert, but I've learned that as long as you don't leave out key elements (baking soda or powder, for instance), your recipe will tolerate a little too much or a little too little of this or that. The Perfect Bake's claim to eliminate the need to measure ingredients is just silly.
Here's what you get with the $70 Perfect Bake system: A battery-operated digital scale, three plastic mixing bowls, an oven thermometer, a stand to prop up your smartphone or tablet, and an app with a few hundred recipes. Plug the scale into the headphone jack on your smart device (I used an iPad 2), launch the app and choose a recipe, and you're ready to start.
The app lists all the ingredients you'll need, so you can make sure you have everything. It also lists any prep work you should do, such as allowing certain ingredients to come to room temperature, lining your cookie sheet, and preheating your oven.
The next step is to mix the dry ingredients, with the app instructing you to pour each one into the bowl you've placed on the scale. The app interacts with the scale, displaying a rising line as you pour in the ingredient, and it dings when you've hit the right amount.
Put too much of any one ingredient in the bowl and you'll will throw the whole system off because it works according to the incremental weight of the ingredients in the bowl. Add too much flour, and you'll be guided to put in too little cocoa, sugar, and baking soda, for instance. After all, it's very difficult to remove any excess ingredient once it's in the bowl.
But the next step in the process--mixing the liquid ingredients--is what really irked me. You don't use the scale at all here; you rely on old-school measuring cups and spoons. I've found that I have much better control scooping dry ingredients--flour and sugar, for instance--than pouring them out of their containers. And if you're using those kitchen implements for the wet ingredients anyway, you might as well use them for the dry makings, too.
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