When you make a desert, you can be a recipe follower, or, a freestyler.
With the apple crumble, I’m a freestyler. Sure, there’s a recipe a few layers below, but I’m more than a little flexible.
In the topping, even though there are just a few ingredients, if you change one of these, you’ll get a different outcome.
And so, here’s the problem with freestyling. You’re constantly are changing a bunch of variables.
I can’t say this crumble was particularly good because it had more butter, or, more sugar, because the volume of oats may have also changed.
It’s no longer science. There’s no control.
Maybe we can call it art.
Sometimes freestyling is OK. Sometimes it’s fun, but it’s often not the best option if you want to develop a clear, longer term strategy in an area that really matters.
