carianna-in-wa
Well-known member
Don't forget "1 shallot, finely minced". Shallots can be tiny or huge!
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today's question: what do you find to be the most useless units of measure for cooking. i'll start
- Thread starter rvb
- Start date
How about "juice of" a lime, lemon, or orange. Some citrus fruits are ultra juicy, some extremely
dry - will definitely alter the outcome. It can often be adjusted with savory dishes, but in baking, it can seriously affect the results. Another one I love is "zest of" a lime, lemon, orange...
dry - will definitely alter the outcome. It can often be adjusted with savory dishes, but in baking, it can seriously affect the results. Another one I love is "zest of" a lime, lemon, orange...
shaun-in-to
Well-known member
As a cookbook editor, I'm curious why the above are objectionable ...
In each case, the amounts required will vary considerably, the first because of a person's taste, the second because of the dryness of the flour, the temperature, etc. I see these and similar terms used frequently, so I wonder what might be a clearer wording for you.
In each case, the amounts required will vary considerably, the first because of a person's taste, the second because of the dryness of the flour, the temperature, etc. I see these and similar terms used frequently, so I wonder what might be a clearer wording for you.
Yes, because there is no universal knowledge for terms like "firm" and
while this is not difficult for a seasoned cook to figure out, for a new cook it is almost impossible and an almost surefire way to fail when making a recipe for the first time.
Having lived in different climates I fully understand that the amounts of certain ingredients vary- more than most recipes reveal- to get the "perfect" ending and recipes cannot be written to cover all the variances.
How to word it differently? I can't think of a way- probably what is done now is as close as it can get- as far as the final dough consistantcy is concerned anyway. It is just frustrating to see people struggle with recipes when they have enthusiasm and the desire to cook and bake- then cannot figure out vague instructions in recipes.
An even worse problem though, is to see the incredible number of recipes everywhere- in cookbooks, on the internet, in newspapers and magazines that are carelessly published- that have wrong amounts of ingredients, ingredients left out and instructions that don't work.
while this is not difficult for a seasoned cook to figure out, for a new cook it is almost impossible and an almost surefire way to fail when making a recipe for the first time.
Having lived in different climates I fully understand that the amounts of certain ingredients vary- more than most recipes reveal- to get the "perfect" ending and recipes cannot be written to cover all the variances.
How to word it differently? I can't think of a way- probably what is done now is as close as it can get- as far as the final dough consistantcy is concerned anyway. It is just frustrating to see people struggle with recipes when they have enthusiasm and the desire to cook and bake- then cannot figure out vague instructions in recipes.
An even worse problem though, is to see the incredible number of recipes everywhere- in cookbooks, on the internet, in newspapers and magazines that are carelessly published- that have wrong amounts of ingredients, ingredients left out and instructions that don't work.
barbara-in-va
Well-known member
More of an instruction than a measurement: what does soak/marinate overnight mean?
Does it mean for 8 hours, 12 hours, 24 hours? I always get confused.
Does it mean for 8 hours, 12 hours, 24 hours? I always get confused.
sandi-in-hawaii
Well-known member
I would love a guideline, like michelle says, with the clause that it could be increased or decrease
If I'm trying a new recipe, and have no idea how it's supposed to taste, I would love to have a starting point. Then I could adjust upwards or downwards, if the recipe were a keeper, to sui my taste.
And bread is such a intuitive thing - it would be great if we had someone next to sue to tell us what is too firm or what is too soft, but if we have to rely on the printed word, starting measurements are good.
If I'm trying a new recipe, and have no idea how it's supposed to taste, I would love to have a starting point. Then I could adjust upwards or downwards, if the recipe were a keeper, to sui my taste.
And bread is such a intuitive thing - it would be great if we had someone next to sue to tell us what is too firm or what is too soft, but if we have to rely on the printed word, starting measurements are good.