American culinary terms
Dec 2nd 2010, 4:40 pm
#46
WTF?
Joined: Aug 2003
Location: Homeostasis
Posts: 79,367
Re: American culinary terms
If it doesn't state, I'd either A) Stay away from the recipe or B) Just use the spoon and level method which can work if you know what you're doing and can judge the dough/batter to be of the right hydration or consistency.
Most of these recipes will most likely contain leavening agents anyway so even half an ounce either way isn't going to make a noticeable difference to the inexperienced eye.
Most of these recipes will most likely contain leavening agents anyway so even half an ounce either way isn't going to make a noticeable difference to the inexperienced eye.
Dec 2nd 2010, 4:47 pm
#48
Joined: Aug 2004
Location: Eugene, OR
Posts: 1,352
Re: American culinary terms
Last month I made mini pumkpin pies and forgot to put the sugar in (I'd thought it was sweetened condensed milk but it wasn't). I ended up using a sugar garnish, which worked just as well if a trifle crunchy.
Professional chef I ain't
Though I also learned I only need about a third of the sugar called for in the recipe for it to taste just as good!
Professional chef I ain't
Though I also learned I only need about a third of the sugar called for in the recipe for it to taste just as good!
Dec 2nd 2010, 4:48 pm
#49
Joined: Apr 2002
Posts: 35,082
Re: American culinary terms
Will do
The only real problem is her palette is very limited and I get bored of cooking the same things. Once I have my own kitchen set up I'm going to start trying her on new foods. Right now, relying on whatever kitchen space I can scavenge from my father in law doesn't lend itself to extensive culinary endeavor.
The only real problem is her palette is very limited and I get bored of cooking the same things. Once I have my own kitchen set up I'm going to start trying her on new foods. Right now, relying on whatever kitchen space I can scavenge from my father in law doesn't lend itself to extensive culinary endeavor.
No trying to 'expand her palette' with organ meats or any of that other weird stuff (to be fair, I tried a bite of steak & kidney pie last night, that's right people, we had gorgeous pies last night.. beef & stout for me, TYVM).
Dec 2nd 2010, 4:49 pm
#50
BE Forum Addict
Joined: Aug 2009
Location: Silicone Valley
Posts: 1,730
Re: American culinary terms
If it doesn't state, I'd either A) Stay away from the recipe or B) Just use the spoon and level method which can work if you know what you're doing and can judge the dough/batter to be of the right hydration or consistency.
Most of these recipes will most likely contain leavening agents anyway so even half an ounce either way isn't going to make a noticeable difference to the inexperienced eye.
Most of these recipes will most likely contain leavening agents anyway so even half an ounce either way isn't going to make a noticeable difference to the inexperienced eye.
Dec 2nd 2010, 5:58 pm
#55
Badger Badger Badger
Joined: Jun 2010
Location: Montpelier, Vermont
Posts: 491
Re: American culinary terms
Yeah yeah yeah, just make her some sausage rolls and she's yours forever.
No trying to 'expand her palette' with organ meats or any of that other weird stuff (to be fair, I tried a bite of steak & kidney pie last night, that's right people, we had gorgeous pies last night.. beef & stout for me, TYVM).
No trying to 'expand her palette' with organ meats or any of that other weird stuff (to be fair, I tried a bite of steak & kidney pie last night, that's right people, we had gorgeous pies last night.. beef & stout for me, TYVM).
Dec 2nd 2010, 6:20 pm
#59
Concierge
Joined: Apr 2001
Posts: 46,387
Re: American culinary terms
True, however, many desserts and and pastries are a feel right cooking experience. When you are making the dough for a crust or a sauce, a proficient cook will also go by feel, i.e. how thin/thick the sauce is, the texture of the dough when mixing or kneading. I've found that I will use the measurements given for a new recipe the first time making it but will inevitably change it on the second making to suit my taste buds.
Dec 2nd 2010, 7:44 pm
#60
WTF?
Joined: Aug 2003
Location: Homeostasis
Posts: 79,367
Re: American culinary terms
True, however, many desserts and and pastries are a feel right cooking experience. When you are making the dough for a crust or a sauce, a proficient cook will also go by feel, i.e. how thin/thick the sauce is, the texture of the dough when mixing or kneading. I've found that I will use the measurements given for a new recipe the first time making it but will inevitably change it on the second making to suit my taste buds.