3 ms·

I assume that essentially means "to taste," you have the correct ratios, mix all the spices and add spice mixture slowly until dish tastes good. Do people norm

by astura 6y ago

I assume that essentially means "to taste," you have the correct ratios, mix all the spices and add spice mixture slowly until dish tastes good. Do people normally measure spices? I never do. Ever. I assume the cook's lack of exact measuring (eyeballing) is why it says "spoonful", rather than "teaspoon."

ghaff 6y ago
>Do people normally measure spices? If I'm working from a recipe, yes? I don't sweat extreme precision, but I do use measuring spoons. Especially in something like a cookbook, I assume the author has put some thought into the measurements.
- moron4hire 6y ago
  That... Really depends on the cookbook. I'd be very surprised if the authors of some of the more popular "celebrity chef" books had actually cooked all of the recipes in their own books. The books are often anthologies of recipes found from other sources. I've definitely encountered recipes in his that were impossible to perform the way they were written.
ydant 6y ago
> Do people normally measure spices? For me, no, not anymore. Recipes serve as inspiration and I rarely do more than scan the ingredients list and then go off to make something (inspired). It's taken me a lot longer to develop a great intuition of which herbs, spices, and ingredients combine to make a great flavor than it did to develop the intuition of how /much/ to use if I know what I'm using. The problem here is the threeish kinds of cooks: - beginner - experienced recipe follower - experienced intuitive I've been asked for "recipes" by people in camp #2 - and they don't know what to do with what I'm able to give them. Which is fair - my recipes are just a list of general ingredients, spices, and a method of cooking in my head. "These vegetables (sauté), these meats (brown), combine, these spices ("enough", go heavy on this particular one), this preparation (slow simmer for hours, like a chili), this finish." Camps #1 and #2 want exactly the same thing, they just need varying level of specificity. Both would strongly prefer you give them exact measurements. My guess is #1/#2 is the bulk of people who cook. The recipe cards that everyone's family seems to have as heirloom keepsakes - those are all more #2 with a dash of #3 ambiguity thrown in to throw off any people trying to copy grandma's old recipe. The recipes swapped at potlucks and family dinners - same. There's usually a (simpler or more shortcuty than the person might want to admit) recipe buried under there.

by astura 6y ago

ghaff 6y ago

>Do people normally measure spices? If I'm working from a recipe, yes? I don't sweat extreme precision, but I do use measuring spoons. Especially in something like a cookbook, I assume the author has put some thought into the measurements.

moron4hire 6y ago
That... Really depends on the cookbook. I'd be very surprised if the authors of some of the more popular "celebrity chef" books had actually cooked all of the recipes in their own books. The books are often anthologies of recipes found from other sources. I've definitely encountered recipes in his that were impossible to perform the way they were written.

ydant 6y ago

> Do people normally measure spices? For me, no, not anymore. Recipes serve as inspiration and I rarely do more than scan the ingredients list and then go off to make something (inspired). It's taken me a lot longer to develop a great intuition of which herbs, spices, and ingredients combine to make a great flavor than it did to develop the intuition of how /much/ to use if I know what I'm using. The problem here is the threeish kinds of cooks: - beginner - experienced recipe follower - experienced intuitive I've been asked for "recipes" by people in camp #2 - and they don't know what to do with what I'm able to give them. Which is fair - my recipes are just a list of general ingredients, spices, and a method of cooking in my head. "These vegetables (sauté), these meats (brown), combine, these spices ("enough", go heavy on this particular one), this preparation (slow simmer for hours, like a chili), this finish." Camps #1 and #2 want exactly the same thing, they just need varying level of specificity. Both would strongly prefer you give them exact measurements. My guess is #1/#2 is the bulk of people who cook. The recipe cards that everyone's family seems to have as heirloom keepsakes - those are all more #2 with a dash of #3 ambiguity thrown in to throw off any people trying to copy grandma's old recipe. The recipes swapped at potlucks and family dinners - same. There's usually a (simpler or more shortcuty than the person might want to admit) recipe buried under there.