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The problem with old cookbooks is that ingredients and tastes change dramatically over the years. Pork for example in the 50s was way, way different than pork
by qbasic_forever 4y ago
The problem with old cookbooks is that ingredients and tastes change dramatically over the years.
Pork for example in the 50s was way, way different than pork today--in the 70s and 80s pork producers decided pork had a bad reputation and bred pigs to be leaner with less fat so it would be sold as healthy food (remember the slogan, 'Pork: the other white meat'?). So if you had pork chops in the 50s they were much fattier and better tasting, almost like steak, vs. what you get today. A tomato meat sauce from that era might have you just use fat pork chunks instead of beef and if you make that same recipe to the letter today you'll just get dry nasty shredded pork.
Another example is jello and aspic. In the 60s jello was new and turned into a fad to make aspic-like dishes, basically meat inside a rich and hearty congealed fat. If you look at cookbooks of that era you'll see all kinds of horrifying things like tuna fish in jello--it was novel at the time but now a curiosity.
Old cookbooks are fun but IMHO I would stick with stuff from recent decades.
- ben7799 4y agoJoy of cooking has been updated many times since 1950. The editions from 30 years ago already had changes and guidance related to the changes in the way pork is raised/bred/produced. All those Aspic & gross molded meat recipes were banished from mainstream cookbooks 40+ years ago too. The internet recipes certainly don't take this kind of thing into account. Lots of them are bad versions of recipes that were plagiarized from famous cookbooks, which changes that don't make sense or issues that you will discover if you follow the recipe. Many of these recipe blogs are not interested in quality of the recipe, just quality of the SEO and getting their ad dollars. They are also certainly not interested in keeping the recipe healthy since they are probably not actually making the food from the recipe and eating it. You can do far better with an actual cookbook. I think the actual recipes on the internet are probably all just content farm nonsense. ChatGPT is probably really useful for writing the nonsense stuff at the top of the blog that helps with SEO!
- qbasic_forever 4y agoNo one mentioned Joy of Cooking here, and you glossed over my recommendation to get a cookbook from recent decades (not the 50s!)... like an updated version of The Joy of Cooking.
- nofreelunch 4y agoJoy of cooking was mentioned multiple times here. Are you alright? What is the problem? You are being really pushy about a topic you seem to have marginal knowledge of.
- qbasic_forever 4y agoJoy of Cooking was mentioned zero times in the comment I made originally and was replied to here above. I have no idea why the reply to me above mentioned it. Betty Crocker cookbook is what this whole comment thread was about. I trust you realize there is a very big difference between Joy of Cooking, a book written by the late Julia Childs, and The Betty Crocker Cookbook, a book written by a fictitious person invented by a giant corporation to market and sell their processed food. Please read and comprehend before you reply.
- nofreelumch 4y agoAgain, you are wrong. Julia Child had nothing to do with writing the Joy of Cooking. You have no fucking clue what you are talking about. Sit down little man.
- grigri907 4y agoWhy the deceptively-named second account?
- bluGill 4y agoMore than once I've seen an internet recipe on a large site where the person who submitted the recipe says what is published has minimal relation to what they submitted. All too often I see ketchup substituted for tomato sauce and a bit of sugar.
- nofreelunch 4y agoProfessional chef of 20 years here. Old Betty Crocker cookbooks are absolutely essential in any kitchen library, and vary from year to year, so it is worth having several. Some of the best, most reliable recipes you will ever find will come from these sources. Your advice here is terrible. Don't give advice that you aren't qualified to. As long as the recipes use standard measurements (i.e. no "knuckle of butter" type measurements) you are in great hands with Betty Crocker manuals and Joy of Cooking. Also, Julia Child and Jacques Pepìn are not from recent decades. It is difficult to overstate how terrible your advice here is.
- qbasic_forever 4y agoBetty Crocker is a marketing invention. She is a fictitious character made to sell food: https://en.m.wikipedia.org/wiki/Betty_Crocker https://en.m.wikipedia.org/wiki/Betty_Crocker I don't think you know what you're talking about, lol. At least recommend someone that exists and has legitimately good advice and history like Julia Childs and The Joy of Cooking.
- nofreelunch 4y agoYou obviously didn't read my comment. I prefer Joy of Cooking to Betty Crocker manuals, but both are written by teams of culinary professionals. Edit: in regard to your rambling point about changes in food production and popularity of dishes falling out of style, my 2006 edition of Joy of Cooking has 8 recipes for aspics and savory mousses (like lobster). The recipe for turtle soup calls for 1 pound of canned or thawed turtle meat cut into 1/2 inch chunks. Please stop invalidating others' exploration into topics you speak so authoritatively of from a position of ignorance.
- qbasic_forever 4y agoYour attitude which started with your first comment is terrible. You're getting what you give here. Lurk more before you post.
- fknorangesite 4y ago
- psychphysic 4y agoThere's a great YouTube channel I'm not 100% of the name since I subscribed ages ago. Tasting history with Maximilian And I've never recommended it to anyone but I bet if someone enjoyed your comment as much as I did they'd enjoy that channel!
- Tams80 4y agoWell, he did just recently cook and eat leather, the mad man.