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> I'm dead certain that when some recipe says "1/2 tsp of pepper" the chef who wrote it never measured it until asked to write it down. Yeah, there isn't a cor
by balfirevic 3y ago
> I'm dead certain that when some recipe says "1/2 tsp of pepper" the chef who wrote it never measured it until asked to write it down.
Yeah, there isn't a correct amount of pepper anyway. You might like it more or less peppery. Not all ingredients are flexible like this, but many are.
- Scoundreller 3y agoAnd measuring flakes or grinds of something by volume will yield varying amounts depending on how it's milled or broken down. How hydrated it is. How packed it got during shipping. One could measure by weight, but again, moisture will impact this. The genetics aren't well controlled, so the potency per unit weight varies, along with flavour profile. Some chemicals evaporate quickly, others slowly, and that can also change depending on humidity and temperature. Pepper isn't 1 chemical. What grinds my gears is when someone says a recipe has too many flavours, ignoring that they've added hundreds of flavours via 1 ingredient.