Things in recipes that amuse you
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just_Tomek wrote: »Another thing that never makes sense to me....
"add a bit of butter to the pan"....... and the cook dumps half a stick of butter in. WTF??
This is why I do not watch cooking shows, they just do not really teach anything. The exceptions are Alton Brown and America's Test Kitchen since they explain not only what to do but WHY they are doing it so I learn things I can apply to other things I make.
The only other exception when I was a kid was The Galloping Gourmet because he was just so much fun to watch.When chefs say - "...just a splash of oil or just a bit of butter..." The 'splash' is probably more than 1/4 cup+ of oil and 'a bit' is usually a stick or two of butter.
I commented on this type of thing a few pages ago...but someone disagreed with my thoughts...but it's true!🤣1 -
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The serving suggestion, bottom left hand corner.
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This amused me way more than it should! Just seen it on Pinterest:
‘The Best Homemade Greek Seasoning Ever!’
First ingredient? ‘ A quarter cup of Italian Seasoning’
Two ancient civilisations put firmly in their place!11 -
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'Quick' 'lunch' recipes that involve more than five ingredients and have to be served immediately.
I can only conclude that in chef-world, office kitchens have rather more facilities than mine ever seem to come with.
...though granted, there may be a reason my employers don't give me access to things with blades or fire
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One I found the other day was a crockpot recipe that had me cook everything and then put it in the crockpot. Not just sear the meat, but brown the onions, combine and cook sauce components, blanch some other stuff. Do they not understand the purpose of crockpot cooking is to toss it all in and leave home?8
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One I found the other day was a crockpot recipe that had me cook everything and then put it in the crockpot. Not just sear the meat, but brown the onions, combine and cook sauce components, blanch some other stuff. Do they not understand the purpose of crockpot cooking is to toss it all in and leave home?
Some meats do better if they are seared first but otherwise, I agree.
My crockpot lasagna does need to have the meat/tomato sauce made first but that is an exception. It uses no-cook noodles and cooks up nice in 8 or so hours. I make the sauce the night before and put together in the morning.0 -
I thought the idea that you had to put a random sprig of Rosemary next to the salt bowl, with a few leaves inside it, amusing.just_Tomek wrote: »Whats wrong with this? This does not say serving size. This simply shows that you put that salt bowl on the table for everything to use. I see nothing wrong with that.7 -
Unclear instructions, or someone who simply didn't reread what they wrote.
One of my favorites:
From a tres-leches recipe: In a medium bowl combine egg yolks and sugar in a large bowl.
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just_Tomek wrote: »One I found the other day was a crockpot recipe that had me cook everything and then put it in the crockpot. Not just sear the meat, but brown the onions, combine and cook sauce components, blanch some other stuff. Do they not understand the purpose of crockpot cooking is to toss it all in and leave home?
Some meats do better if they are seared first but otherwise, I agree.
My crockpot lasagna does need to have the meat/tomato sauce made first but that is an exception. It uses no-cook noodles and cooks up nice in 8 or so hours. I make the sauce the night before and put together in the morning.
ATK did a test regarding the searing of meat. Might be worth a read if you think that
Their results are exactly what I said:
"Another way to add flavor with a minimum of fat is by browning roasts on the stovetop before adding them to the slow cooker, which we take advantage of in a few recipes where this made a big difference."
True, I didn't specify what I meant by "some" but it wasn't necessary to make my point.3 -
Not exactly a recipe but instructions on a pre made frozen garlic bread roll: cook in medium oven for 21 minutes.
21 minutes??? Not 20 minutes- 21.
Does anyone really cook to the exact minute????
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just_Tomek wrote: »Another thing that never makes sense to me....
"add a bit of butter to the pan"....... and the cook dumps half a stick of butter in. WTF??
That!!! ⭐☝️0 -
i had this as a book in school. tons of recipes with the ingredient but no methods or amounts.
https://www.amazon.com/Repertoire-Cuisine-Renowned-Classic-Experts/dp/0812051084
we did figure it out.3 -
mikesphoto wrote: »Unclear instructions, or someone who simply didn't reread what they wrote.
One of my favorites:
From a tres-leches recipe: In a medium bowl combine egg yolks and sugar in a large bowl.
And in a similar vein, recipes that include an ingredient that they never tell you to add.4 -
"fold in the cheese"
Wha?1 -
@armyvet25 Even better than grape jelly is jellied cranberry sauce. Not as sweet. I use that in my picante meatballs and almost never have leftovers.4 -
FriendlyNeighborhoodEngineer wrote: »"fold in the cheese"
Wha?
What are you making that you saw that? When a recipe says to "fold" there is generally a good reason (usually so you don't break down the air bubbles that lightens the batter). My guess would be a cheesecake??0 -
New one:
Pour sauce over chicken
Sprinkle on herbs and spices
Use spatula to mix spices into sauce
Wouldn’t it be easier to mix everything before you pour the sauce...7 -
BarbaraHelen2013 wrote: »This is not so much in a recipe, but of a recipe. Also it doesn’t amuse me, it makes me cross!
Finding a recipe online which has been written/developed by someone who is not American, i.e. is given in grams, ml, etc and seeing a bunch of people complaining that they either had to convert it (oh the horror!), demanding the originator convert it to ‘regular’ measurements for them and just generally criticising the entire recipe because it’s not done in cups.
I realise I’m probably offending a bunch of people here with this, so apologies if I do...but there are people in the world who are not American and the entire rest of the world does exist, eat and cook.
It ridiculous to complain about either way, but I always see non-Americans complaining about recipes not being in metric.3 -
When I write out recipes for my own recipe box, I leave out most of the instructions because I automatically know what to do. I'm sure my kids will love that in the future! 😂1
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mikesphoto wrote: »Unclear instructions, or someone who simply didn't reread what they wrote.
One of my favorites:
From a tres-leches recipe: In a medium bowl combine egg yolks and sugar in a large bowl.
And in a similar vein, recipes that include an ingredient that they never tell you to add.
Or use ingredients in the instructions that aren't in the ingredient list.0 -
Sautee onions for 5 minutes until caramelized
Onions will not caramelize in 5 or 10 or 15 minutes they take like 30 minutes to caramelize. 5 or 10 minutes and they are barely softening6 -
When I write out recipes for my own recipe box, I leave out most of the instructions because I automatically know what to do. I'm sure my kids will love that in the future! 😂
reminds me of back when my roommate first moved in. She had never been shown by her mother how to cook. She could follow a recipe, but usually had lived off boxed meals and frozen dinners. I was raised by a farmer's daughter and taught to cook when I was young.
The roommate was home from work before I was, and was usually responsible for dinner. She'd insist that I write out the recipe for whatever I wanted her to make. That was hard! I was used to just going by sight and taste on the spices, and trying to figure out exact cooking times was not fun. She hated when she'd ask me how long to cook something and I'd just shrug and say "cook it till its done!" lol She's has since moved out though we're still good friends, and she's still not keen on cooking anything she considers elaborate.1 -
BarbaraHelen2013 wrote: »This is not so much in a recipe, but of a recipe. Also it doesn’t amuse me, it makes me cross!
Finding a recipe online which has been written/developed by someone who is not American, i.e. is given in grams, ml, etc and seeing a bunch of people complaining that they either had to convert it (oh the horror!), demanding the originator convert it to ‘regular’ measurements for them and just generally criticising the entire recipe because it’s not done in cups.
I realise I’m probably offending a bunch of people here with this, so apologies if I do...but there are people in the world who are not American and the entire rest of the world does exist, eat and cook.
It ridiculous to complain about either way, but I always see non-Americans complaining about recipes not being in metric.
#1 Yes it's stupid Americans don't use metric. #2 It takes a minute to convert it using Google or other site.2 -
The only recipe conversion that annoys me is that sometimes I'll find older recipes from the UK that give oven temperatures in terms of "gas marks". Mostly it just offends my sensibilities as an engineer, because it's an arbitrary scale that doesn't directly relate to any real, physical unit. 1
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Vegeterian Chicken0
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The only recipe conversion that annoys me is that sometimes I'll find older recipes from the UK that give oven temperatures in terms of "gas marks". Mostly it just offends my sensibilities as an engineer, because it's an arbitrary scale that doesn't directly relate to any real, physical unit.
But...but...what if you have a gas oven? They still work using regulo marks, not with a Celsius or Fahrenheit scale.
I grew up using a gas oven and there are still occasions where my brain goes back to ‘that cooks at Regulo 5 - so that’s 190°C’ 😂1
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