Things in recipes that amuse you
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My mother's recipe for banana pudding says, "Butter the size of an egg". That's 4 tbsp in modern stick butter.13
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Most mornings I read newspapers from 100 years ago today, and recipes from the era tend to be really unspecific with ingredient amounts. "Start with a quantity of chicken, then add a measure of flour..." Wait, what is a "quantity" of chicken? How much is a "measure" of flour?4
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"One clove of garlic" Really? ONE? Especially when the recipe is for more than one serving which they nearly always are.14
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JessAndreia wrote: »"One clove of garlic" Really? ONE? Especially when the recipe is for more than one serving which they nearly always are.
The only recipe that should call for one clove of garlic is "How to cook one clove of garlic." And you should probably double or triple it.15 -
Sometime I laugh, sometimes I fume, when a recipe includes ingredients that are never mentioned in the directions. So, I just need to have the onion sit on the counter to watch while I make this stew?15
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Most mornings I read newspapers from 100 years ago today, and recipes from the era tend to be really unspecific with ingredient amounts. "Start with a quantity of chicken, then add a measure of flour..." Wait, what is a "quantity" of chicken? How much is a "measure" of flour?
My mum has a recipe book that is like that. It's an old Brazilian book for making all sorts of delicacies. But one has no clue how much of each ingredient to put in each thing!!!1 -
Most recipes by Yotam Ottolenghi with an ingredient list as long as your arm, of which at least a third need to be bought by mail order.
Ottolenghi recipes are the worst! I made the Gnocci alla Romana last December after I gave his new cookbook to my father. Took three stores to find the ingredients, took forever to make, made a huge mess and reminded me strongly of sliced and baked polenta when it was all said and done. Definitely needed some kind of sauce. The only up side was that I found out that I can indeed cook anything in my countertop convection oven/air fryer.
His cookbooks are beautiful though.1 -
lynn_glenmont wrote: »Sometime I laugh, sometimes I fume, when a recipe includes ingredients that are never mentioned in the directions. So, I just need to have the onion sit on the counter to watch while I make this stew?
I can't even begin to say how much I hate this!0 -
My favorite, " When browning meat, be careful not to burn it, as the burnt flavor will linger."!1
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I come from a long line of cooks and bakers (both sides of the family) and have a lot of old family recipes.
My favorites:- Butter the size of a walnut
- 1 or 2 eggs
- Flour to feel
- Vanilla
The ultimate is a recipe that calls for molasses that "pours off the spoon while singing one chorus of "Nearer My God to Thee". If the weather is cold, sing two choruses"
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I’m always amused by recipes that call for bay leaf. But I still use it to amuse myself. “Add then remove ...for zero added flavour” IMO
Bay leaves actually add flavor. You can leave them in up until serving. The only reason you take them out is because the spines never soften and can cause problems if swallowed, kind of like a fish bone. You can actually crush bay leaf in a mortar and pestle, remove the spines, and add. That way you don't have to remove it.11 -
I’m always amused by recipes that call for bay leaf. But I still use it to amuse myself. “Add then remove ...for zero added flavour” IMO
Bay leaves actually add flavor. You can leave them in up until serving. The only reason you take them out is because the spines never soften and can cause problems if swallowed, kind of like a fish bone. You can actually crush bay leaf in a mortar and pestle, remove the spines, and add. That way you don't have to remove it.
I just watched an episode of Lydia’s Italian Table on PBS.
She bloomed fresh bay leaf with other spices in the dish she made. She said it brings out the flavor better. Makes sense, I do that with spices when I make chili.
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I love Ina Garten, but she honestly makes the most intense things and fancy ingredients sound so easy and normal. Makes me laugh and shake my head a lot.2
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This isn't something in a recipe, but how MFP converted it on bulk import.
8 cups water became 8 cups cold pressed watermelon water
4 garlic cloves became 40
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I come from a long line of cooks and bakers (both sides of the family) and have a lot of old family recipes.
My favorites:- Butter the size of a walnut
- 1 or 2 eggs
- Flour to feel
- Vanilla
The ultimate is a recipe that calls for molasses that "pours off the spoon while singing one chorus of "Nearer My God to Thee". If the weather is cold, sing two choruses"
1 cup of x, but then it's not a measuring cup, it's a random cup you drink tea or milk from.2 -
One from last night is a double whammy:
1/2 tsp garlic. Really, what's the point?
Then that garlic wasn't listed in any of the steps in the recipe...6 -
lynn_glenmont wrote: »Sometime I laugh, sometimes I fume, when a recipe includes ingredients that are never mentioned in the directions. So, I just need to have the onion sit on the counter to watch while I make this stew?
You beat me to it. Drives me nuts. Or the reverse-- "Add the milk." WHAT MILK?? And how much??4 -
girlwithcurls2 wrote: »lynn_glenmont wrote: »Sometime I laugh, sometimes I fume, when a recipe includes ingredients that are never mentioned in the directions. So, I just need to have the onion sit on the counter to watch while I make this stew?
You beat me to it. Drives me nuts. Or the reverse-- "Add the milk." WHAT MILK?? And how much??
Yes -- that's even worse.0
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