Fun Stuff > CHATTER
A Cooking Thread?
LTK:
--- Quote from: Morituri on 17 Nov 2017, 00:44 ---I actually increased the size of the recipe a littlebit for the metric version because that made the measurements come out more even in metric units. Even the 7ml, which is the only "odd" number, corresponds to one use each of the standard 5ml and 2ml measuring spoons I have in my set. And I tested the modified version to make sure it works as well as the original imperial measurements recipe, so ..... ???
I don't understand the question.
--- End quote ---
Yeah, it wasn't a question, just a general complaint. It was very considerate of you to include metric in your measurements, although I must say that if I made anything with 7ml of cayenne pepper it would be like eating lava. The recipe I was complaining about was for curry, which called for a teaspoon of chili powder - I used half, and that already made it hot enough for me to need a few scoops of yoghurt on the side. Maybe the spices I buy are unusually hot but in general you should make a note of the intended spiciness of your recipe.
Cornelius:
--- Quote from: Ignominious on 17 Nov 2017, 06:28 ---I think the exactness is something that comes from having to cater to a broad audience. Those lacking in confidence in their own ability to judge the correct amount of ingredients based on an abstract or imprecise measure will always trump those with the confidence or recklessness to know that these things aren't that important. ...
Unless you're trying to replicate the sort of fine dining food that attracts high prices and low lighting, accuracy doesn't really carry the sort of importance that gets attached to it, not even in baking ... Don't get hung up on accuracy, even in baking there's a fairly comfortable margin of tolerance in recipes.
--- End quote ---
I quite generally agree, except two points; giving an absurd degree of accuracy, as often happens when someone not accustomed to using the other system, converts, is not helping those lacking in confidence. Not least because those are generally the people that don't have the tools to measure to the same degree.
The second, is that a recipe really should note whether it's using cane or beet sugar. There's a significant enough difference.
When we're looking at publishing chefs, though, you should be careful of what they write. I find there's often a few points missing - or indeed, measurements that are just off enough, not to get the right result. There's often enough of a balance between recipes that work, and that don't, to give the average reader a sense of accomplishment, and yet not make it look too easy. That's especially obvious with TV-chefs. I suspect there's a lot of ghostwriting in that segment as well.
Aside from that, clinging too hard to your known recipes, never lets you discover something new. Take for instance one of our local brewersé new beers - it's plainly a result of forgetting about the malt he was roasting - but it works.
Morituri:
I honestly think the bizarre conversions one is used to finding should be more attributed to laziness.
It goes like this. It's easier to find a conversion constant to multiply by, and just do that and write down the result. Then there's no need to adjust anything and no need to test the resulting recipe to make sure it still works.
And the lazy mind never thinks of any other possibility. If it were any different at all, then it wouldn't BE the same recipe according to people who don't actually think. As though recipes were given once, and that's the only possible way it can work. You'll find that none of these people has ever deviated from or experimented with any variation of any recipe they've ever cooked. They've always done it by rote following the recipes exactly. Because that's the way you do it, that's why.
Yes, I should have noted, the crackers are spicy. The original recipe I started from actually called for black pepper but I found that boring. I find cayenne or habanero brings out the cheese flavor nicely, but most folk dislike habanero.
Ignominious:
I point of disagreement between us. Apart from a hint of black pepper or mustard, I dislike spicy cheese crackers. I prefer to save that for whatever you're putting on top of the cracker.
As an aside, my continuing adventures in the world of "why are there so many damn apples on my tree?". Right now I'm making some apple, ginger and apricot jam. Smells pretty good so far.
Cornelius:
--- Quote from: Morituri on 17 Nov 2017, 09:48 ---I honestly think the bizarre conversions one is used to finding should be more attributed to laziness.
--- End quote ---
Agreed.
--- Quote from: Morituri on 17 Nov 2017, 09:48 ---Yes, I should have noted, the crackers are spicy. The original recipe I started from actually called for black pepper but I found that boring. I find cayenne or habanero brings out the cheese flavor nicely, but most folk dislike habanero.
--- End quote ---
Maybe you could try long pepper? It's akin to your black pepper, but does have a more interesting flavour profile.
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