Sharon and I often get into discussions on how to cook. She's way more "by the book" than I am... Me? I'll get an idea for something I want to try making out of nowhere, or I'll see a recipe I like the looks of....fooooor the most part, but gee, would I like it more if I changed it this way or that, or maybe merged these two or three recipes?
I'm a bit better about "following the rules" when it comes to baking over cooking, since baking involves more chemistry. But for a lot of things, I figure if I'm trying a brand new recipe that I've never even tasted, and some recipe is telling me "all of this needs to go into it in these measurements", it's not like I'm aiming for something I'd tried and liked. I'm trying something brand new, and the way I look at it, a recipe is just to get started, and/or aim for one specific person's target look/flavor.
And don't you think it's interesting how so many recipes turn out as expected with these perfect measurements using 1 cup or 2 cups or 3 1/2 cups of an ingredient? How about 2 cups, a tablespoon and two teaspoons of that ingredient. This is more than 2 cups, but less than 2 1/2 cups. And yet that small difference COULD make a flavor difference! At that point, it's like "why bother with the tiny amounts", right?
Yeah yeah, I'm just babbling. I think what got me on this, again, was me and Sharon talking about different recipes, and thinking about how you might have to change something if you're missing an ingredient, but is it less ok to change it if you have the ingredient and willingly don't use it? The other thing that got me thinking about this? Coming across this old video clip that I love...it's fun, it's catchy, and it's a lesson for how some people cook!
Just not me.
Enjoy! ;-)
1 comment:
you are like me; for example, if a recipe calls for 1 tsp of vanilla, I'll use 1 T (cause I like the flavor).
recipes are like rules, made to be broken, or chemistry experiments to answer the great question "what if...".
experiment away and damn the naysayers!
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