pet peeve about posted recipes
Dan Abel wrote:
>
> In article >,
> blake murphy > wrote:
>
> > On Sat, 1 May 2010 21:07:53 GMT, l, not -l wrote:
> >
> > > On 1-May-2010, dsi1 > wrote:
> > >
> > >> Effectively, this means that beginning cooks are mostly screwed as far
> > >> as getting useful info on seasoning to taste from most experienced
> > >> cooks. My advice is to get yourself educated pronto.
> > >
> > > I don't see how beginning cooks are screwed, nor do I see any difficulty in
> > > getting educated on seasoning "to taste". Put in some
> > > salt/pepper/garlic/whatever-the-recipe-says-to-taste, taste the result.
> > > Does it suit your taste? No - does it need more of xxxx; if so, add more
> > > xxxx 8-P . Does it have too much xxxx &-( ? Ok, now you're screwed -
> > > next time, add xxxx in smaller increments. How hard is that? 8-)
> >
> > but some spice ingredients aren't added toward the end, but rather toward
> > the beginning. sort of difficult to 'adjust' those.
>
> Well, you started it, I'll add some more. I'm sure there are an almost
> unlimited number, though:
>
> 2. sausage from scratch, pretty frustrating to have to fry up a patty
> every time you make a small change, better to start off with an idea
But that's not really possible, no matter how a recipe is stated. The
cloves of garlic in my kitchen may be larger or smaller than those in
your kitchen. Other ingredients ad infinitum. It takes about 30 secs to
fry up a *teaspoon* of sausage, burger or meatloaf mix. Not exactly
difficult.
>
> 3. meatloaf, I can't imagine tasting any time except afterwards
>
> 4. cake, or pretty much any kind of baking, will end up in the trash if
> very far off, can't adjust after it goes in the oven
>
Don't bake a cake (or any other) recipe that has more than a very few
ingredients, if you can't taste it in your head. Microwave a small
sample of cake batter/cookie dough to get an idea of what it tastes
like.
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