On Thursday, August 25, 2016 at 12:58:45 PM UTC-4, Cindy Hamilton wrote:
> On Thursday, August 25, 2016 at 11:41:01 AM UTC-4, Brooklyn1 wrote:
> > On Wed, 24 Aug 2016 17:36:37 -0700 (PDT), lenona wrote:
> >
> > >On Wednesday, August 24, 2016 at 5:22:57 PM UTC-4, Nancy2 wrote:
> > >> Cindy, you just confessed to what I do. You should see my cookbook page
> > >> for pie crust, for cinnamon rolls, for meatloaf, etc. they are all kinda messy.
> > >>
> > >> N.
> > >
> > >Personally, I believe that if you like a certain cookbook - or even just
> > >one recipe in it - you should work to keep it clean.
> > >I just keep the cookbook a couple of steps away from the action.
> > >I've already splattered one page of the "Anne of Green Gables"
> > >cookbook, and I don't want to do that again.
> >
> > For the few recipes that you actually refer to what is so difficult
> > about scanning the page and printing the recipe?
>
> Wastes paper, but then again, I don't care about keeping my cookbooks
> all that clean. They're tools, and the occasional dab of butter is
> a sign that they're not just for show.
>
> > In this computer age
> > there is *never* a reason to bring a cookbook into the kitchen... can
> > even jot the list of ingredients on a scrap of paper... anyone who
> > needs to constantly refer to a recipe throughout preparing the entire
> > dish has no business in a kitchen anyway.
>
> So, because I can't remember an ingredients list for 10 minutes, I
> have no business in a kitchen. Excellent! I'll be at your place
> for dinner tonight. Thanks. Mind if I bring my husband?
>
> Cindy Hamilton


Thank you!

I have a GREAT many recipes that were printed off the internet or cut out of newspapers (I don't really mind splattering those), but I'm not about to waste even more paper by copying a cookbook I already have.

One reason to keep looking at it, in my experience, is to figure out if the steps need rearranging, for the sake of time efficiency. E.g., I seem to remember that when baking, unless the recipe says otherwise, you should only mix the wet and dry ingredients at the last minute so the baking soda/powder doesn't get too activated, so that means greasing the pans in advance so that you can pour in the batter and immediately put it in the oven. Add to that the fact that if you care about not wasting energy, you don't want to preheat the oven too soon, so you have to figure out just when you DO want to turn it on.


Lenona.