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Winging it When following a recipe!
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By (user no longer on site) OP
over a year ago
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What word’s or phrases fill you with dread when you’re following any recipe? Pretty sure mine is seeing the word ‘blanch’ cause I know I’m going to be winging it, still dunno what it is I’m supposed to be doing.
Seeing the words roux or a bechamel sauce, is another, cause I know it’s going to take me 4 hours to clean up after. |
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By (user no longer on site)
over a year ago
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I’ve never been one to follow a recipe at all but cooking for the public now I am having to follow one and somethings I get a bit ‘wtf!’ over! Like tbsp and tsp, I’ve only just learnt that one to be fair (I’m not the brightest of the bunch).
I mean I haven’t killed any guests yet so I think I’m doing ok 
Danish x |
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By (user no longer on site)
over a year ago
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"I’ve never been one to follow a recipe at all but cooking for the public now I am having to follow one and somethings I get a bit ‘wtf!’ over! Like tbsp and tsp, I’ve only just learnt that one to be fair (I’m not the brightest of the bunch).
I mean I haven’t killed any guests yet so I think I’m doing ok
Danish x"
That we’re aware of
Doughnut |
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By (user no longer on site)
over a year ago
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I've found things come out better when I don't follow the measurements to the letter.
Blanch means to cook in boiling water for a short time then put into ice cold water.
I don't know why it's necessary though; I can't remember. |
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By (user no longer on site)
over a year ago
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The worse recipes are the American ones were the use cups of ingredients and sticks of butter.
Pissed me off having to keep converting them because I can't remember what the equivalent is in kg. |
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By (user no longer on site) OP
over a year ago
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"I've found things come out better when I don't follow the measurements to the letter.
Blanch means to cook in boiling water for a short time then put into ice cold water.
I don't know why it's necessary though; I can't remember. "
It’s like leaks, what am I supposed to do with those fuckers, they always end ruining the recipe ?! |
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By (user no longer on site) OP
over a year ago
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"My grandmother taught me to cook with such insyructions as 'just enough but not too much' so I take all measurements with a pinch of salt (see what I did there ....  )"
Very good  |
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By (user no longer on site)
over a year ago
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"What word’s or phrases fill you with dread when you’re following any recipe? Pretty sure mine is seeing the word ‘blanch’ cause I know I’m going to be winging it, still dunno what it is I’m supposed to be doing.
Seeing the words roux or a bechamel sauce, is another, cause I know it’s going to take me 4 hours to clean up after. "
Dunk in boiling water then transfer to cold water.
Main reason for.blanching is to preserve the xolour it doesnt affect taste |
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By (user no longer on site)
over a year ago
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I've enjoyed cooking since school and know most cooking terminology. Nothing much phases me, although I'm not great at trussing. I have well over 100 cookbooks. It's fun to create dishes and if I'm following a recipe, I follow it to the letter. |
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"I've enjoyed cooking since school and know most cooking terminology. Nothing much phases me, although I'm not great at trussing. I have well over 100 cookbooks. It's fun to create dishes and if I'm following a recipe, I follow it to the letter. "
Ditto, including on the collection of books. For first time recipes I will follow but usually cut down on any sugar and salt added.
Trussing and whipping is great fun in, and out, of the kitchen
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By (user no longer on site)
over a year ago
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"‘Heat on full power for one and a half mins, then let stand for one minute.’ "
That’s all well and good but having an industrial microwave the timings are all off 
Danish x |
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By (user no longer on site)
over a year ago
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"‘Heat on full power for one and a half mins, then let stand for one minute.’
That’s all well and good but having an industrial microwave the timings are all off
Danish x"
Use the power settings |
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By (user no longer on site)
over a year ago
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"What word’s or phrases fill you with dread when you’re following any recipe? Pretty sure mine is seeing the word ‘blanch’ cause I know I’m going to be winging it, still dunno what it is I’m supposed to be doing.
Seeing the words roux or a bechamel sauce, is another, cause I know it’s going to take me 4 hours to clean up after. "
I've made a roux it's a simple sauce base. It's equal quantities of melted butter and flour. Cook or low heat so not too burn the flour. |
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If I'm cooking something that I've not done before, then I stick to the recipe, but I adjust the amounts/ingredients the next time I do it so that it eventually ends up as a completely different dish altogether   |
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Time to wing it.