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Old 12-25-2012, 07:44 AM   #1
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Recipe postings - amounts?

I love sharing recipies here!

but you guys have to give me a break!

I mean, what can I do with a recipe that says, "use 1/2 of a bell pepper"?

What am I supposed to do with the other half of bell pepper?

or 1/3 of a cup of milk, or one egg "sepparated"?

I like to work in Whole numbers please..

Eric, Austin Tx.

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Old 12-25-2012, 07:49 AM   #2
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Quote:
Originally Posted by giggler View Post
I love sharing recipies here!

but you guys have to give me a break!

I mean, what can I do with a recipe that says, "use 1/2 of a bell pepper"?

What am I supposed to do with the other half of bell pepper?

or 1/3 of a cup of milk, or one egg "sepparated"?

I like to work in Whole numbers please..

Eric, Austin Tx.
Don't we all.

However, asking posters to find the least common denominators for their recipes would probably be unrealistic and result in recipes that serve 100 people.

For example, to get whole numbers for 1/2 of a bell pepper and 1/3 cup of milk, you'd have to increase the recipe to 6 times the quantity.

Of course, you could just change the recipe to have a lot more pepper and milk in it...
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Old 12-25-2012, 08:19 AM   #3
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I like bell pepper. If I make a recipe that requires just half, I eat the other half. Either right then and there as a "cook's snack" or in a salad within a few days. Or I go to plan B and use the whole thing, doubling the other ingredients and figure I'm going to be eating leftovers.
Since I often downsize recipes I'm always working in fractions and finding ways to use the leftover pieces.
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Old 12-25-2012, 10:21 AM   #4
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you can also buy bags of frozen veggies and just pick out what you need.
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Old 12-25-2012, 11:40 AM   #5
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one egg separated usually just means you use the yolk and white in different parts of the same recipe. You can use the passing back and forth in the shell halves method to release the white into a bowl, or you can just dump it over your hand, fingers slightly apart, catching the yolk. There are also egg separators on the market but I don't find them worth the money.
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Old 12-25-2012, 11:44 AM   #6
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Quote:
Originally Posted by giggler View Post
I love sharing recipies here!

but you guys have to give me a break!

I mean, what can I do with a recipe that says, "use 1/2 of a bell pepper"?

What am I supposed to do with the other half of bell pepper?

or 1/3 of a cup of milk, or one egg "sepparated"?

I like to work in Whole numbers please..

Eric, Austin Tx.
Most recipes use partial amounts in order to work Cooking is chemistry - too much of this or not enough of that and it won't come out right or won't taste good.

I usually buy 3-4 bell peppers a week of various colors and plan on at least two meals that use peppers. Some people plan on making a pasta or soup at the end of the week, to use up small amounts of vegetables.

If you used 1 cup of milk instead of 1/3 cup, the recipe would be goopy In baking, the egg yolks and the egg whites do different things, so they need to be separated. If you use the egg whites to make a meringue, for instance, you can use the yolks to make an omelet.

Sounds like you just need to continue learning and practicing and pretty soon these things won't matter.
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Old 12-25-2012, 12:04 PM   #7
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For savory cooking, I much prefer using terms like 1/2 bell pepper, 2 ribs of celery, a handful of parsley, a pinch of salt, etc. It's how real cooks have always cooked. Who wants to use a measuring cup for those things?

Baking must be very precise with measurements which is precisely why I don't bake.
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Old 12-25-2012, 03:31 PM   #8
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Quote:
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For savory cooking, I much prefer using terms like 1/2 bell pepper, 2 ribs of celery, a handful of parsley, a pinch of salt, etc. It's how real cooks have always cooked. Who wants to use a measuring cup for those things?

Baking must be very precise with measurements which is precisely why I don't bake.
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Old 12-26-2012, 08:03 AM   #9
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+1
For cooking, I hardly ever follow a recipe--I use a recipe for inspiration, but I can't be bothered to measure onion, etc. I cook by taste. For baking, I do follow recipes (except, I never measure vanilla) because baking is chemistry.
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Old 12-26-2012, 08:40 AM   #10
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Quote:
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For cooking, I hardly ever follow a recipe--I use a recipe for inspiration, but I can't be bothered to measure onion, etc. I cook by taste. For baking, I do follow recipes (except, I never measure vanilla) because baking is chemistry.

I'm just the opposite. I love following recipes to the letter. At least the first time around. That is, if I can find everything.
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