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Old 11-13-2012, 11:57 AM   #11
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Originally Posted by luvs View Post
bake until cooked
Interesting trivia ~ in some cooking schools they don't rely on timers in order to teach students what "done" smells, feels, behaves and looks like (i.e. pulls away from the side of the pan, springs back when gently pushed, jiggles in the middle, tops are golden brown, etc.)


Mamabear, maybe if you could post one entire recipe with the funky symbols it would help with trying to decipher what they mean.
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Old 11-13-2012, 12:51 PM   #12
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Quote:
Originally Posted by Zereh View Post
Interesting trivia ~ in some cooking schools they don't rely on timers in order to teach students what "done" smells, feels, behaves and looks like (i.e. pulls away from the side of the pan, springs back when gently pushed, jiggles in the middle, tops are golden brown, etc.)
that is how my cooking school was. timers were secondary & we abided by the aesthetics & that. temped poultry. roast.
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Old 11-13-2012, 04:51 PM   #13
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Can you post a whole recipe? Best one would be for something not obscure ;) It will be much easier to decode.

I think cooking with timers is a little bit unreliable. You buy different meat and it behaves differently on the pan or in the oven each time. Cakes are more constant, but there is nothing better than a good cook's eye ;)
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Old 11-13-2012, 05:31 PM   #14
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ok here is a recipe
Old fashioned sour rye
6- water
-6 salt
-6 yeast
7 1/2 - sour
16 - 8 clear flour

here is one for rye bread
2-8 bread flour
2-8 rye flour
-2 salt
-2 sugar
-2 shortening
3- water
-4 yeast
Rye flavor

Good luck and than you
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Old 11-13-2012, 06:00 PM   #15
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I would bet it is cup - spoon
so
6- water is 6 cups water
16-8 clear flour is 16 cups 8 spoons
-2 sugar is 2 spoons sugar

at least with that the proportions stay correct
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Old 11-13-2012, 06:37 PM   #16
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dingdingding I bet we have a winner with the cups & spoons. =)
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Old 11-13-2012, 06:45 PM   #17
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Originally Posted by Zereh
dingdingding I bet we have a winner with the cups & spoons. =)
+1
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Old 11-14-2012, 06:09 AM   #18
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maybe the -1 if 1 tsp while +1 is one tbsp? Thank you all for your help I will attempt a recipe next week with this new found theroy and let you know how it turns out. Thank You again.
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Old 11-14-2012, 06:55 AM   #19
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Can you post a recipe that includes both the + and - signs? Then we could be more sure ;)
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Old 11-14-2012, 07:59 AM   #20
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Quote:
Originally Posted by Lardeffect View Post
I would bet it is cup - spoon
so
6- water is 6 cups water
16-8 clear flour is 16 cups 8 spoons
-2 sugar is 2 spoons sugar

at least with that the proportions stay correct
This subject was bugging me big time. Went and searched google and this sounds just like what I found.

-2
-4 If written with the minus infront it was spoons and if written like this 16-8 it was 16 cups minus 8 spoons etc. Very confusing
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