"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Cookbooks, Software etc.
Reply
 
Thread Tools Display Modes
 
Old 07-17-2007, 04:30 PM   #11
Senior Cook
 
wysiwyg's Avatar
 
Join Date: May 2007
Location: Michigan
Posts: 446
Send a message via MSN to wysiwyg
BreezeCooking,
I agree with you 100%, asking for precise measurements is not being too picky at all.
I haven't watched Miss Ray's show or read any of her books because I think she is just the product of clever advertisement, mass media & marketing and has little to do with cooking. How come a mid-30's girl has her own TV cooking show, got several books published and endorses from knives to pans with no formal cooking training or real life practice?
I am no fan of Emeril, Mario Batalli or Wofgang Puck either, but at least I respect these guys since they proved they can cook.
I personally prefer to follow the advise of the Julia Childs or Jacques Pepins of the world.
Sorry about the venting LOL.
__________________

__________________
"Tell me what you eat, and I will tell you what you are" Anthelme Brillat-Savarin
wysiwyg is offline   Reply With Quote
Old 07-17-2007, 04:47 PM   #12
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Thanks!!

Heck, with my own recipes I frequently use terms like "dollop", "handfull", etc., but I certainly wouldn't do that if I were publishing a recipe for the masses. And if I did, I certainly wouldn't equate a "handfull" with "1/3 cup". It just doesn't work that way. I don't have large hands, but they certainly hold more than 1/3 cup of grated cheese - lol!!!

To be honest, while I don't care for Ms. Ray's personality, I do have one of her books & so far the recipes I've tried have been good - so that's all I care about - lol!!!! As far as Martha Stewart, it's been long known & printed that many of the recipes in her books (& I do have nearly all of them) need "tweaking". One gripe I have in particular is any recipe that calls for a marinade. Her marinade ingredients versus the amount of meat to be marinated are always sorely out of whack. My advice to anyone using a "Martha" marinade is to double the marinade ingredients or cut the amount of meat in half.
__________________

__________________
BreezyCooking is offline   Reply With Quote
Old 07-17-2007, 04:52 PM   #13
Head Chef
 
keltin's Avatar
 
Join Date: Jun 2007
Location: Down South in Alabama
Posts: 2,285
Send a message via AIM to keltin
When I read two handfuls, I wasn’t thinking of two massively full handfuls as if I were holding a softball, I was thinking more like a “palm full” . Just enough so that you can still completely close your fist and not have cheese poking out of every opening. Two of those make 1/3 of a cup for me.
__________________
keltin is offline   Reply With Quote
Old 07-17-2007, 05:01 PM   #14
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
OK, like keltin stated (as I was already thinking this) the two handfuls are pouring cheese, or scooping it and placing it in your palm, not digging into a bowl and grabbing as much as you can in your fist. I can guarantee you that a palm full, or a handful as RR states, for me would be about 1/4 cup. The whole point of her cooking this way is to prove that cooking is not so scientific.

It's just a way of relaxed cooking. It's a way to not get so stressed out with measuring every little thing. I like her approach on doing things this way.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 07-17-2007, 05:04 PM   #15
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
I have to go with the precision in recipes philosophy. It's easy to make a recipe when the measurements are not open to interpretation and the instructions are precise and correct.

This does not prevent you from winging it and changing the amounts. It just makes it less stressful for beginners.

GB, how does anyone know RR is saying the exact measurement doesn't matter unless she states that in the recipe?

If measurements in recipes are precise and instructions are complete, even beginners will not have questions and will be able to prepare the dish as intended.

I have no problem with addressing recipe or ingredient variations in footnotes to a recipe. I often do that, stating key substitutions and offering helpful added instruction.

Grated cheese is a perfect example of the opportunity for wide variations. One cook may measure 1/3 cup packed and another may measure it loosely placed in the measuring cup. A vast difference. You can say it doesn't matter, but the person reading the recipe may not know that and believe they may be ruining the recipe and will have an under- or over-cheesed recipe as a result.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 07-17-2007, 05:06 PM   #16
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Breezy - totally off topic (sort of) - Check out this recipe. It DID take more than 30 minutes but it was worth it! I also added more liquid and reduced the sauce a LOT more, made it hotter, added more lemon zest and soaked that wonderful liquid up with some grilled bread. It is a wonderful recipe!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 07-17-2007, 05:17 PM   #17
Head Chef
 
keltin's Avatar
 
Join Date: Jun 2007
Location: Down South in Alabama
Posts: 2,285
Send a message via AIM to keltin
Quote:
Originally Posted by kitchenelf
Breezy - totally off topic (sort of) - Check out this recipe. It DID take more than 30 minutes but it was worth it! I also added more liquid and reduced the sauce a LOT more, made it hotter, added more lemon zest and soaked that wonderful liquid up with some grilled bread. It is a wonderful recipe!
Oh wow, that sounds incredible. I'll be making this soon!
__________________
keltin is offline   Reply With Quote
Old 07-17-2007, 05:52 PM   #18
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Hey - thanks for that link Kitchenelf - recipe saved & looks absolutely delicious.

Like I said before, while I'm not a fan of Ms. Ray's show/personality, I've enjoyed many of her recipes & have one of her cookbooks. In fact, since I'm a "cheese whore" at heart, I personally didn't mind the extra cheese in my original complaint. I just felt it was misleading to new cooks. If she had said "a half handfull", that I wouldn't have had a problem with - lol!!!! I just found it hard to equate a full handfull of cheese with 1/3 cup.
__________________
BreezyCooking is offline   Reply With Quote
Old 07-17-2007, 06:06 PM   #19
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
I watch Food Network, and when I want to try a certain recipe, I always read the reviews - making notes to the changes they have mentioned from watching the original show. It really does help.
Paula Deen made a strawberry short cake today, using 1 small 3oz. jello - recipe- (3 tbls.) -!
__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 07-17-2007, 06:10 PM   #20
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
I go with Andy's approach in that when we write down a recipe we list the TNT and then add comments either in parens or as footnotes, depending upon the length.

If we use a large onion instead of a small we would state that probably in ().

But I believe most recipes should be very specific and then give variations as lagniappe, but not to confuse the reader.
__________________

__________________
Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes!
auntdot is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:15 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.