Andy M.
Certified Pretend Chef
I agree. Now it's just another tool in the kitchen. There were some experiments in the beginning but it's easy to learn and gain confidence.
What is your most loathed cooking terminology?
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Agreed. Also, 'add in'
When they start talking nonsense, I change channel even faster than I do when I hear the words "pledge week."
Linda0818
Head Chef
That's a pretty standard cooking term there.
I'm betting that on any ordinary kitchen scale a peeled and and unpeeled onion will weigh the same.
I don't use any organic stuff. It upsets the delicate balance of chemical additives in my system.
And Rachbael Rae, with her "my" this and "my" that.
Linda0818
Head Chef
True, she does do that a lot. She doesn't drive me as crazy as some others, though.
Linda0818
Head Chef
To add, I enjoy watching Valerie. She's pretty much no nonsense and there's not a lot of excessive jibber-jabber when she's cooking. That and her recipes are nice and simple without 5,000 ingredients per meal.
Tjhe obsession with "wooden spoon" and kosher salt, "changed my life forever," "I'll be making this on repeat all summer" and similar gushiness. As an editor and writer I have clung to the principle "note the exception, not the rule." It's something I dreamt up in the 1970s when I first encountered the Time-Life series of cookbooks: when little slits a
were required for sticking garlic slivers in the meat, every recipe said to make the slits "with the tip of a small, sharp knife." They must have a it on a rubber stamp and it grated on me every time. No! just 'slits' will do. Don't tell me anything more unless the slits are to be made with the butt end of a huge dull scimitar!
were required for sticking garlic slivers in the meat, every recipe said to make the slits "with the tip of a small, sharp knife." They must have a it on a rubber stamp and it grated on me every time. No! just 'slits' will do. Don't tell me anything more unless the slits are to be made with the butt end of a huge dull scimitar!
There was a chef once that I used to watch all the time and admired. EXCEPT when he would whack his spoon, wooden or metal on the edge of the pot every single time he stirred.
Not so bad in itself (and another) EXCEPT when it was on the edge of a pressure cooker.
You do NOT want to bash/dent that edge!
Not so bad in itself (and another) EXCEPT when it was on the edge of a pressure cooker.
You do NOT want to bash/dent that edge!
Very true Dragon!!! I wouldnt dream of doing that to my lovely pressure cooker! (Which I am still using regularly and am so glad I purchased!) What a wonderfully useful thing it is.
Absolutely agree!! (And very amusingly put.)
msmofet
Chef Extraordinaire
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Never saw drop before.These are something I picked up from a thrift shop. They are clearly just a novelty but they are cute and fun - just as I like in my kitchen
View attachment 64324
My set says 'Dash' - 'Pinch' - 'Smidgen' - and 'Nip' !!
I recall from many years ago (now known as ''back in the day') a young New England bride being stumped by "four gallups maple syrup" in one of her mother's hand-written recipes. Mom explained that a gallup is the sound made when you tilt the jug over the mixing bowl.
In one of Patrick O'Brian's novels his Dr. Maturin uses a 'pugil' of some drug. As I recall it's bigger than pinch because you use your thumb and TWO fingers instead of one.
A young Italian bride was instructed (clearly by an early riser) that 'the sauce is ready when the church bells ring."
I would love to have a set of your spoons!
In one of Patrick O'Brian's novels his Dr. Maturin uses a 'pugil' of some drug. As I recall it's bigger than pinch because you use your thumb and TWO fingers instead of one.
A young Italian bride was instructed (clearly by an early riser) that 'the sauce is ready when the church bells ring."
I would love to have a set of your spoons!
I am fast beginning to be extremely annoyed with the new popular instructions that say:-
"Don't touch it or move it about, it will release when it's ready."
Nope, nope, and no. Not if the beginner has it too hot or not hot enough and doesn't know the difference. It will b e either burnt to a crisp or become shoe leather while they are waiting for this mysterious release.
"Don't touch it or move it about, it will release when it's ready."
Nope, nope, and no. Not if the beginner has it too hot or not hot enough and doesn't know the difference. It will b e either burnt to a crisp or become shoe leather while they are waiting for this mysterious release.
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