mozart
Senior Cook
When you sift flour, you aerate it or 'fluff' it up, separating the grains. As a result, a cup of just sifted flour will contain significantly less flour than a cup of unsifted flour.
Or "a cup of flour, sifted".
When you sift flour, you aerate it or 'fluff' it up, separating the grains. As a result, a cup of just sifted flour will contain significantly less flour than a cup of unsifted flour.
I'm a total snob eating out. I can taste canned or prepared food a mile away. Hate it.
I'm a total snob eating out. I can taste canned or prepared food a mile away. Hate it.
Mama said:If you want my opinion, anyone who looks down their nose at someone else (whether you call them a snob, or #*!%#.) has issues with their own security, or should I say insecurities. I find that these kinds of people need to cut down other people in order to feel better about themselves. I don't think that it has anything to do with cooking.
Jeekinz, Just because you expect to get what you pay for does not make you a snob!
I think the idea of food snobs has been amplified by the Top Chef programs. The contestants always seem to have trouble with the challenges involving "everyday" stuff like when they had to make something from vending machine food or go through the neighborhood and raid average people's pantries for ingredients. You always hear them gripe about only using "the best" ingredients to be successful.
To be fair, these chefs are used to a whole other style of cooking than alot of the folks on these boards are familiar with. They train and work in the fine dining style, where you always have to be mindful of every element of the plate, separately and as a whole. This means that not only are they concerned with making the food taste great, but it has to smell great, it has to look like a photo from a foodie magazine, every bite has to be great, full of flavor, but not too heavy. There's a lot to think about, and in their world, they don't ever really have to worry about ingredients so much as the quality of ingredients they receive. When you take a cook that uses foie gras and truffles in one of his signature dishes, and tell him to make a dish that's just as good using chicken and potatos, it's bound to do a number on him.
When I was cook at a fine dining spot I used to gripe about it when we were sent crappy produce or meat, and the reason is because our customers came in and laid down $40 a plate. When your customer is paying that much money for food, you have to think about food in a different way than when you're cooking at home.
some cooks look down their noses at ones that don't make every little thing by scratch.
some cooks however just tell u how they do and u can take it or leave.
i certainly don't know everything about cooking by a long shot. i like getting advice if it is presented well.
yes there definatly food snobs.
babe
Well, as my dear friend, Emeril, would say, "it ain't rocket science!" As one of my good teachers would say, "whatever works." Life ain't that hard. Cooking shouldn't be either. We cook. They eat. Hopefully, they weep with gratitude. If not, they still got a belly full of something.