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06-06-2018 12:52 PM
Do you ever try to follow a recipe that doesn't give enough information?
Examples:
1 box Jello
1 Tablespoon relish
1 can milk, corn, beans, etc!
1 tub Cool Whip
Maybe Jello was only one size when the recipe was written but today, sizes are so helpful.
Care to give some examples you have found in your recipes?
06-06-2018 01:01 PM
Should I cover or not cover the casserole when I bake it????
06-06-2018 01:16 PM
I had one cook book that was so old it said to "take a handful of lard about the size of an egg" to add to the flour bowl to make biscuits. You mixed them by "feel."
06-06-2018 01:21 PM
06-06-2018 01:47 PM
@Zhills Ewww . . . does it suggest how to remove lard from under fingernails?
06-06-2018 01:57 PM
I hate the ones that tell you to use a size #12 (or whatever the # is) can
cookin
06-06-2018 02:15 PM
I saw a lady named Lily make them like that on "A Chef's Life", and I guess they were delicious.
06-06-2018 02:47 PM
They are after you have made them long enough to recognize the "feel." It comes with practice!
06-06-2018 02:54 PM
@cookinfreak wrote:I hate the ones that tell you to use a size #12 (or whatever the # is) can
cookin
A #2 can holds 1 pound 4 ounces, or 2 ½ cups.
A #10 can holds 6 pounds 6 ounces, or 96 fluid ounces, which is 12 cups or 3 quarts.
https://food.unl.edu/documents/can-sizes.pdf
06-06-2018 03:27 PM
@sunshine45 My 50-year old Better Homes & Gardens Cookbook has a "cheat sheet" with all the measurements and those can sizes listed! I've used that many times over the years when using my grandmother's receipes which list a #XX can or something for lard (but I use butter).
@Zhillsis absolutely correct. A good baker "knows" the texture by feel after making many, many batches.
Does anyone else collect cookbooks? Both old and new? I have many from both grandmother's homes, a couple Aunt's, my mother-in-law's kitchen, and my mom. Over the past 50+ years, I have also purchased many cookbooks as I learned to cook Thai, Indian, French, Italian, Mexican, Vegetarian (primarily lentils and nuts), diabetic, etc., and so many different styles as healthy eating changed.
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