On Fri, 1 Dec 2006 09:10:08 +0100, "Terry Richards"
wrote:
>
>"Padraig Breathnach" wrote in message
>news:o2qum2hmdurqqascc3vllehj445e00ksqt@4ax.com...
>> S Viemeister wrote:
>>
>> >For recipes I expect to use often, I
>> >generally weigh the ingredients after measuring them by volume, and make
>> >a note next to the original, so I can just use the scales next time.
>>
>> Very sensible, but where's the sense of adventure? I'll bet my cooking
>> is more exciting.
>>
>
>There are places where excitement is entirely appropriate. Cooking is not
>one of those places :)
If I'm making bread or a soup or a sauce, I cook like Padraig.
However, I've learned from experience that some things (a cake, for
instance) require rather precise measurements. I may add an extra egg
to a cake, and I usually add the final liquid "quanta basta", but the
proportions of flour , shortening and sugar have to be rather exact.
The liquid has to be exact also, but the quantity depends on factors
beyond human control and has to be done by eye.
--
Barbara Vaughan
My email address is my first initial followed by my surname at libero dot it
I answer travel questions only in the newsgroup |