Quote:
Originally Posted by Cinisajoy
Your link didn't work.
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Quote:
Originally Posted by Cinisajoy
Went to the site.
<snip>
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Okay, did the link work or did it not? It works for me.
If the link doesn't work, try starting from
here.
Quote:
Originally Posted by Cinisajoy
Note: part of the reason older recipes are not used is there are no measurements or meaningless measurements. What is the standard size egg or tea cup?
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Yeah, I didn't think to add that. I remember a discussion or two or three on this thread about that kind of problem in using old cookbooks.
Of course, I think that a true chef would know approximately how much of each ingredient to put, because he/she knows what effect the ingredient has, and would know (approximately) how much would be too little for the desired result and how much would be too much. What he/she needs to know, more than anything, I think, is what the ingredients are, and then he/she can use his/her knowledge from years of training and cooking to judge the amounts/proportions. What do you think?
I understand that when a recipe
today calls for an egg, it means a "large" one.