Quote:
Originally Posted by GtrsRGr8
Okay, did the link work or did it not? It works for me.
If the link doesn't work, try starting from here.
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. |
That link worked.
I had googled.
Ok now wise one define true chef.
Someone that went to culinary school, a cook at your favorite chain, the head chef at the local mom and pop or every wife and/or mother or guy that has to figure out approximately 300 dinners a year.
Well which one?
I very seriously doubt that the line cook at your favorite chain would know. They are not hired for their culinary skills. They are literally hired to follow steps exactly. No variation whatsoever.
And as far as the culinary school graduates, they are taught exact measurements so I doubt seriously they could follow an old recipe.
Now the mom and pop chef and the housewife would probably know.
Only the self taught not the schooled one.
Hey guess what, a house person makes more variety of foods than a paid chef.
Thanks a lot. You implied that only people that get paid can cook.
So I guess I better go open a can of something because by your implications, we are not chefs so we can't cook.
I was planning on enchiladas.
Do you want to try rephrasing?
And not accidentally insulting at least half the people that cook every day.