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Based Cooking

based.cooking

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Re: Based Cooking

#241

Post by Biganon »

davidcelis wrote: post #191
powmonk wrote: post #189

The info about salt is plain wrong. Kosher salt is used for curing meat and as a mainly decorative addition to baking, you don't need to use it for cooking, it doesn't dissolve noticably slower in liquids. In fact when most recipes specify a volumetric measurement of salt they mean table salt and if you were to use kosher or sea salt you would be under seasoning due the reduced volume, nothing to do with how quickly…

> In fact when most recipes specify a volumetric measurement of salt they mean table salt That’s really not true. Most food writers would tell you that the standard is kosher salt, and many would specify diamond kosher

In Switzerland, I never was able to find kosher salt. Coarse yes, table yes, but flaky kosher salt? Nope

Re: Based Cooking

#242

Post by tomgp »

SamBam wrote: post #13

Maybe I'm in a minority, because everyone always hoots and hollers about how they hate modern recipe web sites -- and I get it, 6 pages of memories of trips to grandma or whatever is ridiculous -- but I can't see myself ever using a plain-text recipe with no clue as to who the author is and no reason to suspect that they know what they're talking about. At that point I would probably go to SimplyRecipes, where at lea…

plug for Felicity Cloake’s “how to cook the perfect” recipes in the guardian. she makes multiple versions of common recipes talking about the effects of the different ingredients and methods before giving her take on it. you learn about how the recipe works and are able to make substitutions/ changes much more easily. of course you can always skip to the last section where she gives her version concisely and with note a word about her grandmother.

https://www.theguardian.com/food/series/how-to-cook-the-perf...

Re: Based Cooking

#244

Post by OwlsParlay »

dmitriid wrote: post #232
tayo42 wrote: post #215

Earlier quoted context omitted.

Really you just cook to your taste. Cooking isn't a science experiment. Like step 5 says, taste it and adjust. The foods already cooked by the time your adding the spices

That's a really bad advice to give beginners. If you're lucky, you'll guess right the first time, and end up with a good dish. And then you'll use that. If you're unlucky — and the more inexperienced you are the more unlucky you are — then you'll guess wrong, and your dish will be at best okay, and at worst inedible. A few failed experiments like this, and you'll hate cooking, or approach cooking with fear. Recipes h…

Experimentation is part of learning though. Heck, failing is part of learning! We really need to teach kids that just because you fail a few times at something you're not bad at it - it's part of learning.

Re: Based Cooking

#245

Post by beeforpork »

tayo42 wrote: post #215
deanclatworthy wrote: post #160

Earlier quoted context omitted.

On this subject, can an American please tell me what a spoonful is? There is a great video series on youtube, with his recipes online, but all measurements are spoonful: https://www.ethanchlebowski.com/cooking-techniques-recipes/p... Spoons can vary in size, so is it a tablespoon or a teaspoon? When dealing with spices you'll be adding 3 times the amount if you go with tablespoon interpretation so it'd be a pretty bi…

Really you just cook to your taste. Cooking isn't a science experiment. Like step 5 says, taste it and adjust. The foods already cooked by the time your adding the spices

Bad advice not only for beginners, but also for any dough recipe, because amounts often need to be exact for a dough to work properly. In this case, cooking really is a science experiment.

Also, I do not like 'salt to taste', particularly for raw egg or raw meat mixtures. Just tell me the amount of salt, whynot?

Re: Based Cooking

#247

Post by nmca »

You have the opportunity to make the following improvment that I've always wished for in a recipe book:

Repeat quantities both in the ingredients list and the instructions. Thus, when following along, you don't need to cross reference.

Re: Based Cooking

#248

Post by viraptor »

OwlsParlay wrote: post #244
dmitriid wrote: post #232

Earlier quoted context omitted.

That's a really bad advice to give beginners. If you're lucky, you'll guess right the first time, and end up with a good dish. And then you'll use that. If you're unlucky — and the more inexperienced you are the more unlucky you are — then you'll guess wrong, and your dish will be at best okay, and at worst inedible. A few failed experiments like this, and you'll hate cooking, or approach cooking with fear. Recipes h…

Experimentation is part of learning though. Heck, failing is part of learning! We really need to teach kids that just because you fail a few times at something you're not bad at it - it's part of learning.

There's time for learning and time for "I want to make this right-ish". Basically if it's a lazy weekend and I'd like to experiment, being vague would be fine. If I'm a beginner and there are people coming over tomorrow evening, I want you to guide my every step.

Re: Based Cooking

#249

Post by twic »

EE84M3i wrote: post #98
woodruffw wrote: post #57

Earlier quoted context omitted.

"Based" is a positive adjective in 4chan-ese. It's roughly analogous to "redpilled," and is used primarily (but not exclusively) by reactionaries and people in that general sphere. The owner of this website is one such person; the use of "based" is meant to be a (not so) subtle nod to his knowing audience.

Based is not really analogous to redpilled at all

This is true. I think that being redpilled is cringe, for example.

Re: Based Cooking

#250

Post by schwartzworld »

jamiequint wrote: post #185

Kenji Lopez (MIT grad chef who is reasonably famous on YouTube and for writing for Serious Eats for years and for writing this amazing cookbook https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0... ) gives the exact opposite advice of this blog for salt where he recommends using large flake salt for finishing and "table salt" for cooking.

I can't imagine it matters much in any situation where the salt is going to dissolve, so the cheapest option (table salt) makes sense.

Kosher salt is a fine compromise for most situations.

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