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Based Cooking

based.cooking

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Re: Based Cooking

#331

Post by UncleMeat »

powmonk wrote: post #225
davidcelis wrote: post #191

Earlier quoted context omitted.

> 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

Maybe, just maybe, in the last 10-20 years when this trend for flakey salt has taken off. Any recipe you see older than 10 years I would safely bet that they meant table salt, and I would still recommend using table salt unless otherwise specified on anything more recent, that goes triple for any baking recipes. Again, unless for finishing. Of course if the recipe specifies weight rather than volume, the point is moo…

Flakey salt is not the same as kosher salt. I just flipped through my four most used cookbooks and they all say "salt measurements are for kosher salt" in the preface somewhere. Three of them specify diamond crystal.

I've also got a coffee table book written in 1999 that says the same.

Re: Based Cooking

#332

Post by UncleMeat »

saiya-jin wrote: post #286
Biganon wrote: post #241

Earlier quoted context omitted.

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

Exactly, same here (also Suisse). It boggles my mind why would anybody use any other type of salt for anything, I guess lessons from primary school about iodine and its roles are long forgotten. I never ever felt any bad taste from iodized salts. Had to actually google what kosher salt means, the connection with real kosher food is 0 and it seems purely US term. There are whole articles about why you should never use…

Table salt is so fine that it is hard to sprinkle over food evenly and in controlled amounts. The taste isn't the issue.

Re: Based Cooking

#334

Post by UncleMeat »

eyelidlessness wrote: post #153

What is “based” cooking? It’s not explained on the site. A web search obviously leads to [something-]based cooking. I was hoping that there was something to this about minimizing nonsense around online recipes, but the first one I read (stroganoff) had ingredients in the instructions not included in the ingredients list. I’m not trying to trash this, I just don’t know what it’s trying to accomplish.

It is a "hide your powerlevel" thing.

"Based" is a term that is often used in alt-right circles (and 4chan, and some other places too). It isn't exclusive to these communities, but using it signals to readers what one's political beliefs (or at least community associations) are.

The author of this page has some... questionable beliefs. And the use of this term is part of signaling that without sticking "a fascist-adjacent person's guide to cooking" on the header.

Re: Based Cooking

#335

Post by nkozyra »

ghaff wrote: post #303
nkozyra wrote: post #50

Earlier quoted context omitted.

> Nope, people got recipes from books and magazines, which were considered reliable gatekeepers. You're making my point - they were gatekeepers because they were discoverable and promoted. That's what gave them credibility. Just as showing in search results does now. People didn't pick cookbooks because they had the most aimless stories that hid the actual recipe.

I'd say most people these days very much do pick cookbooks for the text/stories, design, etc. Raw recipes are pretty much a commodity these days.

These days? Sure, but I was specially talking about pre internet. This is a rather new phenomenon that i believe comes mostly from SEO and a shift to things like cooking and organizing becoming commoditized "lifestyle" genres.

Re: Based Cooking

#336

Post by natdempk »

powmonk wrote: post #225
davidcelis wrote: post #191

Earlier quoted context omitted.

> 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

Maybe, just maybe, in the last 10-20 years when this trend for flakey salt has taken off. Any recipe you see older than 10 years I would safely bet that they meant table salt, and I would still recommend using table salt unless otherwise specified on anything more recent, that goes triple for any baking recipes. Again, unless for finishing. Of course if the recipe specifies weight rather than volume, the point is moo…

I think the main reason people go for kosher salt in recipes, cooking, and even baking is that it doesn’t taste of iodine. Table salt with iodine tastes slightly metallic, which will basically make your food taste worse. I’m an amateur cool, but you can simply taste the difference, so why make food taste worse/weirdly metallic?

Re: Based Cooking

#337

Post by DC-3 »

diydsp wrote: post #323
DC-3 wrote: post #316

Earlier quoted context omitted.

I'm not 100% sure this is what the author intends but 'based' has been used for quite a long time on imageboards as an adjective describing something that is unpopular or contentious but nonetheless correct. > J.K. Rowling is actually better that Hemingway > > based From here it spread to other communities (largely non-mainstream political communities on both the left and right). Its strongest assiociation is still w…

> unpopular or contentious but nonetheless correct. I agree with that, but regard it as an evolution from my other answer meaning "established." The reference to contentious or unpopular comes because a based person has earned the ability to present unpopular ideas without repercussion.

I think you're right that the term originates in hip-hop culture but when it was borrowed by imageboard culture it evolved into a descriptor of ideas and not of people - for the simple reason that imageboards are mostly anonymous.

Now when I see the term used online it's mostly in the imageboard sense of some idea or concept being 'correct' or 'agreeable' rather than the person who originates it. I think the term is undergoing a certain amount of semantic broadening too - more and more often I see it simply as a synonym for 'cool' rather than in the narrower meaning of 'this is controversial but I agree with it'.

Re: Based Cooking

#338

Post by natdempk »

UncleMeat wrote: post #331
powmonk wrote: post #225

Earlier quoted context omitted.

Maybe, just maybe, in the last 10-20 years when this trend for flakey salt has taken off. Any recipe you see older than 10 years I would safely bet that they meant table salt, and I would still recommend using table salt unless otherwise specified on anything more recent, that goes triple for any baking recipes. Again, unless for finishing. Of course if the recipe specifies weight rather than volume, the point is moo…

Flakey salt is not the same as kosher salt. I just flipped through my four most used cookbooks and they all say "salt measurements are for kosher salt" in the preface somewhere. Three of them specify diamond crystal. I've also got a coffee table book written in 1999 that says the same.

Agreed. Kosher salt is mainly not flaky, it just has slightly larger granules than table salt. I think the poster above might be conflating some of the flakier salts you can get which might also be kosher with standard kosher salt.

Re: Based Cooking

#339

Post by sp332 »

dpcan wrote: post #133
hardwaregeek wrote: post #111

Some of these recipes seem decent if you're already somewhat experienced and have developed cook's intuition. Otherwise they're way too vague. For instance, the chicken parm recipe: - There should be a photo of how to slice the chicken breast. Saying "through their width" isn't good enough. I had to explain what "lengthwise" was once because my friend cut all the vegetables the exact opposite of it. - Pound with what…

I learned to cook a lot from the 3x5 cards my mom has in a cupboard. They list stuff like a "pinch" of salt or a "stick" of butter. Sometimes I'll make her dinner from her recipe and she'll be surprised and say "that's not the way I do it" and then she'll really enjoy the food anyway. I think interpretation is what makes cooking an art, and many times, those little individual choices we make to interpret a recipe or…

A stick of butter is standardized though. It's a quarter pound.

Re: Based Cooking

#340

Post by ebiester »

deanclatworthy wrote: post #216
Xylakant wrote: post #198

Earlier quoted context omitted.

As European who sometimes cooks recipes from US sites. I have a dedicated set of cup and spoon measures (1) and the sizes in the spoon measures read * tablespoon 15ml * teaspoon 5ml * 1/2 teaspoon 2.5ml * 1/4 teaspoon 1ml (1) not exactly this set, but a similar one https://www.amazon.de/-/en/HAUSPROFI-Stainless-steel-measuri...

I'm European. There is no issue here in what a teaspoon or a tablespoon is. A tablespoon is three times the size of a teaspoon and I have dedicate measuring spoons for each size. The issue is what a "spoonful" constitutes. Check the link to the recipe.

Spoonful is approximately 20ml, but the recipe author is saying the exact measurement is not important and that this is a particular lever to adjust for taste. (A spoonful of sugar means that some people will prefer this sweeter and some more savory, and that you should use judgement based on you or your audience.)
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