251–260 of 377 posts
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"Mother sauces" is not gatekeeping lol, its an industry term. It's no more gatekeeping than "data structure." I don't understand at all, honestly - I see a term I don't know, I grab the googs and figure it out. My first reaction isn't to accuse the person who knows something I don't of gatekeeping.
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I chose "(B) Smell." Because, you know, that's the answer (though I'm not sure why I'm starting out with a food safety question).
I got a snotty response that I wouldn't be able to smell things that are in a sealed package, and I should always go by the manufacturing date printed on the package.
No. You're wrong. And you're wrong about food safety, which is really not good. You go by smell, sliminess, color. The printed date is a nice guide but NOT what anyone should be using for food safety.
And on top of that, your question doesn't say that you're not allowed to open the package (which... why? in what situation would you be staring at your package of ground beef and refuse to actually open it?) (Edit: Later on it's revealed that this is a quiz about shopping. So a bit of framing/context setting is missing.)
Now I've completed the food safety and "do you know what lean meat is" quiz, and I immediately go into another quiz about buying cheese. It wants me to say which cheese is hard and how to store cheese. What does this have to do with cooking a cheeseburger? I gave up.
It's like you're trying to suck the life and enjoyment out of cooking. This is boring and nothing to do with what I want.
It seems like a knowledge graph the way you've done it is an anti-pattern of actual cooking. You're decomposing every recipe into its ingredients and then asking arbitrary questions about each one. Those questions have nothing to do with the final dish, or how the ingredients work together, or the choices you would make in making this specific dish. It's just "oh, a burger has onion, here is a random question about the history of onions."
What you need is something that shows how the ingredients interact. This is the opposite.
EDIT: I don't mean to be TOO harsh here; I like your mission and the effort you've put into this so far. I don't think a framework of focusing on ingredients in a vacuum, having people get quizzes wrong, and calling them "Junior Chef" is the way to do it.
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It's not cooking 101, it's at least cooking 102 or 103. I know you didn't do it intentionally, but when newbies get into a new subject they are often turned off by comments like yours which boil down to "oh noo you can't do it that way, you simply must do insert term of art or else insert negative hyperbole " - it's precisely what's meant by "gatekeeping". If I told my girlfriend a million Italians were crying becaus…
I do like Salt Fat Acid Heat too :) But I really didn't think this thread would go this way, it was clear to me OP knew his way around a kitchen and was from Europe so knew enough about Italian cooking stereotypes to understand the intended humor. Fwiw, you learn mother sauces after six weeks of knife skills at Auguste Escoffier in the US so you could definitely be right about 102 :)
Some people go their entire lives 1. not making scratch hollandaise 2. knowing it is a mother sauce 3. adding to the mother sauce to make bearnaise, etc
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It's because they're the very basic sauces that "give birth" to all the others. It's not because it's a sauce your mother used to make.
Though personally it seems a silly thing to get hung up on. I'd be more worried about the fact that for many the archetypical professional cook/chef is a man, and in fact men make up something like 75% of those who choose such a career, when it's abundantly clear that there are zero biological advantages to being male as a chef.
Please, please, please, avoid status cuisines . It's going to be hard to do, because they make good PR. But you will be helping your users a lot more of you hold them off with a ten foot pole. What do I mean by a status cuisine ? They are meals that are intended to show that the cook is a worthy person, rather than that the meal is practical, healthy, and good to eat. Here are some examples: The endurance cuisine: de…
> The endurance cuisine: designed to show that the cook has time to spare, the endurance cuisine requires that no ingredient is pre-processed in any way. Grind your own grain, bake your own breadcrumbs, chop your own veg. Using grapes? You should have peeled them! This makes no sense to me at all. Where does it stop? "You didn't use pre-peeled carrots, you're doing this for status " "You actually made shortcrust inst…
It's a pretty easy UX problem to solve, too, if you're writing recipes manually: just say "one carton of stock (or make your own)" and link to another recipe. If the goal is to teach, why put barriers in front of your students to stop them progressing when they're ready?
Tried the cheeseburger recipe. Got the question: "The best indicator of freshness for ground beef is:" I chose "(B) Smell." Because, you know, that's the answer (though I'm not sure why I'm starting out with a food safety question). I got a snotty response that I wouldn't be able to smell things that are in a sealed package, and I should always go by the manufacturing date printed on the package. No. You're wrong. An…
Surely there's a way to get the same message across without so much hyperbole. It's just beef!
Please, please, please, avoid status cuisines . It's going to be hard to do, because they make good PR. But you will be helping your users a lot more of you hold them off with a ten foot pole. What do I mean by a status cuisine ? They are meals that are intended to show that the cook is a worthy person, rather than that the meal is practical, healthy, and good to eat. Here are some examples: The endurance cuisine: de…
This list of no-nos hilariously inverts the "shaming" you're trying to avoid: instead of feeling bad for using shortcuts, now I'm supposed to feel bad for not using them? I chop onions instead of buying them pre-chopped (is this even a thing?) and you see that as some sort of expression of snobbery or a status signalling behaviour? I can't help but laugh here.
Please, please, please, avoid status cuisines . It's going to be hard to do, because they make good PR. But you will be helping your users a lot more of you hold them off with a ten foot pole. What do I mean by a status cuisine ? They are meals that are intended to show that the cook is a worthy person, rather than that the meal is practical, healthy, and good to eat. Here are some examples: The endurance cuisine: de…
> chop your own veg Is there a way to avoid this? I can get some chopped vegetables at the grocery store, but the vast majority of vegetables are only available whole.
The main problems with pre-cut ingredients are that they are cut in one way only (thus you have no control over form), they are compromised in texture, aroma and flavor, they are more vulnerable to pathogens, they degrade faster and they tend to be repackaged in single use plastic which is really terrible for the environment. Being packaged, they can be difficult to inspect and thus often used as a means to dispose of subpar ingredients by penny-pinching retailers. Further, they're also more expensive.