Earlier quoted context omitted.
That sounds convincing enough. But how do they make the pictures that come with many recipes, then?
Stock photos. AI generated. There are options...
AI generated would perhaps be an option these days, but not earlier.
Why do recipe writers lie about how long it takes to caramelize onions? (2012)
321–330 of 747 posts
Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)
#322Recipes are terrible when it comes to time. I have this one open in a tab so I can try it soon: https://www.seriouseats.com/lamb-biryani The first step is the prep step, which it says takes 5 minutes. In that step, I have to: - trim the fat from, and cube (1in) 2 pounds of lamb - peel and chop 6 cloves of garlic - peel and grate 2 inches of ginger - mix with yogurt and salt in a zip lock bag That looks like at least…
This is a great post. Thank you to indulge us. I also like the domain name: SERIOUS Eats! Real question: I wonder if these recipe websites have done A/B testing on total amount of time in the recipe. In 2023, I could believe it. If recipes with shorter durations are shown, you get more hits. Same with the ridiculous suggestion that all recipes need 1 tablespoon of oil (or less!). People will also return more frequent…
While I agree with what you're saying, you got it wrong in this case - Kenji Lopez is doing anything but the things you talk about
Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)
#323Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)
#324Earlier quoted context omitted.
> Especially since learning about Linux means reinstalling your OS many times until you finally learn how to keep it clean and rescue it from any situation. Surely, you are dramatizing a bit here. Or are you assuming that everyone shares the same need to fiddle with everything?
No, just personal experience. I started learning Linux as a young teenager and have broken dozens of installations (breaking system python, deleting /usr/ via rsync, doing an incomplete system update, writing a love letter to my boot sector, etc. etc.) Eventually I have failed in so many ways that there are not a lot of ways I can fail now that I don't know how to rescue myself from. Also I've learned what not do to…
> Why else would you use Linux?
Because you just want to get work done, or play your game or browse the web etc?
Yes, learning Linux is fun (for the kind of people who find this fun). But we don't expect people who just want to get on with their lives to eg break Windows or MacOS a lot, either.
Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)
#325Similarly: Why do drum teachers and instructional videos lie about how to hold drumsticks? I was told for years to hold them at the balance point. This is wrong! You generally hold them a few inches lower than the balance point which allows you bounce the stick loosely in your hand so that it rotates in the air around the balance point.
Do they? Most tutorials I've seen tell you to find the perfect "bounce" spot, which is the spot where the stick will give you the most bounces when released and left to freely pivot around your finger.
Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)
#326Earlier quoted context omitted.
Cutting board covers, a rubber mat that lays on top of your cutting board, cut all your meats first, toss it in the sink, swap knives, cut all your veggies. Saves 5 minutes or so of prep time, well worth it IMHO. Also you can just throw it in the dishwasher and not worry about scrubbing a wood cutting board and possibly damaging it with moisture.
What's the difference between a cutting board cover and just using another cutting board?
I'm a fan of thick wooden cutting boards, and since my current cutting board (https://www.frankfurter-brett.de/en/) costs an arm and a leg...
Also my overpriced cutting board came with a cover for cutting meat. :)
Anyway I found it quite useful.
And again, I can just throw the cover in the dish washer, and not worry about trying to disinfect a wood cutting board.
Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)
#327My sister in law writes recipes. She has a recipe column in a newspaper and wrote a few high quality recipe books. I saw them in a bookstore. So she's reasonable successful. Her pieces are charming, her recipes inspiring. The thing is. At a birthday party when I was talking to her, she confessed to me that she never actually tries her recipes. When it's time to do a new piece, she sits down at her computer and makes…
My favourite on Indian cuisine is the Dishoom cookbook: it comes with recipes for most of their most famous dishes from their restaurant. I've tried most and, whilst the recipes might need a little tweaking to match your kitchen equipment, they are generally spot on. In fact, as far as cookbooks go, it's one of my favourites because it actually gets you close enough that you can figure out what to tweak. And on the t…
Restaurant cookbooks are often very good, if they give you the actual recipes they use in the restaurant.
Except... a) they're ideally making big batches, enough for 10 or 20 servings, and b) their stuff is usually very modular, i.e. made out of other recipes. How do I make that great chicken with the yogurt dip? First make the marinade (recipe on page 42). Then make the spice mix for the yogurt (recipe on page 65). Then make blackened peppers (page 210). etc etc
Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)
#328Earlier quoted context omitted.
Serious recommendation: Back in the day (like more than a decade ago) I learned to cook using rouxbe.com and it really set me up for a love of cooking. Can’t vouch for any changes since then, hopefully it’s still good. Nonserious recommendation: Just drop >600USD on https://modernistcuisine.com/books/modernist-cuisine/ … and end up spherising your breakfast or something, idk.
interesting how long it takes to get to the price tag xD u only find it when u got it in your cart and about to check out
Would you expect anything less from a billionaire patent troll?
Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)
#329Recipe collections are pointless anyway. The best cookery book I have is Process Cookery, a textbook for commercial cooks studying at vocational colleges in England. It tells exactly how to do things and has example recipes with flowcharts showing which parts of the process are unique and which parts are common to other recipes.
Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)
#330I have Jamie Olivers 15 minute meals (or something). I put a 4 over the 1, because for me it's 45 minutes minimum.
I thought it was me because i don't cook often and feel like i'm slow. I routinely need 45 minutes for 15 minute recipes.
The food tastes good, however.