461–470 of 747 posts
Earlier quoted context omitted.
Maybe this is just my experience, but I've almost never seen a recipe book where the recipes are not accompanied by pictures of the result?
I've almost never seen a recipe book that didn't have at least one recipe where some aspect of the picture didn't blatantly contradict the recipe; i.e. it was just a stock photo.
Earlier quoted context omitted.
I'm not really surprised. There's a youtube channel called Chef Jean Pierre. He is a retired Chef that used to run a restaurant since the 1970s, has cookbooks, was featured on PBS, etc. (Some say he has a more colorful past with his cooking school/restaurant business in Florida, but I don't know much). Either way. He's got the consistently longest cooking videos on youtube. He explains that long videos don't do well.…
Video editing is a thing. Something that takes 30 minutes to cook can (and should!) be cut down to 10 minutes of video. You cut five onions, you film how you cut one and edit out the rest. If you stir for 10 minutes watching for certain signs to note when it's done - put in a 30 second show&tell for when it's close to done but not yet; and a 30 second show&tell for when it is ready; and edit out the other 9 minutes.
Earlier quoted context omitted.
I use recipe websites. When I want to try something new, I read a handful of recipes there, usually those with high user ratings. But what I really pay attention to is the writing style. If it's just a dry "do this then that then that", it might very well be some stuff someone made up on the spot. But if people go into detail, like "yes this seems like an awful lot of butter, but trust me, this is how the real thing…
Even when comparing across several recipes, I can still run into issues. For example, about five years ago I wanted to make banket, a Dutch almond pastry. I found several recipes online, compared them, and started testing them out. Every single one of them had a runny filling. Worse, most of the recipes were just copies of each other, sometimes with unit conversions, but the same wrong recipe. I ended up experimentin…
Earlier quoted context omitted.
Let me save you a few characters in the future friend: In both Firefox and Chrome (probably Safari too) there is a page number at the top of the page when you open the PDF. Here you can manually type in a number. Open up the PDF and enter "65" and it'll take you directly to the page you enter.
Well, they do both use PDF.js [0]. [0] https://mozilla.github.io/pdf.js/
Earlier quoted context omitted.
What part of "you might not like this convention" was so hard to understand?
Thanks for the condescension. I commented because you wrote "And it makes sense" - but I don't think it does and I explained why I think that.
Recipe writers are still lying about cooking time in 2023. I signed up for a Hello Fresh promo recently to get some new meal ideas, and it's making me feel like the slowest cook on the planet. I reliably exceed their stated prep and cooking times by 100-200%. Tonight's "40 minute" recipe took about 70 minutes, and that was with a family member helping out with some of the prep and cooking. I wonder if they collect an…
My 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…
I notice this in alot of recipes. See very highly rated reviews, lots of reviews, scroll down to reviews, 'omg i can't wait to try this' = 5 stars ... hmm
People put a number of stars based on their mood, presumptions, willingness to support a buddy's business, but not so often based on the real experience with the product or service.
Earlier quoted context omitted.
> I happen to have a PhD Good for you.
Whether or not GP is actually a PhD, that was a joke about lack of units. (20 what ago, a 2 on what scale, a PhD in what)
Obviously philosophy isn't that informative a term, so people try to be helpful by adding what field or topic their actual research was about.
Some vocational/applied higher degrees in specific fields do have specific initials to differentiate them from a "generic" PhD (for example, the EngD).
Apologies for ++pedantry :)
Earlier quoted context omitted.
Light/refined olive oil has a smoke point of up to 470°F. You can sear meat anywhere between 400°F and 500°F. There is absolutely no reason you can't sear meat with olive oil. You just have to use the light/refined stuff, and not the virgin/extra virgin (which have smoke points closer to 410°F. Worth noting that canola oil, in the best case scenario, has a smoke point of 450°F.
I never said it was not possible to sear meat with olive oil. It is certainly possible, but you have to be more careful not to overheat your oil. > Light/refined olive oil has a smoke point of up to 470°F. Where did you get that number? Any source I found gives olive oil a burning point of at most 410F. E.g. https://en.wikipedia.org/wiki/Template:Smoke_point_of_cookin...
Also seriouseats puts it at 465°F https://www.seriouseats.com/cooking-fats-101-whats-a-smoke-p...