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Based Cooking

based.cooking

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Re: Based Cooking

#261

Post by astura »

deanclatworthy wrote: post #160
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…

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…

I assume that essentially means "to taste," you have the correct ratios, mix all the spices and add spice mixture slowly until dish tastes good.

Do people normally measure spices? I never do. Ever. I assume the cook's lack of exact measuring (eyeballing) is why it says "spoonful", rather than "teaspoon."

Re: Based Cooking

#262

Post by nena64 »

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

Cooking is science, as far is "love" lol (imho), as "we are what we eat" too... (meaning at quality first: often the differencies between quality and the supercheap isn't much, while counting the real yeld). Thanks a lot for this repositories, I'll trying to contibute.

Re: Based Cooking

#263

Post by ericbarrett »

msrpotus wrote: post #220
vineyardmike wrote: post #208

Earlier quoted context omitted.

What if you moved to the west coast from the eastern coast (of USA) where a stick of butter meant something different? This is a time interpretation could be a horrible difference. https://www.tasteofhome.com/article/east-coast-vs-west-coast...

Isn’t that just a difference in shape? I think either way it’s the same amount of butter.

Correct, one "stick" of U.S. butter is exactly 8 tbsp regardless of shape, and almost all grocery store brands will be individually-wrapped 8 tbsp blocks.

Re: Based Cooking

#266

Post by [deleted] »

Ekaros wrote: post #210
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…

Also if we aren't talking about measuring spoons is it heapful or flat? Also 30 cranks of black pepper? Are the pepper mills standardised? What is a crank full 360 degrees or less? Or some back and forth motion, but again how large motion? How does this even work with my electric grinder?

[deleted]

Re: Based Cooking

#268

Post by astura »

viraptor wrote: post #248
OwlsParlay wrote: post #244

Earlier quoted context omitted.

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.

A beginner cook doesn't cook a new dish they've never made before for dinner guests. Hell, I've been cooking my entire life and I wouldn't cook a new dish for dinner guests in most cases.

Re: Based Cooking

#269

Post by astura »

beeforpork wrote: post #245
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

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?

Baking requires specific ratios, seasoning food (the topic at hand) does not.

Re: Based Cooking

#270

Post by nvoid »

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

Care to elaborate?
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