Why do recipe writers lie about how long it takes to caramelize onions? (2012)

Post by WouterSpaak » Tue, May 23, 2023, 8:28 AM UTC

xxs wrote: post #112

pbj1968 wrote: post #20

Sifting flour. Sautéing spices “to release the flavor” and then adding them to stew where they’ll simmer for an hour or more. Pretending “restaurant quality” is anything besides twice as much butter and salt as you’d dare use at home. “One tablespoon of olive oil” to brown absurd amounts of meat at high heat. Once you start recognizing recipe BS, you see it everywhere.

The rituals are all bullshit, course. Yet, "sifting flour" was a thing years back... not the one bought in the store but the one stored in large sacks, and ground in the local mill. The amount of lumps sifted out was non-trivial.

Post by marak830 » Tue, May 23, 2023, 8:31 AM UTC

than3 wrote: post #208

henrikschroder wrote: post #192

Earlier quoted context omitted.

As if I needed more fuel on the fire of my burning hatred for recipe collections. Everyone who is interested in cooking should do themselves a favour and buy a proper cookbook. Something that starts with the basics, and works itself up to full meals. It should have cheat-sheets for basic ways to cook all your staples, here's all the ways you can cook a potato, with times and temperature. Here's all the ways you can s…

No such book actually exists. There's a french book that covers basic/common procedures and a reader's digest book but those are about it; and they definitely are not beginner oriented.

Post by dj_mc_merlin » Tue, May 23, 2023, 8:33 AM UTC

chrsjxn wrote: post #259

dj_mc_merlin wrote: post #128

Earlier quoted context omitted.

This is different. If you learn enough about Linux, you can install Arch in 15-20minutes no problem. 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. You are not going to be able to cook chicken in 3-4minutes per side like so many recipes claim. It's just not possible to have a good outside temperature and a good…

> You are not going to be able to cook chicken in 3-4minutes per side like so many recipes claim. It's just not possible to have a good outside temperature and a good inside temperature no matter how you cook it if you only have that amount of time. They're lying to make it seem easier and to get more clicks on their recipes. Some of this is probably a difference between home and commercial kitchen equipment. I know…

Post by yurishimo » Tue, May 23, 2023, 8:34 AM UTC

btgeekboy wrote: post #225

dmarchand90 wrote: post #194

Earlier quoted context omitted.

Could you recommend such a "proper" cookbook

It's not quite what OP suggested, Joshua Weissman's Unapologetic Cookbook does something similar. The first section is literally, "A Little Cooking Foundation" and the first subsection is "Staples From Scratch." It's not comprehensive, but it is cohesive - by the end, you're using recipes from the beginning. He's also got a YouTube channel that's pretty fun to watch. That said, be careful what you wish for. My partne…

Post by ibz » Tue, May 23, 2023, 8:35 AM UTC

rutierut wrote: post #151

isaacfrond wrote: post #131

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…

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?