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Betty Crocker broke recipes by shrinking boxes
301–310 of 721 posts
Re: Betty Crocker broke recipes by shrinking boxes
#302Much to the chagrin of my mother, I made it a point about a decade ago to standardize old family recipes on "from scratch" versions. As part of the process, I also did some research on old recipes and fixed some of the corruption of these recipes that occurred during the copying and recitation, bolstering them with culinary techniques that were in use at the time. I also captured things that drift over time, such as…
> The downside is that these recipes miss out on the advanced chemistry that went into making these boxed mixes so great to begin with. But, in my opinion, that's a small price to pay for reproducibility.
Are you saying your modified recipes taste worse? I think that would make most people upset...
Re: Betty Crocker broke recipes by shrinking boxes
#303Much to the chagrin of my mother, I made it a point about a decade ago to standardize old family recipes on "from scratch" versions. As part of the process, I also did some research on old recipes and fixed some of the corruption of these recipes that occurred during the copying and recitation, bolstering them with culinary techniques that were in use at the time. I also captured things that drift over time, such as…
> Much to the chagrin of my mother, I made it a point about a decade ago to standardize old family recipes on "from scratch" versions.
It's probably to her chagrin because these aren't bit flips. They're slow changes in a living culinary repository that others have almost certainly ACK'd with their tastebuds over the years.
It's like you just made a bunch of unrelated commits on the main branch and slapped the commit message "fixed corruption" on it. Honestly, you're lucky your mom didn't revoke your write access! :)
Do the responsible hacker thing here: fork your reproducible recipes into your own personal repo. Then you can reproduce them till your heart's content in the comfort of your own kitchen. And your mom can ask you for them if she ever wants to merge them into the main branch. (Narrator's voice: she doesn't.)
Re: Betty Crocker broke recipes by shrinking boxes
#304This feels like when leadership has us push through a "minor change" to a service. And it causes alot of, lets say interesting, bugs downstream
Re: Betty Crocker broke recipes by shrinking boxes
#305Much to the chagrin of my mother, I made it a point about a decade ago to standardize old family recipes on "from scratch" versions. As part of the process, I also did some research on old recipes and fixed some of the corruption of these recipes that occurred during the copying and recitation, bolstering them with culinary techniques that were in use at the time. I also captured things that drift over time, such as…
Wait I thought Gris Michel went extinct?! Where oh where on God's green earth did they survive and can I get them shipped!?
I've seen a few places sell them. It's a specialty item and I suspect you need a specialty grocer or be some place where you can grow them. (e.g. in the tropics or semi-tropical spots, you can grow a variety of banana varieties that you can't really find in stores).
Re: Betty Crocker broke recipes by shrinking boxes
#306> “It’s just so upsetting,” says Judith, whose cookie recipe was passed down by her mother. These “perfect little cookies” once made the rounds at bake sales, Christmas cookie exchanges, and birthdays. > a box of Betty Crocker chocolate cake mix, two eggs, and 1/3 cup neutral oil I realize it's not the point of the story, but this is like that Friends episode[0] where Phoebe finds out her grandmother's secret cookie…
The main problem here is that eggs are discrete, and you can't reduce a 30% when you use 2 eggs. (Actualy eggs are classified by size, but nobody is going to search for the exact shrinked egg.) Also, even a perfect escaled recipe will have different cooking time and temperature.
What about liquid egg whites/yolks? Aside from the shelf life this always seemed like a key selling point to me.
Re: Betty Crocker broke recipes by shrinking boxes
#307Earlier quoted context omitted.
Mate, you are so wrong here, but I completely accept that your belief here is not unique. Firstly, there's a lot wrong with using processed foods, but I'll skip over that. If processed food is now "traditional" then that's a bit sad. Really. Secondly, made from scratch tastes way better than box mix. Because, you know, flavors. Now I get that tastes, especially nostalgic tastes, are very subjective so YMMV. But proce…
What I am calling snobby is to look down on grandma's cooking because she used processed foods. Normal, everyday families around the world use processed foods in their cooking. In the US Midwest a tradition is to use a box cake mix as a base and add to it flavorful additions, like homemade jams, fruits, whipped cream, etc. If I went to someone's house and their grandma served to me, it would be extremely snobbish to…
I am loving this thread, and how cake is suddenly up there as a controversial, polarising topic.
Respect for working in a bakery, just hope you haven't got too many burn scars on your forearms from doing long night shifts. I am in broad agreement with you and I appreciate the difficulties of making a consistent product, particularly when there are variables in temperature, seasonal availability of ingredients, lots of machinery to keep running and workers that are probably taking a bit more than cake to see their shifts through.
In the UK, as far a cakes are concerned, you either have a 'bought one' or something you make from scratch yourself. There is no in-between and a cake mix would be frowned on by middle class snobs as 'having cheated'. Or, failing that, taken as an insult. A 'bought one' would be entirely understandable, and what you might expect for birthday celebrations, at home or in the workplace. But a cake mix?
A home made cake is 'proof of work' and the use of a cake mix just undermines it. Approximately the same amount of time is spent in the kitchen and the oven is on for the same amount of time, plus there is the same amount of washing up.
Advertising these processed foods started a lot earlier in America than anywhere else. There are geographical challenges that make this understandable. But, over time, the food companies coalesced into a dozen gigantic mega-corporations and brands that once stood for quality and no adulterated ingredients (from the days before the FDA) now stand for adulterated ingredients.
In the UK we used to have Quaker owned confectionery companies such as Cadburys where the original product was all about health, happy workers and all these good things. They automated processes because they were ideologically against slavery. But, generations on, with the likes of Cadburys owned by the likes of Kraft or Nestle, it isn't like that. The milk and cocoa content goes down, the sugar and palm oil goes up. The Fairtrade cocoa goes and the 'Rainforest Alliance' cocoa comes in, and you can guess the ethics of the latter are not to the standards of the former.
None of these mega-corporations pay any tax. They can avoid doing so by setting up a shell company in a tax haven that owns the rights to the branding, to then create subsidiaries that then license the branding for vast sums, as per the Starbucks business model, to never make any profit since they have these extra costs that have to be paid to tax havens.
Back to stupid British snobbery, I would prefer one of your mass-made cakes any day over something that has been made by a snobby Brit as the 'ultimate in cake', where you can't just enjoy it, you have to express to the baker that every mouthful is like the greatest, most orgasmic experience in the history of the universe, for which you are eternally grateful. In these scenarios, you daren't wolf the cake down as that would be disrespectful, and you daren't ask for anything more than the thinnest slice since any more would be deemed greedy.
Re: Betty Crocker broke recipes by shrinking boxes
#308I feel like a giant buying groceries anymore. Oh great 10 ounce box of cereal; that will be 2 bowls if I am lucky. So dumb, just show the real price and keep the portion the same.
If you are in the US, generic breakfast cereals have come a long way. They come in larger boxes or bags and are basically identical. In the past they didn't have Cinnamon Toast Crunch figured out but there's been some kind of a breakthrough and they're a great copy now. Amazingly in some feat of copyright the one I now buy is called Cinnamon Crunch.
Re: Betty Crocker broke recipes by shrinking boxes
#309Earlier quoted context omitted.
Box cake mix almost never tastes better than scratch. Next you’ll tell me store-bought frosting tastes better?
Cake mixes almost always come ahead in blind taste tests. Very few bakers short of folks with a lot of volume are doing stuff from scratch. It may or may not be healthier, but the subjective taste preferences of the masses is pretty much settled fact at this point. Frosting is a different topic - totally agree there, but I haven't seen any blind taste tests on that one. The professional bakers around me who do a doze…
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Re: Betty Crocker broke recipes by shrinking boxes
#310For those wondering not from the US: it's because of world war 2. An entire generation of kids who grew up during WWII rationing, where pre-packaged mixes were a lot easier to find than straight sugar and a lot more stable and recipes almost always are based on what you can have on hand. Not to mention boxed cake mixes are absolute marvels of chemistry, like there really it a big difference over just self-rising flou…
And you breezed right over the concept of self-rising flour! That’s an American thing if I’m not misinformed - at least we don’t have it in my country.
You want to bake something here,, you get all-purpose flour and baking powder or yeast, depending on what you’re trying to make. One flour in the cupboard instead of two means less waste and less space.