[ SECRET POST #6465 ]

[case]

⌈ Secret Post #6465 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.


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Notes:

Secrets Left to Post: 01 pages, 21 secrets from Secret Submission Post #924.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

[fscom]

05. https://i.imgur.com/lHWGJUH.png

[(Anonymous)]

This was my mom, lol. Asking her to teach me to cook as a kid was mostly fruitless because every recipe would be a list of ingredients then instructions to "use enough" of each and criticism along the way when my random blind guesses were unsurprisingly wrong.

Taught myself to cook, am pretty good at it now despite no real instruction, turns out what I deem enough is always too spicy/salty/flavorful for her. Welp.

[(Anonymous)]

Both my parents recipes would include things like "fill the green bowl half way" or "sprinkle until it covers the surface of the entire pan" not really thinking that when I move out I won't have the same bowls and pans so I need actual measurements people! But tbf to them that was how they learned as well. Apparently nobody in either side of my family used actual measurements.

Now when I find a recipe I like I make sure to write it down with measurements and notes and I keep them all in a little binder. I don't have kids so not sure who I think this will help in the future, but it makes me happy to do it so I do!

[(Anonymous)]

No this is 100%. I absolutely have recipes I can use the 'until it feels correct' measure because I cook them so often I have it down, but when I'm trying a new one or getting into a new one I need the exact measurements or it's going to taste off. You can bend the rules until you know how they work.

[(Anonymous)]

Right, like this makes sense when they're remembering recipes for themselves, but not when they're supposedly teaching other people who don't know where to even start to adjust from.

da

[(Anonymous)]

EXACTLY.

I do a lot of experimental cooking by finding a recipe online based on some ingredient I want to use (or use up, why is a head of cabbage too much), so I know the ins and outs of trying it as written first, then assessing what worked or didn't and adjusting for the next attempt. I would never do that if I were trying to teach someone to cook! My roommate doesn't cook but we keep talking about me teaching her my favorite recipes (jambalaya, enchiladas verdes, kung pao), and I already know that if I did I'd give her written measurements down to the quarter-teaspoon, especially with spices that can make or break the heat level of the finished dish. And to-the-minute timer, too, because it's taken me too long to figure out exactly how long my roux needs to simmer, I ain't making someone else guess that!

[iff_and_xor]

Yes, absolutely! For me, it’s especially an issue when I’m cooking for other people. If you tell me to “measure with my heart” when it comes to heat or acid or garlic, I usually know what that means for my palate. But for others? I’m afraid of seriously under- or over-compensating.

Please give me a “standard” amount that’s been tested by a sample of people!

[(Anonymous)]

That would be wildly annoying! I've only seen the "measure with your heart" thing as a joke after the measurement, and usually it is things like chocolate chips - a fun addition that honestly doesn't matter. There is never going to be a natural "measure with your heart" for me, I like cooking because I have exact recipes to follow!

[(Anonymous)]

I see it on reddit cooking subs regarding three things: vanilla extract, cheese, and garlic. Which, yeah, sometimes it's true, especially if you're using cheap imitation vanilla, but real vanilla extract (yknow the 30-dollar pure kind, love you Penzeys but holy shit) and garlic are soooooo variable to taste that you can't really say that to a beginner. A lot of online recipes definitely skimp on the garlic by clove but otoh you can't just dump a whole bulb in and expect to taste anything but garlic.

[(Anonymous)]

Yeah, I try to be very specific when giving a recipe to someone else, even if I don't really use measurements when I make it. You either have to know a recipe and how it bakes up before you can play with it or you have to have a fair amount of general experience with recipes so you can judge how things work together (and how they fit your palate).

[(Anonymous)]

I am "measure with your heart" person because I hate cooking especially because following instructions somehow makes me go "nope not doing it". So often I wing it and get wrong and wing it again and again till I get it or loose interest. But what I don't do is teaching people recipes. Because it would be mean and stupid. I know I am an outlier

[(Anonymous)]

Yeah, I can cook that way now, but it's useless for a new recipe or learning, especially baking. I didn't learn to cook until my 20s, and I learned from precise recipes with actual instructions.

[(Anonymous)]

Also, this is a recipe (heh) for disaster if the "student" tries to bake using this philosophy. Sure there are ingredients you can be flexible with, but some things you absolutely need to measure. A pot of chili is not the same thing as a cake and there is nothing wrong with showing how to measure correctly on your channel

[(Anonymous)]

I hate this sooooooo much, and I'm so glad I'm not the only one! I'm still learning to cook, and when I first started out, every other recipe had a vague instruction like 'cook until it looks right' or 'put in however much you want' and it was just INFURIATING because I don't know what that means yet???? I have help preparing the recipes at least, so thankfully that isn't so much a problem anymore, but I'm sure I'll have to deal with it again someday.

[(Anonymous)]

I like very specific instructions. Those boxed meal kits are my ideal cooking experience.

There are some recipe sources that I like and some that are useless to me.

[dinogrrl]

See also: claiming something is 'easy' when it requires 25 steps and equipment you can't fit in a small apartment that is not readily available to 90% of your audience with special organic ingredients that you say are easy to find when you've gotten them from your organic farmer friend next door.
>:[

Also also: 'just use XYZ commercial sauce as the base' when you're specifically looking up recipes that are supposed to be all homemade. Thanks, now I have to find yet another recipe to make the sauce so that I can have a version that's safe to use with my allergies.
Food allergy recipes can seriously become like Inception-level piles of recipes upon recipes.