FabSwingers.com forum: Winging it When following a recipe!

By (user no longer on site) OP
over a year ago

What word’s or phrases fill you with dread when you’re following any recipe? Pretty sure mine is seeing the word ‘blanch’ cause I know I’m going to be winging it, still dunno what it is I’m supposed to be doing.

Seeing the words roux or a bechamel sauce, is another, cause I know it’s going to take me 4 hours to clean up after.

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By (user no longer on site)
over a year ago

Anything that needs "gently folded" I know is gonna turn out wrong.

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By *aucy tiggerWoman
over a year ago

Back where I belong

I'm OK with most things, but dicing is something I find difficult if the item is round,!

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By (user no longer on site)
over a year ago

I’ve never been one to follow a recipe at all but cooking for the public now I am having to follow one and somethings I get a bit ‘wtf!’ over! Like tbsp and tsp, I’ve only just learnt that one to be fair (I’m not the brightest of the bunch).

I mean I haven’t killed any guests yet so I think I’m doing ok

Danish x

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By (user no longer on site)
over a year ago

"I’ve never been one to follow a recipe at all but cooking for the public now I am having to follow one and somethings I get a bit ‘wtf!’ over! Like tbsp and tsp, I’ve only just learnt that one to be fair (I’m not the brightest of the bunch).

I mean I haven’t killed any guests yet so I think I’m doing ok

Danish x"

That we’re aware of

Doughnut

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By (user no longer on site)
over a year ago

Any measurements.. I don't see numbers

Time to wing it.

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By (user no longer on site)
over a year ago

I've found things come out better when I don't follow the measurements to the letter.

Blanch means to cook in boiling water for a short time then put into ice cold water.

I don't know why it's necessary though; I can't remember.

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By (user no longer on site)
over a year ago

The worse recipes are the American ones were the use cups of ingredients and sticks of butter.

Pissed me off having to keep converting them because I can't remember what the equivalent is in kg.

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By *inn2000Woman
over a year ago

belfast

My grandmother taught me to cook with such insyructions as 'just enough but not too much' so I take all measurements with a pinch of salt (see what I did there ....

)

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By (user no longer on site) OP
over a year ago

"I've found things come out better when I don't follow the measurements to the letter.

Blanch means to cook in boiling water for a short time then put into ice cold water.

I don't know why it's necessary though; I can't remember. "

It’s like leaks, what am I supposed to do with those fuckers, they always end ruining the recipe ?!

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By (user no longer on site) OP
over a year ago

"My grandmother taught me to cook with such insyructions as 'just enough but not too much' so I take all measurements with a pinch of salt (see what I did there ....

Very good

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By (user no longer on site)
over a year ago

"What word’s or phrases fill you with dread when you’re following any recipe? Pretty sure mine is seeing the word ‘blanch’ cause I know I’m going to be winging it, still dunno what it is I’m supposed to be doing.

Seeing the words roux or a bechamel sauce, is another, cause I know it’s going to take me 4 hours to clean up after. "

Dunk in boiling water then transfer to cold water.

Main reason for.blanching is to preserve the xolour it doesnt affect taste

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By (user no longer on site)
over a year ago

I've enjoyed cooking since school and know most cooking terminology. Nothing much phases me, although I'm not great at trussing. I have well over 100 cookbooks. It's fun to create dishes and if I'm following a recipe, I follow it to the letter.

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By *uxom redCouple
over a year ago

Shrewsbury

Nothing but then I cook for a living.

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By *octor DeleriumMan
over a year ago

Wellingborough

"I've enjoyed cooking since school and know most cooking terminology. Nothing much phases me, although I'm not great at trussing. I have well over 100 cookbooks. It's fun to create dishes and if I'm following a recipe, I follow it to the letter. "

Ditto, including on the collection of books. For first time recipes I will follow but usually cut down on any sugar and salt added.

Trussing and whipping is great fun in, and out, of the kitchen

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By *entileschiWoman
over a year ago

Norwich

Anything which requires peeling boiled eggs! I hate this fiddly job

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By *ensuallover1000Man
over a year ago

Somewhere In The Ether…

[Removed by poster at 28/02/19 17:08:21]

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By *ensuallover1000Man
over a year ago

Somewhere In The Ether…

‘Heat on full power for one and a half mins, then let stand for one minute.’

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By (user no longer on site)
over a year ago

"‘Heat on full power for one and a half mins, then let stand for one minute.’ "

That’s all well and good but having an industrial microwave the timings are all off

Danish x

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By (user no longer on site)
over a year ago

"‘Heat on full power for one and a half mins, then let stand for one minute.’

That’s all well and good but having an industrial microwave the timings are all off

Danish x"

Use the power settings

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By (user no longer on site)
over a year ago

Seeing the words roux or a bechamel sauce, is another, cause I know it’s going to take me 4 hours to clean up after. "

I've made a roux it's a simple sauce base. It's equal quantities of melted butter and flour. Cook or low heat so not too burn the flour.

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By *ce WingerMan
over a year ago

P.O. Box DE1 0NQ

If I'm cooking something that I've not done before, then I stick to the recipe, but I adjust the amounts/ingredients the next time I do it so that it eventually ends up as a completely different dish altogether

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