zztop11
Pearl Clutcher
Posts: 2,537
Oct 10, 2014 0:54:51 GMT
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Post by zztop11 on May 11, 2022 21:03:27 GMT
As a home economist, in college I was taught to use the measuring cup and scoop it in there and to then level it off. I was once a "student" at a pasta and cookie class at King Arthur's in Vermont and they use a large spoon to put the flour in the measuring cup. Personally, I think we are all doing it wrong. We need to be measuring by weight in order to get the most accurate meaurement.
And yes, hair needs to be tied back. It's disgusting to see people with long hair not tied back. (Says me who once had hair longer then my waist.)
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my3freaks
Pearl Clutcher
Posts: 3,206
Location: NH girl living in Colorado
Jun 26, 2014 4:10:56 GMT
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Post by my3freaks on May 11, 2022 23:02:15 GMT
Then my 60-something year old father will do like Julia and toss the chicken in the pot with his bare hands and wipe it on his pants or lick his fingers. And then I die in his kitchen. I actually gagged when I read "or lick his fingers" talking about raw chicken! I know that I have some really weird food issues, and dealing with raw meat (especially chicken and ground meat that needs to be mixed together like when making meatballs or meatloaf. ). I would also die in his kitchen. That comment made me laugh. I’m a scooper but NOT a finger leveler. I level with the edge in my container made for that I have that kind of container too for flour, makes less mess. I hate baking, so leveling flour is not something I do very often.
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Post by crazy4scraps on May 12, 2022 0:42:07 GMT
Then my 60-something year old father will do like Julia and toss the chicken in the pot with his bare hands and wipe it on his pants or lick his fingers. And then I die in his kitchen. I actually gagged when I read "or lick his fingers" talking about raw chicken! I know that I have some really weird food issues, and dealing with raw meat (especially chicken and ground meat that needs to be mixed together like when making meatballs or meatloaf. ). I would also die in his kitchen. That comment made me laugh. I’m a scooper but NOT a finger leveler. I level with the edge in my container made for that I have that kind of container too for flour, makes less mess. I hate baking, so leveling flour is not something I do very often. I hate touching raw meat with my bare hands. I bought a huge box of the food safe plastic gloves at Costco and it helps me a lot with the squickiness of touching raw meat. I put them on, touch the raw meat, get it in the pan or pot and immediately throw them away.
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Post by melodyesch on May 12, 2022 0:53:58 GMT
I saw two chefs recently (Geoffrey Zaccharian and an older very popular French guy whose name I can’t remember) cooking steak. They BOTH picked salt from their salt cellar, salted the meat, turned the meat over, then used the SAME hand to go back for more salt). These were both videos made in what looked like their home kitchens so I’m sure that salt is used again. Yuck! Who does that?
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Post by 950nancy on May 12, 2022 2:52:39 GMT
I have to say that I am the most un-scientific baker I know ... next to my 90+ year old mil, maybe ... I scoop from the flour bin (or any other dry ingredient container) and shake to 'level', I never measure vanilla or chocolate chips/raisins, I use the convection oven and never really adjust the temperature or time ... I don't always have a recipe, I either go from memory or kinda combine a few in my head ... and it all turns out great! I also totally eat raw cookie dough--I figure we all have to die from something, and chocolate chip cookie dough doesn't seem like a bad way to go! I also ignore all sorts of instructions (like combining wet and dry ingredients in separate bowls) because I hate washing more than one mixing bowl! I would be a terrible cooking show host or contestant Me too. My cookies turn out great no matter how I measure and my hair is never pulled back. I am cooking for me and my family, so it isn't like I'm cooking for anyone else most days. Life is too short to put so many pressures on yourself! I do have a scale, but haven't ever noticed that things come out better using it. I just feel like they should, but when I toss the stuff back into the cup to see if I am close, there isn't a visual difference. I just use the scale if the recipe calls for measuring ingredients that way. ETA: I am on week four of not cooking or baking. I gotta say, it is a lifestyle I could embrace.
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Post by tenacious on May 12, 2022 3:17:58 GMT
I saw two chefs recently (Geoffrey Zaccharian and an older very popular French guy whose name I can’t remember) cooking steak. They BOTH picked salt from their salt cellar, salted the meat, turned the meat over, then used the SAME hand to go back for more salt). These were both videos made in what looked like their home kitchens so I’m sure that salt is used again. Yuck! Who does that? Yes!!! This has always bothered me! So gross 🤢 Something that bothers me on Instagram right now is all the people making recipes and then eating them with these big, weird, shallow wooden spoons. WTH? Super awkward, and wooden spoons have a taste, too. Just ew.
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my3freaks
Pearl Clutcher
Posts: 3,206
Location: NH girl living in Colorado
Jun 26, 2014 4:10:56 GMT
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Post by my3freaks on May 12, 2022 4:11:07 GMT
I hate touching raw meat with my bare hands. I bought a huge box of the food safe plastic gloves at Costco and it helps me a lot with the squickiness of touching raw meat. I put them on, touch the raw meat, get it in the pan or pot and immediately throw them away. I make my husband do it. He actually makes meatloaf when we have it anyway, but I always make the homemade meatballs & spaghetti sauce. I put everything in the bowl then call him, or my son if my husband's on a conference call or it's one of the days he actually went in the office. Keeping a box of gloves around would probably be a good idea though. My hair never lasts down very long, it drives me crazy. I just got 7-8 inches cut off (I'm so happy!), but I still end up with it in a messy bun 95% of the time and always when I'm cooking (if there's going to be a hair in food, it will end up in my serving and even though I know it's mine, it grosses me out and I'm done eating. I have issues, I know!)
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Post by iamkristinl16 on May 12, 2022 12:15:22 GMT
That is how I was taught too. I always get angry because they use all of these ingredients and separate bowls and little knives and stuff, but never have to clean anything up. It's like yeah I could use 8 or 9 cute little bowls too if I didn't have to wash everything after I was done with all this cooking. Plus cleaning up the stove and countertops...Ugh, that just gets me. I always dip the measuring cup in the flour, sugar, etc and level by pressing onto the side of the bag or container. Things turn out fine and I haven’t had a crisis yet. Cooking with long hair hanging down does gross me out a little, though.
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Post by crazy4scraps on May 12, 2022 14:04:13 GMT
I have to say that I am the most un-scientific baker I know ... next to my 90+ year old mil, maybe ... I scoop from the flour bin (or any other dry ingredient container) and shake to 'level', I never measure vanilla or chocolate chips/raisins, I use the convection oven and never really adjust the temperature or time ... I don't always have a recipe, I either go from memory or kinda combine a few in my head ... and it all turns out great! I also totally eat raw cookie dough--I figure we all have to die from something, and chocolate chip cookie dough doesn't seem like a bad way to go! I also ignore all sorts of instructions (like combining wet and dry ingredients in separate bowls) because I hate washing more than one mixing bowl! I would be a terrible cooking show host or contestant Me too. My cookies turn out great no matter how I measure and my hair is never pulled back. I am cooking for me and my family, so it isn't like I'm cooking for anyone else most days. Life is too short to put so many pressures on yourself! I do have a scale, but haven't ever noticed that things come out better using it. I just feel like they should, but when I toss the stuff back into the cup to see if I am close, there isn't a visual difference. I just use the scale if the recipe calls for measuring ingredients that way. ETA: I am on week four of not cooking or baking. I gotta say, it is a lifestyle I could embrace. Hope your reno is going smoothly! I have short hair that can’t be pulled back. If I’m only cooking or baking for us I don’t worry about it at all, but if I’m cooking or baking anything someone else will eat then I cover it with a stretchy Lycra buff. If I’m baking for my business, I cover it, put on a clean shirt and lint roll the heck out of my clothes to make sure any stray hairs are caught. Nothing grosses me out more than finding a hair in my food!
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Post by Lori McMud on May 12, 2022 21:25:36 GMT
okay all of the above plus, it absolutely bugs me that no one seems capable of using a spatula to get out all of the ingredients out of a bowl! They will leave like a whole cupful behind and its so distracting to me! Grab the spatula and scrape it ALL out of the bowl!That, and the other thing I can't stand to see is people using their silverware to cook/stir with. I mean I get using a fork to whip a couple of eggs, but why are you cooking with the fork or stirring the pot with a teaspoon? IDK I don't like to scratch my pans and silverware gets hot in your hand. I have a whole crock full of spatulas, wooden spoons etc for actual cooking. IDK why it bugs me so much but it does. Drives me batty when they leave half of the batter/dough/sauce in the mixing bowl. I have seen interviews with various chefs/cooks and they say most of the food gets eaten by the crew, so I am hoping there isn't as much waste as we think there is.
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