Sorry but that is a ridiculous source, they forgot to add yeast to their yeast dough and just went with it. If they dont care about doing things the way they believe it tastes best, why bother with recipes at all?
Why are so many people so pompous about cooking? Making a mistake and running with it is how most recipes were invented in the first place. If you’re only ever cooking by numbers then you’ve got no ground to stand on to be critiquing cooking.
And on that note, this attitude is what puts me off of so many cooking shows.
There are many aspects to that question, I could for example say that what hundreds of people eat in a restaurant in a week has to be of consistent quality and perfectly hygienic. I could talk about how knowing when to add salt to a dish makes the difference between stale or juicy lentils. Or that a roux tastes so much better if you just sauté it for a few minutes, which anyone would always do if they just knew about it, and it’s the job of a recipe to tell them.
But in the end, I dont think cooks are more pompous about their craft than carpenters or painters are about their work. They wouldn’t use steel screws for wood or a broad brush for corners. It’s a craft and people get angry if someone gives wrong explanations.
Sorry but that is a ridiculous source, they forgot to add yeast to their yeast dough and just went with it. If they dont care about doing things the way they believe it tastes best, why bother with recipes at all?
Why are so many people so pompous about cooking? Making a mistake and running with it is how most recipes were invented in the first place. If you’re only ever cooking by numbers then you’ve got no ground to stand on to be critiquing cooking.
And on that note, this attitude is what puts me off of so many cooking shows.
There are many aspects to that question, I could for example say that what hundreds of people eat in a restaurant in a week has to be of consistent quality and perfectly hygienic. I could talk about how knowing when to add salt to a dish makes the difference between stale or juicy lentils. Or that a roux tastes so much better if you just sauté it for a few minutes, which anyone would always do if they just knew about it, and it’s the job of a recipe to tell them.
But in the end, I dont think cooks are more pompous about their craft than carpenters or painters are about their work. They wouldn’t use steel screws for wood or a broad brush for corners. It’s a craft and people get angry if someone gives wrong explanations.