do you measure and/or substitute

OceanCityGirl · Post by **OceanCityGirl** » August 4, 2008 7:26 pm

when you cook? Do you measure out your recipes. Will you make a recipe if you don't have something and try to sub something else? Or like me do you get 3/4 of the way into a recipe and realize you don't have something and not want to go to the store?
I learned cooking from my grandmother who never had a recipe in her life.

Soraya · Post by **Soraya** » August 4, 2008 7:29 pm

If I am baking...I measure...by wieght if possible. Baking is more science then art when it comes to the actual construction.

Now....cooking dinner....lol....let's see what's in the house and what we can do it.....don't need to stinkin' recipe! LOL!

pema · Post by **pema** » August 4, 2008 7:30 pm

Soraya wrote:If I am baking...I measure...by wieght if possible. Baking is more science then art when it comes to the actual construction.

Now....cooking dinner....lol....let's see what's in the house and what we can do it.....don't need to stinkin' recipe! LOL!

exactly

Joetown Parrothead · Post by **Joetown Parrothead** » August 4, 2008 7:31 pm

substitute all the time, make things the way you want them!

Only thing I bake is 1 type of Cake and Blackberry Cobbler!

Skibo · Post by **Skibo** » August 4, 2008 8:39 pm

Soraya wrote:If I am baking...I measure...by wieght if possible. Baking is more science then art when it comes to the actual construction.

Now....cooking dinner....lol....let's see what's in the house and what we can do it.....don't need to stinkin' recipe! LOL!

ditto, substitute, rarely. If a recipe calls for margarine then of course I'll substitute butter.

Post by **SMLCHNG** » August 4, 2008 8:51 pm

Baking? Which is rare, I measure.

Cooking a new recipe, measure SOME things.

Rarely substitute, as I almost always have the ingredients I know I need for cooking something.

Because I grew up with a father who was allergic to onions, onion powder is often used in SOME recipes.

I will often ADD things to a recipe that isn't listed to make it better/more flavorful.

ph4ever · Post by **ph4ever** » August 4, 2008 10:01 pm

Baking is a science - you must measure and be accurate about it.

Cooking - I've been known to substitute a time or two

ragtopW · Post by **ragtopW** » August 4, 2008 11:24 pm

What is this Measure?????

Elrod · Post by **Elrod** » August 4, 2008 11:42 pm

ragtopW wrote: What is this Measure?????

It's how a person can tell the difference between not-quite-enough and not-nearly-enough when mixing a drink.

ragtopW · Post by **ragtopW** » August 5, 2008 2:29 am

Elrod wrote:
ragtopW wrote: What is this Measure?????

It's how a person can tell the difference between not-quite-enough and not-nearly-enough when mixing a drink.

AAAHAHaaaa

CaptainP · Post by **CaptainP** » August 5, 2008 6:12 am

When baking, it is important to be precise, but when I cook anything else, I wing it. It's more fun, and I think it usually turns out better, at least for MY palate.

nutmeg · Post by **nutmeg** » August 5, 2008 7:48 am

I'm seldom precise, so I seldom bake.

I'll substitute just about anything when cooking.

Until I retired my husband did all the cooking...I made the side dishes only. However since I retired, I'm trying to make the meals. It's a real adventure for my husband

blackjack · Post by **blackjack** » August 5, 2008 8:57 am

Baking = Science

Cooking = Art

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