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I have found that when I share any of the recipes I use in catering, people draw in HUGE
Joined: Mar 10, 2006
Posted to Thread #25626 at 1:30 pm on Jan 23, 2014
breaths and are blown out of the water because of the length of my recipes, and as a result, I almost NEVER have to worry about them making what I've served! And the folks who do forge ahead typically tell me that their end result wasn't nearly as good as mine because so many people don't know the proper cooking/baking techniques anymore.
I got really tickled to read cheezz's recent tea comments regarding not getting consistent results even though several cooks were given the identical recipe. It is a nightmare trying to help troubleshoot something like that--believe me, I've tried helping friends and have ended up shooting a whole day because I basically had to give them a compound-complex cooking lesson! Kids are not taught the basics anymore when growing up at home like my mother taught me, my sister & brother.
It dawned on me again this morning when I read the recent test as posted by cyalexa2 on how to determine if bread/yeast dough has risen enough--I've known that tip since I was 10 years old because Mother made all our bread, hamburger & hotdog buns. I had an excellent role model in the kitchen.
Until coming to this site and/or reading Cooks Illustrated and/or taking cooking lessons as an adult, I oftentimes haven't known WHY I would do certain things the way I did when cooking, but only that it was because that is the way Mom or my grandmother had taught me.
Of course, I would have picked up the whys and wherefores much earlier if I'd only read the beginning pages in my myriad cookbooks instead of skipping those parts to get right to the recipes! lol.
Other messages in this thread:
- 25626. Here's the library treat ready to be delivered...and the email I sent with it. - MarilynFL - 12:53pm on 01/22/14 (12)
- Think there is enough for a 7th person? Was shoveling snow at 4 - Barbara in VA - 1:57pm on 01/22/14
- Well done! [NT] - deb-in-MI - 2:00pm on 01/22/14
- Wow, Marilyn, you sure go the extra mile! I'd have cranked out brownies or bar cookies. In truth, - wigs - 2:46pm on 01/22/14
- What a fantastic treat for Linda. She must be quite a lady. [NT] - Joe - 6:04pm on 01/22/14
- Well, I came home from work at 5:30 and there was a phone call, asking me to cater - MarilynFL - 1:58am on 01/23/14
- Someday I will write a book titled, "Other People's Recipes: Confessions of an Honest Caterer" - Joe - 4:19am on 01/23/14
- okay caterers: what would YOU charge for that tray of mini-cheesecakes? I ended up sending 70 - MarilynFL - 12:37pm on 01/23/14
- I would probably charge $1.00 per mini cheesecake. I just bought a dozen cookies at Mrs. Field's - wigs - 1:06pm on 01/23/14
- I find the only way that works for me is to start with how much money I want to earn - Joe - 4:42pm on 01/23/14
- I have found that when I share any of the recipes I use in catering, people draw in HUGE - wigs - 1:30pm on 01/23/14
- wigs, did you grow up in Indiana? [NT] - AngAk1 - 6:39pm on 01/23/14
- Which is why I usually don't try to get help...easier to do it myself [NT] - cheezz - 9:02pm on 01/25/14