After posting two recipes I now realize just how much I cook by "feel." While I do measure many things, I am realizing how much that I do not measure! How do you quantify "two turns of the pan" for wine, or a pinch of this, dab of that..... How on earth do editors and writers specify quantities of food or seasonings in cookbooks? I am also having difficulty with conversions -- grams to pounds, etc....
It is my hope that some of my recipes get tested out in each of your homes, but please don't hold me to my measurements. Obviously you can adjust each recipe to your own taste. These are simply offered as guidelines. And keep in mind that I am cooking for two people but often make enough to have leftovers the next day.
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