I recently
came across this spot-on video by chef Jacques
Pépin, which hit the nail squarely on the head regarding
cooking and following recipes. I was particularly impressed by how he was
able to explain what can go wrong when you do so. Most people who
write recipes for a living spend a lot of time writing them as
clearly and accurately as possible. Still, even the best recipe isn’t
foolproof, and most are open to interpretation. (Except for my recipe for
roasted
peppers, which someone asked if they could make using
something other than peppers. That one stumped me.)
Questions
on recipes range from, “Can I substitute something for the flour?” and
“Can I reduce the amount of sugar?” to the more nebulous “The recipe
didn’t come out. What did I do wrong?”
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