Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Bobby Bhuna on December 23, 2009, 02:39 PM
-
Hey guys
It's dawned on me recently that I wasn't completely sure what members meant by spoonfuls in their recipes. I know in mls what each different spoon holds but I couldn't quite remember if that was that level, rounded, heaped or levelled with the back of a knife (as BE instructs in his most recent base recipe).
I was chatting with CA and for his recipes, he uses bog standard out of the cutlery drawer spoons, rounded if unspecified. This is what I do also. However I'm assured there is a wide variation in sizes of spoon.
So, I'm going to buy a set of proper measuring spoons. I recently bought scales (I previously just judged by eye). This has improved my results - I'm no doubt getting closer to the result intended by the recipe's author. I think measuring spoons could help too.
Is anyone currently using measuring spoons? I think it would be a good way to standardise our units.
Any thoughts appreciated.
Cheers
BB.
-
Any thoughts appreciated
Only that, in my opinion, more precision is better than less precision, in terms of reproducibility, understanding and eliminating variables.
I think that those of us who just "chuck in a bit of this and a bit of that", and are expecting consistent and repeatable results, are seriously deluding ourselves! ::)
-
Oddly I was talking to Cory about this a few weeks ago. I always use measuring spoons. I'm not strict on perfect measures since I constantly taste and adjust but I find them very useful.
That said I use Desert spoons too. ::)
Is anyone currently using measuring spoons? I think it would be a good way to standardise our units.
Any thoughts appreciated.
Cheers
BB.
-
I always use them now. I got some from a chinese shop for about ?1.50. They are actually made in India.
I would definitely recommend them as it is so easy to be accurate - when you want to be that is!
-
I have always used measuring spoons measuring 1/2, tsp, 1 tsp, desert spoon and tblsp.
Believe it or not I got them from a xmas cracker years ago! You may be lucky this year ;)
-
Hi
Recipes are written to give us the chance to replicate them. So maybe failure is not down to the author but the cook?
Comiss
-
Hi
Recipes are written to give us the chance to replicate them. So maybe failure is not down to the author but the cook?
Comiss
Hi Comiss
What I was suggesting is that the recipe's author may be using a different size of tsp, dsrt spoon etc. to what the person trying the recipe has, or may be using a level, rounded, or heaped spoon without mentioning which one. If we all agree to use standardised measurement, I.e. measuring spoons, then we're all reading from the same hymn sheet.
Cheers
BB
-
Hi
Bb I tend to treat all recipes as though they came from a catering manual. All spoon measures are level, weights are measured on a scale.
Commis
-
Hi
Bb I tend to treat all recipes as though they came from a catering manual. All spoon measures are level, weights are measured on a scale.
Commis
Well it's funny that you should say that as I was chatting to one of our recipe authors today, who uses rounded spoons, as do I. It just shows you that my point is valid. If you try his recipes, you will not be obtaining the same results. Furthermore, you've failed to address the possibility that our tsps, dsrtsps and tbsps may be of varying size. This is why we need to reach an agreement.
Cheers
BB.
-
Hi
Bb sorry if my reply was not clear. I use standard measures, eg 1tsp=5ml and so on.
Commis
-
I understand how critical the amount of Spice added to a Curry has on the final taste but I've only seen BIR Chef's use a ' Chef's Spoon ' to add Spices. :-\
-
Hi
Bb sorry if my reply was not clear. I use standard measures, eg 1tsp=5ml and so on.
Commis
Hi Commis
So are you saying that you use measuring spoons or that your "from the cutlery drawer" spoons, when level, contain precisely the volume specified by the standard measures? If the latter is the case, I can't see how you can verify this. You must be assuming that your cutlery is the perfect standard size. E.g. I have teaspoons in my cutlery drawer that vary dramatically in size and shape.
Cheers
BB.
-
I understand how critical the amount of Spice added to a Curry has on the final taste but I've only seen BIR Chef's use a ' Chef's Spoon ' to add Spices. :-\
Hi Emin-j
I agree with your point but for people like ourselves who are trying to replicate BIR curries, precision is important. I can quantify 1 tsp from a measuring spoon. I cannot however quantify E.g. a scant corner of a chef's spoon. What I am suggesting is that recipes posted quantify powders, liquids etc. in standardised units, as they currently do with weights.
Cheers
BB.
-
I've only ever used measuring spoons for following recipes.
Emin-J does make an excellent point about BIR chefs using on the chef's spoon.
I still don't understand how they are able to cook a curry with a spoon and add spices from dry tubs without the whole thing getting pasty.
-
:) Like you I use table spoons and tea spoons.. digital scales as well .. but when it comes to adding the ''hot stuff'' I do not measure properly but go by my taste, except when I cook for my wife and friends..the latter do not like it that hot.. Merry Christmas from Germany.
:D
-
Hi
Good point BB, Yes I do use bought measres, but find as long as I use the same tsp when measures not available, I can maintain the ratios. As for using a chefs spoon for smaller measures I will try and upload a diagram that shows the breakdown of the spoon into smaller parts. So standardisation of these units eg 1tsp, level =5ml, may help. So it's back to the kitchen and some rewriting to do for the kind recipe providers.
Seasons Greetings
Commis
-
I can't believe that in the fifth year of this forum that we're still debating this! ??? ::) :-\
This was settled, i.e. we will use metric measures, in the first 6 months of the forum start.
If this isn't in the FAQ it should be, and probably as the first point!
-
SS I reckon at least 75% of the questions on the forum he been asked before over the past five years so nothing new there :D Anyway haven't you got better things to do on Xmas eve Santa ;)
-
SS I reckon at least 75% of the questions on the forum he been asked before over the past five years so nothing new there :D
Hahaha, and they'll be asked again and again. Gives people like me who have reading the threads for a couple of a years a chance to feel smart, and no doubt people who have been reading them for even longer a chance to feel smarter still :P
Merry Xmas!
BB.
-
Hi Bobby,
Far be it from me to suggest that precision isn't too important, but how precise are the chef's at our local BIR's? They certainly don't use measuring spoons and I believe they just use the tip of there chef's spoons when adding quantities. Also, when a chef writes a book, Im sure that the measures they give are based on what they "believe" they should be putting in and not really based on accuracy! I think the same can be said about the length of cooking time. There is no doubt that the length of cooking time can really change the taste of a final dish but I also don't believe the chefs time themselves over each dish either.
I do actually use measuring spoons most of the time but now and then, I just use a standard 5ml teaspoon and I've never really noticed any difference! Sometimes when I watch cookery programs, and the chef sprinkles a quantity in the dish, and then suggest that it was only about a teaspoon, I get to thinking that their teaspoons must be the size of a shovel! Do you see what I mean?
All the best for 2010,
Ray
-
Far be it from me to suggest that precision isn't too important, but how precise are the chef's at our local BIR's? They certainly don't use measuring spoons and I believe they just use the tip of there chef's spoons when adding quantities.
I understand what you're saying Ray but, to me, precision is critically important! BIR chefs (and any other chefs) do what they do, day in and day out, but who hasn't experienced variability in their curries from their favourite BIR? I know I have!
Nevertheless, I think BB is suggesting that WE should be more precise in how we go about cooking curries and, certainly, in how we prescribe what we do to others. Arguably (and I, for one, would argue.....as is my want! :P) so should BIRs.......IF they want a consistent and reproducible result.
-
I think for the purpose of us trying to create recipes for others to follow the measuring spoons are a good idea. There is a big difference between level and heaped normal teaspoons and tablespoons but the measuring spoons eliminate any doubt.
I got mine for about ?1.30 from a chinese supermarket and use them all the time now.
-
Hi CA,
I get what your saying. I think what I mean is, it shouldn't make a great deal of difference if say you use a 5ml measuring spoon or you use a standard 5ml teaspoon. But then comes the argument as to wether you standard teaspoon IS actually 5ml ??? Ok, I concede, measuring spoons it is ;D
Ray
-
You really should be using measuring spoons (and level, not heaped ::)) if you want to follow recipes and cook accurately. Tesco sells them for quite cheap. I got metal ones so they dont melt.
As for authors writing recipes 'incorrectly' or ambiguously, that is one of the problems with sharing recipes on the internet. Anyone can write a recipe and many do so without testing them. This is the reason i am skeptical when using internet recipes and usually pick a few that look the best and then work out what the important bits of the recipes are.
As for this site i would recommend people to either edit their recipes or state their use of non-standard measurements.
-
Sometimes when I watch cookery programs, and the chef sprinkles a quantity in the dish, and then suggest that it was only about a teaspoon, I get to thinking that their teaspoons must be the size of a shovel!
Yeah right! Makes you question their recipes doesnt it? Gordon ramsay is particularly bad at this. If you follow his recipes from the TV it looks like they'll be better than from his book. They very often do this with seasoning to make you think they're using less.
I think people get salt levels completely wrong too and is probably a major reason home cooks often dont get the full flavour they were after. Old recipes didnt need to list measurements bcos cooks were taught how to cook. These days that doesnt stand. Most home cooks seem to know almost nothing about how cooking works [citation needed, going on personal experience!]. People often think 'a pinch' which is maybe 1/8 tsp is sufficient to season a dish for one and also a dish for a family.
'Season to taste' is a phrase that f*cks a lot of meals up i think.
I think recipes in this country need to start telling people how much salt to put in. Every other ingredient is listed and this is a really important one. I've seen people on the telly cook fillet steak and then not season it. Imagine that - they've chosen the most expensive cut of the cow bcos they think it will be the best and then they dont fulfill it's potential.
'But people have different salt requirements' - yes slightly but that doesnt mean they shouldnt season their food. A decent restaurant has already seasoned your food to perfection when it arrives at your table. People sometimes forget this and confuse themselves into thinking 'apparently there's enough salt in food already, i dont need to cook with it'.
-
Funny. I watch the Food Network and find it comical when I see a chef say "about a tablespoon of olive oil" and then proceed to fill a pan with at least a quarter cup.
Some measurements, like salt as you say, make a massive difference in the finished dish.
I hope for the day when I no longer see "a pinch", "season to taste", or in the BIR world... a ladle!
-
Funny. I watch the Food Network and find it comical when I see a chef say "about a tablespoon of olive oil" and then proceed to fill a pan with at least a quarter cup.
Haha, I thought that was the ubiquitous "drizzle" Josh :P