Topic: Measuring spoons

[Cory Ander]

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!  ) so should BIRs.......IF they want a consistent and reproducible result.

[PaulP]

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.

[Razor]

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

[chinois]

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.

[chinois]

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'.

[joshallen2k]

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!

[Cory Ander]

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