Chef's Spoon

[spiceyokooko]

Anyway, there seems only a remote chance of 'replicating' many/most recipes on this site, to recreate what the author had in mind. As for replicating what goes on in a BIR, well that's something else...

I agree George, well said.

The forum is useful if chaotic and haphazard and is a minefield for new members to negotiate. The introduction of a constantly variable measurement system such as a chef's spoon just makes it even worse. This is just part of this 'monkey see's monkey does' cooking philosophy that seems to pervade here that I so object to.

I can well understand why a professional cook in a BIR kitchen may give a 'guideline' measurement system of chef's spoons, because that's what they use in day to day professional practice - they don't know what the exact measurements are.

As chewytikka rightly points out, their ability to use this measurement system is born out of expediency, convenience and years of practice of cooking dishes that they know the right quantities to use by instinct. A chef's spoon for them is merely a cooking implement they use to cook the dish and 'spoon' ingredients into it. The measurement of those ingredients is being done by eye and experience.

God only knows why home cooks would want to adopt this system with all the variables it involves over and above merely trying to emulate a professional cook but without the ability or experience to go with it.

Any recipe given here which uses chef's spoons as a measurement can only be viewed as a 'guide measurement' and it's down to the individual cook to vary the measurements by trial, error, experience and feel and by tasting the results over and over again until the recipe is understood.

[George]

As chewytikka rightly points out, their ability to use this measurement system is born out of expediency, convenience and years of practice of cooking dishes that they know the right quantities to use by instinct. A chef's spoon for them is merely a cooking implement they use to cook the dish and 'spoon' ingredients into it. The measurement of those ingredients is being done by eye and experience.

God only knows why home cooks would want to adopt this system with all the variables it involves over and above merely trying to emulate a professional cook but without the ability or experience to go with it.

I like your thinking! Including a few points you've made in earlier threads. Yes, nobody can doubt the skills of a BIR chef but, as a means of indicating quantities, it beggars belief how that "Undercover" chap, Dave, thought it was an acceptable way of writing a book and writing down recipes. It was plain daft. The only reason I bought one of those chefs spoons, was (a) to check the quantity held for myself, and what an eye-opener, and (b) for pure theatrics if I ever make any videos of curry cooking for youtube.

The best way might be to get a chef (only a top 20% of BIRs chef, mind you) to "imagine" he's making a dish but, instead of chucking spices directly into a hot pan, to deposit them first in a series of dry vessels so the quantities can be measured in grams. Or some other method for reasonably accurate measurement.

[Razor]

Guy's,

Let's not get too hung up about the chefspoon.  I mean, how many recipes on here ask you to use a sixth of a chefspoon for this or an eighth of a chefspoon for that, none that I can think of?  The only time a chefspoon is mentioned in a recipe on here, is for the inclusion of a 'larger than a tbs' amount of ingredients?  Usually, those ingredients include, base gravy, diluted tom puree/paste, oil, chopped onion/pepper, nothing that's really going to drastically alter the flavour if you go over or under by a couple of grams/ml

I would be more worried for instance, if an Australian member, born and bred, was posting recipes using tbs as their unit of choice and were expecting recipe followers to read their tbs as 20ml when infact, we (Brits) seem to have adopted 15ml as our measurement for a tbs.  An extra 5ml of spice masala, chilli powder, GG paste is going to make so much more difference to the flavour of any dish than a few extra ml of oil, diluted tom puree, chopped onion/pepper or base gravy...!

This is just part of this 'monkey sees monkey does' cooking philosophy that seems to pervade here that I so object to.

I'm getting a bit pissed off with this phrase being banded about in the way that it is.  The "monkey sees, monkey does" method is how we learn, grow, develop, progress.  It is what makes us human, primate even. Why do you insist on using this term as though it is some kind of inferior approach on things?  It is a logical approach to things, where else would you start?

You say that that method pervades here?  How do you know that it does, based on a few members accounts of how they have said that they do things, from time to time? 

I boil my onions whole in a base, Why? because I saw Chewytikka do it, monkey sees, monkey does? no, not at all.  This monkey did it because he saw another monkey do it, but more importantly, this monkey wanted to know why the other monkey did it that way.  Now this monkey thinks he knows why, and is glad he saw the other monkey do it first.  Many thanks Chewymonkey ;D  So as you see, you have to start with the method that you so object to, to gain further understanding, especially, if the knowledge is not readily on offer from the ever elusive BIR's and TA's.

Spicey, did you not join this forum in the hope of finding the ultimate curry recipe?  If so, then are you not just as guilty of hoping to use the "monkey sees, monkey does" approach? Or did you join knowing that the recipes, methods, techniques and level of experience would not be upto your high standards?

Ray

[George]

I'm getting a bit pissed off with this phrase being banded about in the way that it is.  The "monkey sees, monkey does" method is how we learn, grow, develop, progress.  It is what makes us human, primate even. Why do you insist on using this term as though it is some kind of inferior approach on things?  It is a logical approach to things, where else would you start?

Calm down - it's only a forum! Seriously though, I'm sure we all get 'pissed off' with some folks' pet phrases on here. You know how much 'real good' irritates the hell out of me but I've given up trying to give remedial English lessons more than every so often, like earlier today. I suggest the Monkey phrase has served a very useful purpose - to raise the profile of one of several key issues at this forum that, in my opinion, are holding too many people back.

[curryhell]

I'm getting a bit pissed off with this phrase being banded about in the way that it is.  The "monkey sees, monkey does" method is how we learn, grow, develop, progress.  It is what makes us human, primate even. Why do you insist on using this term as though it is some kind of inferior approach on things?  It is a logical approach to things, where else would you start?

You say that that method pervades here?  How do you know that it does, based on a few members accounts of how they have said that they do things, from time to time? 

I boil my onions whole in a base, Why? because I saw Chewytikka do it, monkey sees, monkey does? no, not at all.  This monkey did it because he saw another monkey do it, but more importantly, this monkey wanted to know why the other monkey did it that way.  Now this monkey thinks he knows why, and is glad he saw the other monkey do it first.  Many thanks Chewymonkey ;D  So as you see, you have to start with the method that you so object to, to gain further understanding, especially, if the knowledge is not readily on offer from the ever elusive BIR's and TA's.

Spicey, did you not join this forum in the hope of finding the ultimate curry recipe?  If so, then are you not just as guilty of hoping to use the "monkey sees, monkey does" approach? Or did you join knowing that the recipes, methods, techniques and level of experience would not be upto your high standards?

Ray

From one monkey to another Ray, not excluding all the other monkeys on here -  well said.  I wasn't going to lower myself again but i have. .  Funny how the "monkey see monkey do" approach works in life though.  As a child i didn't pour boiling water over my hand cos i was told it would hurt. So monkey didn't, thankfully.   I didn't need the science explained to me at the time.  I learnt that later.  I didn't need to learn all the gramatical terminology for the components of a sentence or how to use them before i started to speak not just English but also French and Spanish and German.  But i did learn all this later on because i chose to and it interested and helped my understanding of how languages work.  Pretty much like cooking.  I was more than happy for someone to show me how to cook BIR food.  That's all i wanted.  I didn't need the understanding of blending spices etc etc etc at the time.  If enough real interest is there, the desire for further understanding will emerge.  I do so hope the continued pompous belittling remarks do not put newer members off, since common courtesy and politeness are well off the radar and derrogatory remarks rule.  I'd sooner be a monkey ;D

[mr.mojorisin]

wonder who's gonna be first to post a curried monkey vindaloo or a monkey bhuna

[curryhell]

wonder who's gonna be first to post a curried monkey vindaloo or a monkey bhuna

Mr M.  I really don't need ideas like that putting in my head, cos (sorry George) i just know i'm now not going to be able to resist entitling a post as such

Ray, now look what you've made me do .  I'm completely off topic

To get this back on track:

My chef's spoon same looking as most - 2 1/2 tbsp (@15ml) using water.

[Peripatetic Phil]

I don't have a chef's spoon.  I don't have an aluminium frying pan apparently identical to those used in BIRs.   I don't have an 8kW blast furnace, or even a gas hob.  But I can still cook a Chicken Madras and a Pulao rice that are the equal of most BIRs and better than some.  What am I doing wrong ?

Puzzled of Chainhurst.

[ELW]

I don't have a chef's spoon.  I don't have an aluminium frying pan apparently identical to those used in BIRs.   I don't have an 8kW blast furnace, or even a gas hob.  But I can still cook a Chicken Madras and a Pulao rice that are the equal of most BIRs and better than some.  What am I doing wrong ?

Puzzled of Chainhurst.

i have chefs spoon...but i'm not a chef

[curryhell]

 ;D : - nice one guys. I'm lost for words.