And this is why I write down my recipes. If I were writing a recipe for you I'd specify every detail I could envision, down to the salt and pepper (my personal Salt and Pepper to Taste is 1 tsp table salt and 1/4 tsp freshly ground pepper per pound of main protein). I would never give you the medieval-style notes.
Cooking is both an art and a science (my cooking improved greatly once I took organic chemistry). I cook primarily because I enjoy it, but feeding people and making them happy is a very close second.
no subject
And this is why I write down my recipes. If I were writing a recipe for you I'd specify every detail I could envision, down to the salt and pepper (my personal Salt and Pepper to Taste is 1 tsp table salt and 1/4 tsp freshly ground pepper per pound of main protein). I would never give you the medieval-style notes.
Cooking is both an art and a science (my cooking improved greatly once I took organic chemistry). I cook primarily because I enjoy it, but feeding people and making them happy is a very close second.