I don't think I have ever once disagreed with you - not one time - and this probably isn't a disagreement; it's a difference. I am a cook, NOT a baker. But I do bake some things because over the course of many years I have discovered that I can't really serve strawberries and ice cream for dessert EVERY TIME even if it's okay with me. Since I am not a baker, I rely on my scale to ensure that my baked goods turn out right every time. And they do.
PS I still can't get over that Gourmet magazine was shut down. It was a singular publication and still missed by many, myself included. I will miss it forever but am glad that you have not disappeared too.
This is a bit tangential but I had forgotten all about Campbell’s frozen cream of potato soup until I saw the sidebar ad in the article from Gourmet. I recall loving it as a kid. Thanks for the memory!
I am a cook!! Much to the dismay of my scale wielding bread baking partner. Although he does love my misshapen meatloaves, scraggy cutlets and any biscuit that comes out of the oven!
I am both a cook and a baker. But, that is beside the point. I was reading the Gourmet Christmas menu and blew out laughing. I’m a personal chef and last summer, my client, asked for Beef Wellington. Took me back to days long past. I had to readjust my thinking and pull that recipe from the cobwebs in my head. He’s also been asking for consommé. I’m thinking he’s reliving holidays gone by.
Ouch. I’m not a baker but when I do bake, especially when baking bread, I understand the chemistry that’s involved. It’s similar to understanding the relationship between salt, acid, fat, and heat; but you can taste for balance as you go. You can’t taste dough or raw batter and know if the flavours and texture are going to be right so you rely on a scale until you have have so much experience you can do it by touch. Scales are important.
I think maybe the shrimp on my “Shrimp Tree” were not so clean - flat leaf parsley doesn't seem to work very well, they kept falling on the floor.
BTW:
HOW DARE YOU provide a recipe for a Shrimp Tree without the recommended Total Dissolved Solids range for my shrimp tank and a link your favorite TDS Meter.
Not to mention links to the chicken wire, Styrofoam cone, and larding needle.
I got a kick out of the ad for the Campbells cream of potato soup. Brought back memories of my mother making us "vichyssoise". My first brush with fancy French food. My mother was way before her time making dishes that were not familiar in Levittown NY in the fifties. Consommé Madrilene was another favorite. I wish they still made that frozen potato soup. It was actually pretty good.
I am with you. I am a cook. However, I religiously follow baking recipes that have been handed down over the years (many years) and I've become known for my cookie trays. However, I get most of my enjoyment from cooking and messing with old recipes. Luckily, my husband will eat anything. Unfortunately, some of what he has eaten, I've refrained from. I'm not really a fussy eater by getting over zealous with some spices isn't my forte.
Definitely a baker here. Bakers like weights instead of measures not bc we are not playful but because most of what we bake has to be correct when it goes into the oven or we’re screwed. Cooks can add a little more veal stock, an extra hit of salt or some butter to do an on the fly fix. I loved you at Gourmet and was so happy to discover La Briffe Keep it going please? Happy holidays to you snd your family💕💕💕💕
Hey Ruth, the column is yours, and it's lovely....just curious sometimes what outcome YOU intend. But I'll persist with the scant handfuls, knife tips and heaping ladels...
Your cheese crackers are a classic recipe that I have used as appetizers for many holiday meals. They crackers appeal to children so I roll the dough thin and shape them with cute cookie cutters.
I don't think I have ever once disagreed with you - not one time - and this probably isn't a disagreement; it's a difference. I am a cook, NOT a baker. But I do bake some things because over the course of many years I have discovered that I can't really serve strawberries and ice cream for dessert EVERY TIME even if it's okay with me. Since I am not a baker, I rely on my scale to ensure that my baked goods turn out right every time. And they do.
PS I still can't get over that Gourmet magazine was shut down. It was a singular publication and still missed by many, myself included. I will miss it forever but am glad that you have not disappeared too.
Well, I'm an eater, I appreciate whatever cooking or baking you make. Thanks for the recipe!
This is a bit tangential but I had forgotten all about Campbell’s frozen cream of potato soup until I saw the sidebar ad in the article from Gourmet. I recall loving it as a kid. Thanks for the memory!
Me too!
I am a cook!! Much to the dismay of my scale wielding bread baking partner. Although he does love my misshapen meatloaves, scraggy cutlets and any biscuit that comes out of the oven!
I am both a cook and a baker. But, that is beside the point. I was reading the Gourmet Christmas menu and blew out laughing. I’m a personal chef and last summer, my client, asked for Beef Wellington. Took me back to days long past. I had to readjust my thinking and pull that recipe from the cobwebs in my head. He’s also been asking for consommé. I’m thinking he’s reliving holidays gone by.
Ouch. I’m not a baker but when I do bake, especially when baking bread, I understand the chemistry that’s involved. It’s similar to understanding the relationship between salt, acid, fat, and heat; but you can taste for balance as you go. You can’t taste dough or raw batter and know if the flavours and texture are going to be right so you rely on a scale until you have have so much experience you can do it by touch. Scales are important.
Instructions unclear!!!
Ended up as a "Caker" and a "Book".
I think maybe the shrimp on my “Shrimp Tree” were not so clean - flat leaf parsley doesn't seem to work very well, they kept falling on the floor.
BTW:
HOW DARE YOU provide a recipe for a Shrimp Tree without the recommended Total Dissolved Solids range for my shrimp tank and a link your favorite TDS Meter.
Not to mention links to the chicken wire, Styrofoam cone, and larding needle.
"Gift guide" indeed.
I got a kick out of the ad for the Campbells cream of potato soup. Brought back memories of my mother making us "vichyssoise". My first brush with fancy French food. My mother was way before her time making dishes that were not familiar in Levittown NY in the fifties. Consommé Madrilene was another favorite. I wish they still made that frozen potato soup. It was actually pretty good.
I am with you. I am a cook. However, I religiously follow baking recipes that have been handed down over the years (many years) and I've become known for my cookie trays. However, I get most of my enjoyment from cooking and messing with old recipes. Luckily, my husband will eat anything. Unfortunately, some of what he has eaten, I've refrained from. I'm not really a fussy eater by getting over zealous with some spices isn't my forte.
"Cooking for Boos." HA!
Cook
Well said. ❤️
Definitely a baker here. Bakers like weights instead of measures not bc we are not playful but because most of what we bake has to be correct when it goes into the oven or we’re screwed. Cooks can add a little more veal stock, an extra hit of salt or some butter to do an on the fly fix. I loved you at Gourmet and was so happy to discover La Briffe Keep it going please? Happy holidays to you snd your family💕💕💕💕
Hey Ruth, the column is yours, and it's lovely....just curious sometimes what outcome YOU intend. But I'll persist with the scant handfuls, knife tips and heaping ladels...
Yikes…we have come along way. This Christmas meal is a little scary. 😵💫
I am a baker when it comes to bread.
Your cheese crackers are a classic recipe that I have used as appetizers for many holiday meals. They crackers appeal to children so I roll the dough thin and shape them with cute cookie cutters.