Herbert Glarner wrote:
> Good afternoon,
>
> when looking at those very precise dosation instructions in some of the
> average recipes, it sometimes crosses my mind that said recipes could as
> well be recipes for a life-saving medication...
>
> We here, that's my wife and me, oftentimes just take a given list of
> ingredients (right from scratch adding or replacing some components),
> and without any further looking at quantities we take what we feel
> "could be right for us" (after the first time one will have noticed
> anyway if it was too much or not enough of this or that).
>
> We both think, that cooking like this is much more fun that following
> quantitative indications literally.
>
> That said to the point: yesterday, we asked ourselves, if we are a
> minority (seeing that our relatives mostly /do/ follow recipes
> literally), or if this is more or less the standard way among the more
> appassionate cooks (which I assume can be found in this group).
>
> So: What is your opinion? How do you handle quantities in recipes?
>
> Regards,
> //Herbert and Yvonne

It would be safe to say that most of us throw recipes together, using a
handful of this and a dash of that. That can get tricky if you are baking.

Becca