On Nov 20, 6:05 am, "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
>
> --
> The make of a Cheese and Onion Piehttp://kitchen.gandraxa.com/kitchen/copie.asp
> (bewa contains Fondue cheese oO)

I try to follow the recipe the first time. That gives me the truest
sense of what the recipe writer intended for the dish. However, that
doesn't always turn out to be what I like out of a dish so I'll play
with it in subsequent tries.

Now that I'm on a sodium-restricted diet, I watch what goes into what
I eat very carefully. It actually can be "life-saving medicine".

Susan B.