I didn’t learn to measure anything until I was 30. I just cooked by vibes. My girlfriend started getting really irritated that I would make something and she would never have it again. Something like it? Sure. But it? No. So I started actually learning how to cook and know how much was going in .

The heating time time on some frozen chicken strips was for “a cup”. Of long frozen pieces of chicken.

OR they could go back to standard portions that don’t require recipe fixes. The better solution is to use fresh veg, but frozen is a huge time saver. FWIW, the broc/cauliflower recipe continues and adding more carrots would overwhelm the carrot quantity. This is pretty close to mine, but I don’t use lemon juice and do use nutmeg: https://oukosher.org/recipes/layered-vegetable-kugel-pareve/

anything that calls for a can of cream of chicken soup was going to end up the same way regardless.

But then the product would cost more and people would immediately go to whatever other brand was available out of spite or budget consciousness.

Margarine? I didn’t know people still used that.

It’s American by nature.

“It’s 1950 and a can is a can is a can, everyone knows how big a can is. And it will never change!”

What happened to grandmothers cooking and baking from normal ingredients, using handwritten recipes collected on papers randomly stuck into an old cook book?

White cake mix is easy though:

2¾ cups cake flour
1½ cups granulated sugar
4 teaspoons baking powder
1 teaspoon fine salt, sea salt or himalayan
4 tablespoons softened unsalted butter

In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.

Then use a pastry blender to cut the butter into the dry ingredients. Blend until the butter is not longer detectable and the mix is a fine crumb.

Store in an airtight container and refrigerate until ready to use.

Alternately, skip the butter step until just before use. No need to refrigerate then.

Cooking freehanded can work. Cooking is art. Baking, on the other hand, is science. Every ingredient must be measured precisely, or you’ll get seriously funny results. And often on the bad side of funny.

My favourite is “one cup of spinach”.

Grandma grew up in the 80s eating microwave dinners. She never learned to cook.

Where do galette (buck wheat savory pancakes from Britanny) and puff pastry come together? Or is that just another Amerikan kitchen misnomer like “pepperoni” or “bologna”?

How do they distinguish between those flours in the US? Here we have three main grades: 405, 550, and 1070, denoting low to high protein wheat flour.

I’ve shared my grandmothers recipe before, worth sharing again. Caution: Makes a metric fuckton of pancakes. Make for multiple people. You cannot eat this many pancakes.

1 Qt. Buttermilk
2 TBS Baking Soda
1 TBS Salt
4 Cups Flour
2 TBS Baking Powder
1 Pkg Dry Yeast
1/4 C. Oil
6 Eggs
1 cup of milk the next morning.

Put 1 quart buttermilk in large bowl and add 2 TBS Baking SODA and 1 TBS Salt.

Mix 4 cups of flour with 2 TBS Baking POWDER, stir this mixture into the buttermilk.

Don’t mix up the SODA with the POWDER. You might not think it will make a difference, it does.

Add one package of dry yeast, 1/4 cup oil. Mix.

Whip 6 eggs till foamy, fold in mixture. Do not use electric mixer, use mixer tine by hand.

Pour batter into large pitcher or bowl. Cover with foil. Refrigerate overnight.

The next morning put a cup of milk in the pitcher to thin the batter.

Heat pan until hot. Add 3 TBS or so of oil, when water droplets sizzle in the pan it’s ready.

Cook pancakes in 2s or 3s. When the tops are covered in steam-holes then it’s ready to flip. 2 to 3 minutes or so. Can be as fast as 1 minute. Do not turn your back or they will burn.

Lasts 10 days to 2 weeks in fridge. Yeast will turn black over time, this is normal. Stir batter before use.

And if it was an 8 ounce bag you could easily scale the recipe with the ratios since you’re using 1/2 lb chips instead of 3/4 lb. But this 5/8ths shit is just asinine.

This makes me wonder if a quarter cup of butter was ever less than half of a whole stick…

1. The products already cost more, regardless, and they HAVE sent me to a different brand in a different store that didn’t change sizes. The other one costs more than the 12oz., but it less per pound (something like $1.59 for 12oz or $1.99 for 16oz. – you get the idea). Pre-COVID, these would regularly go on sale for $.99 a pound.

2. For me it is oil and not margarine, just like the example says. You will find lots of kosher recipes do not use butter because you can’t eat dairy with meat – and even if you aren’t eating meat, you still need dairy from a kosher animal. Cheese can’t have animal rennet. There are lots of rules. Anyway, it is easier to skip butter for anything that might get eaten with meat.

Same only with Pasteis De Nata:

My problem: There are different puff pastries out there and so I made the recipe THREE TIMES to figure out the best one to use.

Spoiler - The most expensive one.

Dufour.

Here’s the difference:

“first enclosing a “butter block” in the dough”

Compared with:

“VEGETABLE OILS (PALM, SOYBEAN, HYDROGENATED COTTONSEED)”

Store brand is the same.

None of them were AWFUL, just the Dufour is head and shoulders above the others, and 4x the price.

I figured the no butter on my own. But I would take oil over margarine almost any day of the week.

That’s an American thing. In most of the world butter comes in ~half pound units. So half a stick would be half a cup. Except Australia which 500 gram blocks. America has been 1/4 pound units since 1800s but didn’t move to the stick shape until the 1950s.