Cooking without Recipes: Learning to Measure
Learning to bake without a recipe is probably the most
difficult part of cooking without recipes to master. So we’ll take it with tiny
steps.
Mixing up a batch or muffins or some pancakes, the
proportions of your ingredients are critical for the wellbeing (deliciousness)
of your finished product. This is so important that many bakers would not dream
of abandoning their recipes or even measure in weight to get it even more
precise.
If you are a professional or have bakery-style standards and
you seek the perfect crumb or moisture content, and for you that means one
thing, then you should keep right on measuring.
But if you’re just trying to throw together some cornbread to go with
tonights crockpot of chili, you’ll get good results with this technique.
When I bake, I still use standard units of measure, but I
don’t use measuring utensils I know how to visualize the quantities in my hand
or in the bowl.
To learn how to do this practice by paying attention to what
it looks like next time you dump a measured quantity of flour into a bowl.
What does one cup look like? What about two?
Admittedly, its really difficult to measure small quanitites
this way, especially when adding them to a quantity of flour already in a bowl.
With ingredients like baking powder and
baking soda that are used in small amounts. Just a little bit too much of one
of these and your baked good will be ruined.
To avoid such a mess, I measure into my hand where the
quantity can be adjusted before adding to the rest of the dry ingredients.
To practice, measure out quantities in measuring spoons,
then hold them in your hand to see what it looks like.
Next you can try to pour the desired quantity directly in the bowl, then put it in the
measuring cup to see how close you are. For a lot of recipes, there's a pretty
decent margin of error for quantities of flour, sugar, and the like.
Soon you’ll be measuring confidently without utensils.
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