You know my drill. Find an interesting cookbook out and about. Get that cookbook from the library. Try out a few of the recipes. If they turn out well, consider adding cookbook to the collection. And the hard part, getting rid of a cookbook to make room for the newbie.
So yesterday I’m made a Roasted Tomato, Potato, Dill and Feta Frittata from a cookbook of tomato recipes. I like to follow recipes fairly closely when I’m testing a cookbook; I think of it as giving the author a chance to really show their stuff. After a couple of paragraphs in the recipe, I came upon this phrase – “… heat a generous glug of oil over medium heat”.
To be honest, I’m not sure I’ve ever seen “glug” listed as a measurement in a cookbook before. I was pretty sure a glug has to do with the sound of the oil if you tip the bottle all the way up and the oil makes a glugging sound as it pushes its way out. But for fun, I looked it up. Internet says “about two tablespoons”. So is a generous glug three tablespoons? Four tablespoons would be two glugs, wouldn’t it? Not exactly a precision measurement.
What I didn’t say is that when I read that instruction, I laughed out loud. The reason for that is that in an earlier recipe, the author explained in excruciating detail how to make a grilled cheese sandwich.
“Arrange the cheese on one slide of bread, then put the two slices together. Set a skillet that’s the right size for you bread (too large, and you’ll end up with burned butter), add about 1 Tablespoon butter, swirl it around to coat the skillet; as soon as it stops foaming, lay your sandwich in the skillet.”
To be fair, the grilled cheese recipe turned out great but not because I needed step-by-step instruction on how to grill a cheese sandwich but because it called for a Sun-Dried Tomato & Smoky Red Pepper Mayonnaise which was fabulous.
Glug, pinch, dash, handful…. how closely do you follow recipes? Do you even USE recipes?
