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A small knob of experience

I've noticed that American recipes tend to be very precise about measurements, whereas recipes from other cultures are more "analog". They use phrases like "a small knob of butter" and "a small piece of ginger root, peeled and sliced".

The assumption is that you've either cooked something like this before, or you've watched someone cook, and you know about how big a small piece of ginger root would be. As opposed to the large pieces you use for other purposes.

It's cozy, and has a certain reassuring imprecision that "1.5 tablespoons butter" wouldn't have, but it doesn't translate well.

Also, and so that you may benefit from my experience, steaming is not a good way to prepare still-frozen fish fillets. Unless you are very patient. And not hungry.



Mar. 27th, 2010 01:45 am (UTC)
..told you my recipes are horrible to follow!

Actually, that one doesn't sound so bad: probably the difference between that one and the "small piece of ginger" one is that I have cooked enough that I can guesstimate how much garlic, herbs, and lemon will be needed. And as you pointed out above, it's all "to taste".

How would it be with some added capers, do you think? (I like chicken piccata and things of that ilk a lot.) Or would they clash with the Mrs. Dash?

Thanks! I'll try it next time I get some chicken!