I've been going through my old recipes, some of them have been given to me from friends and some from family. However, one thing always puzzles me about the recipes that they all have in common. Strangely enough there is a format for recipes and they all seem to follow it. So that leads me to believe that somewhere along the line, someone had a lot of time to think about the "proper" format for a recipe.
I guess I was just thinking a little too much about it. Excuse me, the house was quiet. Just a movie playing in the background and my daughter was in bed, so all I had time to do at that point was think, think, think...
Maybe you could give me the answer that I have been looking for... Why does your average recipe give an estimated time to prepare? That time seems completely illogical. I totally cannot prepare anything in the given amount of time - so if I was graded, I would have failed. There is so much pressure to finish in that time. I wonder if I will ever be able to do it. I think I would have failed cooking class -even for such "the good cook", that I am.. ha
The second thing that I never have fully understood is the cooking time. For example, the recipe that I am currently working on is for a pumpkin pie. Cook the crust then add the filling - then cook at one temp for 15 minutes and then another for 30 to 40 minutes. If I follow this exactly - I would have had an uncooked pie. I thought, Okay... I will cook for 35 minutes (its between 30 and 40) so I should be okay. Nope. I added another 10 minutes and then another 10 minutes... I never thought that elevation would be a factor where I live. usually down at the bottom of the recipe it says that you have to add time for elevation. Who ever thought that in my house that I would have to add time for elevation. I've never been told that I should, but it seems that my oven only cooks better when I add additional time "for elevation"
So for anyone who may read this ridiculous blog, maybe you can provide the insite that I need to understanding cooking times and prep times. And if anyone can admit to actually doing all their prep work in the suggested / designated time, I sure would like to know how you do it.
I guess I was just thinking a little too much about it. Excuse me, the house was quiet. Just a movie playing in the background and my daughter was in bed, so all I had time to do at that point was think, think, think...
Maybe you could give me the answer that I have been looking for... Why does your average recipe give an estimated time to prepare? That time seems completely illogical. I totally cannot prepare anything in the given amount of time - so if I was graded, I would have failed. There is so much pressure to finish in that time. I wonder if I will ever be able to do it. I think I would have failed cooking class -even for such "the good cook", that I am.. ha
The second thing that I never have fully understood is the cooking time. For example, the recipe that I am currently working on is for a pumpkin pie. Cook the crust then add the filling - then cook at one temp for 15 minutes and then another for 30 to 40 minutes. If I follow this exactly - I would have had an uncooked pie. I thought, Okay... I will cook for 35 minutes (its between 30 and 40) so I should be okay. Nope. I added another 10 minutes and then another 10 minutes... I never thought that elevation would be a factor where I live. usually down at the bottom of the recipe it says that you have to add time for elevation. Who ever thought that in my house that I would have to add time for elevation. I've never been told that I should, but it seems that my oven only cooks better when I add additional time "for elevation"
So for anyone who may read this ridiculous blog, maybe you can provide the insite that I need to understanding cooking times and prep times. And if anyone can admit to actually doing all their prep work in the suggested / designated time, I sure would like to know how you do it.
