So, I have been reading “The Splendid Table’s, How to Eat Supper” by Lynne Rosetto Kasper and Sally Swift. This book is as much about information as it recipes. Of course, if you plow through every written word you get to read about umami about 27 times. That’s OK. Most people only read the info around the recipes their interested in doing. I rarely read a cookbook cover to cover. But, I love The Splendid Table podcast. This is a “read every word” book for me.
Anyway, today I read about teaching yourself to measure by site/hand. I’m always impressed when people can do this. (Justin Wilson and all that.) It says that if you’ll just measure with a spoon and then pour it into your hand to see what it looks like, after a few recipes, you’ll be able to measure herbs, seasonings, etc. into your hand and skip the spoon. I tried it today and a teaspoon of basil looks much bigger in my hand than I thought it would. So does salt.
I’m going to keep trying it and see if what she says is true.
I’ll let you know…
3 responses so far ↓
Eddie G // June 16, 2009 at 9:21 pm |
Neat. I’ll play, too
Margie // June 17, 2009 at 8:03 pm |
Cool, Eddie. Let me know how it goes. She does state that it doesn’t apply to baking, however, when the need to be precise is mandatory.
Momcat // June 18, 2009 at 10:07 am |
I’ve done this for years (after watching The Frugal Gourmet do it – alas). It works really well and also saves washing all of those measuring spoons.
How’s your elote recipe coming???