21 Feb
Chefs cooking with a wok in China. Preparing f...

Image via Wikipedia

What part of life confuses you the most?

It has to be cooking.  For someone who likes to eat so much (you may take that in every sense of the phrase possible), I don’t like cooking. 

Menus are complicated – and show me one that requires n ml of flour and I run crying to the Hub, beating myself around the head with a ladle.  How can a dry ingredient be weighed as a wet one? 

While I’m on the subject, how much is a teaspoon?  I have [hang on a minute; just going to count them] thirteen varieties of teaspoon and each one is a different size and shape to the rest: do I use a large, medium or small one to add my vanilla essence?  If I don’t crush the garlic will it matter?  How can I know that a soupcon should have a tail on the ‘c’ but not how much it actually is?  Will all the snot and tears that accompany the preparation of each meal in this house affect the taste?  How much butter is too much on a slice of bread if you want it to be both healthy and tasty?  How can you tell when something’s thoroughly cooked unless you burn it?

Then there’s the oven: my last stove was a category C and it took two hours to bake fairy cakes in it.  My new one is a fan oven and all of my fairy cakes so far have had to be recycled as fish tank gravel.

Cooking: what’s that about?

22 Responses to “?…?…?”

  1. gigihawaii February 21, 2011 at 16:53 #

    hmmm. I don’t know what your problem is. Do what I do and create your own recipes. Experiment! Who cares how you do it, as long as it tastes good!


  2. vivinfrance February 21, 2011 at 20:24 #

    I agree, I’ve just made my best ever chili – and only stopped myself adding a load of hollandaise sauce when a goodly dollop had fallen in the pan! A bit of this, a smidgin of that and a handful of the other (no not that – too distracting)

    Fan oven: taken 10 degrees from the recipe temperature and five-ten minutes from the suggested time. Then look, prod and otherwise test the food to decide whether it’s cooked or needs a few minutes more. BUY AND USE a very noisy timer, carry it about with you, and re-set it for any extra time needed.


    • Tilly Bud February 22, 2011 at 16:25 #

      Thanks for the advice. What I hate about cooking is the tedium.

      I like the new pic.


  3. Pseu February 21, 2011 at 22:08 #

    Fan oven: reduce the temp, yes… but not 10 degrees, by 10% I find.

    Cooking is to a large degree confidence.
    I always cook with wine.
    Sometimes I add it to the food


  4. kolembo February 21, 2011 at 22:32 #

    The last paragraph had me laughing out loud!


  5. kateshrewsday February 21, 2011 at 23:24 #

    It’s a random demonstration of probability I think, specifically designed to make sure the goldfish on our globe are fed on a regular basis.


  6. slpmartin February 21, 2011 at 23:24 #

    The one thing that always threw me was when the recipe called for a “pinch” of something…wouldn’t that change depending on hand size? 🙂


    • Tilly Bud February 22, 2011 at 16:26 #

      Oh no – something else to stress about…


  7. nrhatch February 22, 2011 at 03:44 #

    Much of life baffles me, but cooking has always been soothing to me . . . a buffer from the storm.

    Of course, it helps to have a set of “measuring teaspoons” and “measuring cups” rather than trying to use 13 different sized soup/cereal/sugar spoons and assorted and sundry coffee cups and tea mugs. 🙂

    My advice . . . stick to soup. Put water in a pot. Bring to a boil. Add chopped up veggies and some pasta/rice/barley. Simmer until done. Enjoy with fresh baked bread . . . from the bakery!


  8. viewfromtheside February 22, 2011 at 04:38 #

    i’ve also been faced with a fan-thingy oven, and it seems to have changed some of what and how baking is done

    i have never insulted the goldfish, but i do remember when we eventually put the remains of my heavier than rock health bread out for the birds, that my dad commented he wondered if they would be able to fly after that


  9. musings February 22, 2011 at 07:51 #

    I am a recipe cook. I need to know ingredients to an 1/8 of a teaspoon. My husband on the other hand is a concept cook. I admire people who can do that. Alas, it’s not me.


    • Tilly Bud February 22, 2011 at 16:28 #

      The Hub is also a concept cook. I’d never heard that phrase before but I knew immediately what you meant. Thanks for the new words.


      • Pseu February 22, 2011 at 18:32 #

        Lucky you. Mine doesn’t cook. He once gave the kids frozen peas. I mean still frozen, frozen peas.


  10. earlybird February 22, 2011 at 10:06 #

    I think you probably just don’t like food ENOUGH! Look on it as a creative outlet. Your preferred outlet is probably writing which you do really well so I’d stick to that if I were you!


  11. granny1947 February 22, 2011 at 10:45 #

    Can’t help you…I cook because I have to!!!


I welcome your comments but be warned: I'm menopausal and as likely to snarl as smile. Wine or Maltesers are an acceptable bribe; or a compliment about my youthful looks and cheery disposition will do in a pinch.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: