Winging It

Discussion in 'Food & Drinks' started by Ken Anderson, Nov 10, 2017.

  1. Ken Anderson

    Ken Anderson Veteran Member
    Registered

    Joined:
    Jan 21, 2015
    Messages:
    7,454
    Likes Received:
    9,813
    By no means do I claim to be a master chef, but I have prepared a lot of things that taste quite good, and I think that it is rare that I will come up with something that is bad unless I am missing key ingredients and trying to substitute with unknown stuff.

    However, I don't use recipes. In fact, when I have used recipes the results have been mediocre at best, and sometimes not good at all. I don't measure anything. Even with seasonings, I'll use spices or herbs that seem like they might go well with whatever it is that I'm cooking.

    The biggest downside is that I nearly always end up with more than what I need. Probably this is because when I find that I have put too much of one thing in, I have to add more of other things to compensate, the end result being enough food to feed four people when I am intending to feed only one or two.

    Another downside might be that I can never cook the same thing twice because the next time I try, it will be different; still good, usually, but different.
     
    #1
  2. Chrissy Cross

    Chrissy Cross Veteran Member
    Registered

    Joined:
    Aug 11, 2015
    Messages:
    15,005
    Likes Received:
    13,751
    I never use recipes either.
     
    #2
  3. Gloria Mitchell

    Gloria Mitchell Very Well-Known Member
    Registered

    Joined:
    Mar 18, 2017
    Messages:
    1,135
    Likes Received:
    1,512
    @Ken Anderson - I do not measure many things either. Even when I am making my own concoction of something. Sometimes a recipe
    will call for something like a spice, and never seems to have been enough to us. Last night I used a packaged envelope of spices for potatoes
    to be roasted in oven. It was okay, but my hubby think I could do better- he says I always do better:).
    I have a habit of reading the ingredients of certain things, then go home and make it without all the fillers and chemicals in the store brand.
    For recipes I find , often will half the amounts, as we may not want to eat it forever. The other thing, if you make too much of something freeze it.
    Too much casserole sure tastes good a few weeks down the line, when I do not want to cook.
    Something my grandmother taught me a long time ago: When cooking many things- especially that require spices- you can always add to-but you can't take it away. Oh, and it is hard to make small amounts for one or two people, hence the freezer.
     
    #3
  4. Tim Burr

    Tim Burr Well-Known Member
    Registered

    Joined:
    Jul 20, 2016
    Messages:
    738
    Likes Received:
    1,493
    About the only 'winging' it for me is choosing which syrup to put
    on my waffles.

    Have been brainwashed into believing that everything in it's proper order
    and amount.

    I need directions!

    Some kind of Order!

    Printed out, so I can follow along. (w/diagrams...):)
     
    #4
    Ken Anderson likes this.
  5. Ken Anderson

    Ken Anderson Veteran Member
    Registered

    Joined:
    Jan 21, 2015
    Messages:
    7,454
    Likes Received:
    9,813
    I'll use a recipe to give me ideas sometimes, but I don't follow it very closely.
     
    #5
  6. Chrissy Cross

    Chrissy Cross Veteran Member
    Registered

    Joined:
    Aug 11, 2015
    Messages:
    15,005
    Likes Received:
    13,751
    That's exactly how I am. A recipe will sound good but it might have a few ingredients in it I don't like so I'll leave it out or use something else.
     
    #6

Share This Page