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What word or term annonys you?
(lemmy.dbzer0.com)
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this post was submitted on 25 Oct 2024
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Asklemmy
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Normally, portioning out the ingredients would be the first step of the process and is all done at once.
Probably not normally, but ideally. I doubt mise en place is all that common in most homes.
I see that you don't bake much. ๐
I bake quite a bit and I don't do my mise-en-place either when it comes to baking, but that's not a problem. The way recipes are formatted works well for my process as well. I read through the steps ahead of time if it's a recipe I am unfamiliar with, then I'll just have the ingredients list open while I'm doing the prep. The things I make are pretty basic (cookies, cakes, muffin, etc) and the steps are all identical. Mix wet, mix dry, mix everything, bake.
I personally find that having less repeated information makes things easier and faster to read. The recipe says "add flour", you know that it's all the flour. If the recipe says "add flour (1 cup)", then I have to check back in the ingredients list to figure out if that's all the flour or only part of it. Then the more info you add to clarify, the harder it is to skim while you're cooking.
I agree that many recipes are poorly written. Especially non professional stuff from the web.
Still, I'd hate to prepare anything without having weighed all my ingredients beforehand.
How many tablespoons do you think I own?