Something Delicious

easygoingfemme · 11-05-2012, 09:11 PM

I loathe to measure in the kitchen.
Which really confuses people since I teach cooking classes.
For them, I suck it up and write up a "real" recipe in advance with measurements and how many a recipe serves... but when I'm demo teaching it's all about how to eyeball and tell from texture and scent if something is just right.

My latest exciting dish at a class was a basic split pea soup, but without ham, and fluffed up with steamed and pureed cauliflower stirred into the soup and then the whole thing was topped with a drizzle of balsamic.

*yum!!!*

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11-05-2012, 09:11 PM	#11
easygoingfemme Senior Member How Do You Identify?: Lil' Miss Sassy Pants Preferred Pronoun?: She/her Join Date: Oct 2012 Location: My place by the river Posts: 3,686 My Photo Gallery Thanks: 7,016 Thanked 14,963 Times in 3,313 Posts Rep Power: 21474852	I loathe to measure in the kitchen. Which really confuses people since I teach cooking classes. For them, I suck it up and write up a "real" recipe in advance with measurements and how many a recipe serves... but when I'm demo teaching it's all about how to eyeball and tell from texture and scent if something is just right. My latest exciting dish at a class was a basic split pea soup, but without ham, and fluffed up with steamed and pureed cauliflower stirred into the soup and then the whole thing was topped with a drizzle of balsamic. yum!!!