SC - Pomegranite Chicken
Char C.
pmoon21 at hotmail.com
Wed Oct 7 09:16:27 PDT 1998
>The problem
>I have with trying to use the original is that I am at a loss as to
>where to start with amounts of ingredients. Anyone have any advice?
Nowadays, I have a feel for about how much of a particular spice or other
ingredient I like to start with. However, when I was first learning I
usually looked at modern cookbooks when I could to get an idea of how
much of a particular ingredient is usually used per pound of main
ingredient. When I am redacting, I still start with a pound of the main
ingredient (meat, fruit or vegetable) and work my recipe from there. By
standardizing on the amount of the main ingredient, I have developed a
feel for what I like for amounts of other ingredients.
Clarissa
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