SC - Pennsic

[Melissa Martines]

And it came to pass on 10 Aug 99,, that Weaver8002 at aol.com wrote:

> When my grandmother taught me to bake bread, the most common measurement
> was a heaping spoonful.  And the flour was added until the dough could no
> longer be stirred.  (I got my weak wrists from her and we both turn out a
> very soft dough and kneed in a lot of flour.)
> 
> Margherita the Weaver

Bread is the form of cooking in which I feel most comfortable measuring 
by feel.  (I make all my own bread, except for the specialty stuff like 
bagels.)  I will generally use a measuring cup for the base quantity of 
flour, and then add by hand until it's enough.  Since I knead my dough 
in a KitchenAid mixer, "enough" is when the dough ball cleans the sides 
of the bowl and no longer feels sticky.

For many dishes, I need a recipe -- my kitchen instincts are not always 
well-developed enough to wing it.  And I am usually more comfortable 
with a recipe.  However, I can certainly assemble a casserole and 
season it to taste without written instructions, nor do I hesitate to alter 
and substitute ingredients in a recipe that I understand.

Brighid (who really ought to be doing last-minute Pennsic stuff)




Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================