SC - redacting

[Bonne of Traquair]

>
>Peldyn at aol.com wrote:
I have often wondered why one cook will make a choice
> > in a recipe that I wouldn't have made. I usually put it down to them 
>having
> > more experience, but sometimes I wonder! (smile)
>
>Bingo. Keep wondering. I think Lorna J. Sass was the first author I
>questioned in this way,

I was very new to all this when I read "to the Queen's Taste" a recipe in 
which the original clearly said to cook chicken carefully so that it didn't 
brown, and the redaction said to brown the chicken well.  Right there and 
then I lost any fear of redacting!

Bonne


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