Measuring Up in the Kitchen
One of my frustrations with teaching cooking is that students expect that every ingredient in a recipe be expressed in finite measurements, preferably in a non-rational unit of measure. Thus, they want the recipe to call for an imprecise 2 cups of flour instead of a precise 280 grams. Then they want to avoid tasting their creation to determine how much salt to add—they want to be told a priori exactly how much salt is needed. To compound their errors, they then measure using sloppy techniques, thinking they are being accurate. Oh well, maybe a little instruction will be helpful so that we each can “measure up in the kitchen”?
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