Cooking Confessions: What Are Your Recipe Pet Peeves?
There are recipe deal-breakers, and then there are just pet peeves. These can be perky little instructions, flippant assumptions or crazy ingredient suggestions that just make us roll our eyes and cringe.
What are your recipe pet peeves?
A big one for me is when a recipe writer instructs you to use a very specific piece of equipment that an average cook is unlikely to have in her cupboard — but the recipe writer tries to pass off this extraordinary request as normal. As in, “Next, butter your 7×10″ rectangular ceramic baking dish and…” or “Run this mixture through a chinois (or a tamis).” Yeah, right. I feel that if that specific piece of equipment is really needed, at least call attention to it in a headnote and tell us why it’s so important.
Another one is when an ingredient in the list is followed by a note saying “ideally organic” or “preferably freshly harvested.” Sure, those things are ideal, but it’s not always possible. Besides, I feel like I can make the decision on what ingredient to buy on my own.
Phew! It feels good to get those off my chest. Your turn!