“There is no technique, there is just the way to do it
. Now, are we going to measure or are we going to cook?”
Frances Mayes, 'Under the Tuscan Sun' (1996)
“How much cheese is a handful? How much more or less is a cupful? What is the capacity of a glass, a tumbler, or a soup ladle? What is the difference between a suspicion and a pinch? How much more is a good pinch? How much wine is a little, how many olives a few? When a book says a tin of chopped almonds or pomegranate juice what are you supposed to understand by that?”
Elizabeth David (1913-1992)
‘Spices, Salt & Aromatics in the English Kitchen’
“The dangerous person in the kitchen is the one who goes rigidly by weights, measurements, thermometers and scales. I would say once more that all these scientific implements are not of much use, the only exception being for making pastry and jams, where exact weights are important.”
X. Marcel Boulestin, chef, food writer (1878-1943)
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