Changing traditional recipes for the era of tiny households
video description
why did they change them? because conditions evolved.
what did people say as they changed them? YOURE CHANGING THE RECIPE STOP IT!
and what did the person say when they were yelled at? stfu ill do it my way.
cooking is an art, it is an expression of the individual. get over it. everyones going to do it differently. youll never get the same atoms and nuetrons in the same positions as you cook them a thousand years ago. why worry about being perfectly faithful to the original? its not needed nor can it be really done anyways.
also i ordered magic spoon, its not terrible the chocolate flavour tastes kinda blandly like unsweetened cocao. not terrible but not great. and you dont get too much for the amount you pay for it.
i cant afford it but id LIKE to get more banana and fruity flavours cuz those are pretty yummy. but all in all its not worth it for me since im broke permanently.
Date: 2021-08-02
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Comments and reviews: 9
Danielle
Something else to consider, like time, is space. If I live in a studio apartment with my partner I don't exactly have room to be rolling out dough and prepping a ton of stuff. Grandma didn't live in a studio apartment, she had a house with a full-sized kitchen. Likewise, if I'm just feeding two people after a long day of work I can't go driving to the farmer's market or wherever for specialty ingredients. I'm instead gonna use what's available nearby, meaning I may have to make some creative substitutions. This is especially critical if I'm cooking a recipe that was developed on the other side of the globe. The people there used ingredients they could pick up at the nearby market. If I want to follow their traditional recipe to the letter I'm in for a long drive to find a specialty store that carries those ingredients. It makes more sense to make that trek if I'm having some kind of gathering, packing everyone into my studio like sardines.
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Something else to consider, like time, is space. If I live in a studio apartment with my partner I don't exactly have room to be rolling out dough and prepping a ton of stuff. Grandma didn't live in a studio apartment, she had a house with a full-sized kitchen. Likewise, if I'm just feeding two people after a long day of work I can't go driving to the farmer's market or wherever for specialty ingredients. I'm instead gonna use what's available nearby, meaning I may have to make some creative substitutions. This is especially critical if I'm cooking a recipe that was developed on the other side of the globe. The people there used ingredients they could pick up at the nearby market. If I want to follow their traditional recipe to the letter I'm in for a long drive to find a specialty store that carries those ingredients. It makes more sense to make that trek if I'm having some kind of gathering, packing everyone into my studio like sardines.
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Sylvia
I almost always use high heat and lots of stirring when makin fud; and now i have a good way of explaining why i do this despite every recipe and chef tendin to say to do the opposite xD Cuz I always make much smaller batches of things as im used to cookin for myself, or at most, me and one other person.
I wud much rather finish the food faster instd of spend even more time cooking, but not actively cooking (tho still havin to keep an eye on it; which is hard with my easily distracted neurodivergent brain. Heck, thats even why im more likely to heat somethin up in the microwave instd of the oven; as it cooks faster and saves me time and when ya use the tools your microwave provides such as sensor cooking. it is near enuf to as good as the oven, just doesnt give that nice browning i like. But I can always throw it under the broiler (what Brits wud call a grill) after microwaving to brown for a few minutes.
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I almost always use high heat and lots of stirring when makin fud; and now i have a good way of explaining why i do this despite every recipe and chef tendin to say to do the opposite xD Cuz I always make much smaller batches of things as im used to cookin for myself, or at most, me and one other person.
I wud much rather finish the food faster instd of spend even more time cooking, but not actively cooking (tho still havin to keep an eye on it; which is hard with my easily distracted neurodivergent brain. Heck, thats even why im more likely to heat somethin up in the microwave instd of the oven; as it cooks faster and saves me time and when ya use the tools your microwave provides such as sensor cooking. it is near enuf to as good as the oven, just doesnt give that nice browning i like. But I can always throw it under the broiler (what Brits wud call a grill) after microwaving to brown for a few minutes.
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chris
I so don't get the idea of these recipes have evolved for centuries to get where they are, why should you know better? because all of these recipes evolved to be the way that they are in the first place because people CHANGED them. They made old recipes with a different meat or vegetable or spices or cooking method because it was what they had access to. Why did the first person who made, say, mostaccioli, think that they knew better than the people who previously made other pastas? Because it suited some need, it was more desirable for certain lifestyles, or it was more useful for the way that the pasta was made or used. All food is a result of creativity and using what you have to create good food that suits your particular needs and desires. We are but another generation, continuing the evolution of these dishes to better suit the world we live in.
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I so don't get the idea of these recipes have evolved for centuries to get where they are, why should you know better? because all of these recipes evolved to be the way that they are in the first place because people CHANGED them. They made old recipes with a different meat or vegetable or spices or cooking method because it was what they had access to. Why did the first person who made, say, mostaccioli, think that they knew better than the people who previously made other pastas? Because it suited some need, it was more desirable for certain lifestyles, or it was more useful for the way that the pasta was made or used. All food is a result of creativity and using what you have to create good food that suits your particular needs and desires. We are but another generation, continuing the evolution of these dishes to better suit the world we live in.
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John
You make a really good point. I got my recipe from my grandmother for spaghetti and meatballs and it also is a large recipe in terms of volume. Also the meatball size is large. Over the years I've also tweeted my own personal recipe as have my uncles and aunts cousins etc.
My recipe uses less ingredients and amounts by volume.
My grandmothers household was 8 mine is only 3.
I've had my uncles aunts and cousins spaghetti and meatballs and I love all them and so does my grandmother. All of them seem to taste like grandmas with a personal twist.
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You make a really good point. I got my recipe from my grandmother for spaghetti and meatballs and it also is a large recipe in terms of volume. Also the meatball size is large. Over the years I've also tweeted my own personal recipe as have my uncles and aunts cousins etc.
My recipe uses less ingredients and amounts by volume.
My grandmothers household was 8 mine is only 3.
I've had my uncles aunts and cousins spaghetti and meatballs and I love all them and so does my grandmother. All of them seem to taste like grandmas with a personal twist.
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Steve
Large meatballs are ridiculous. You can't eat them easily and they have a bad sauce to meat ratio. Also, they may not cook thoroughly.
Time saver: Use a rolling pin and roll out the meat to the thickness you want, between 2 sheets of parchment or wax paper, then use a pizza cutter to cut the meat into cubes. Sure, they're not round, but who cares.
A while back I was making chili, but the ground beef had turned. So instead of running to the store, I chopped up some frozen hamburg patties. Everyone thought I had added steak chucks.
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Large meatballs are ridiculous. You can't eat them easily and they have a bad sauce to meat ratio. Also, they may not cook thoroughly.
Time saver: Use a rolling pin and roll out the meat to the thickness you want, between 2 sheets of parchment or wax paper, then use a pizza cutter to cut the meat into cubes. Sure, they're not round, but who cares.
A while back I was making chili, but the ground beef had turned. So instead of running to the store, I chopped up some frozen hamburg patties. Everyone thought I had added steak chucks.
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Ann
Very nice and BEAUTIFULLY said! I am one of 7 kids, grew up near my parents' sisters and my grandparents. We used to have the immediate family dinners daily, with full family dinners only several times a year. And yes, mom was a homemaker. It was actually difficult for me to cut down the size of dishes when I got married and moved out. I regret the lack of huge family get togethers where my cousins and their families would show up it and chaos reigns!
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Very nice and BEAUTIFULLY said! I am one of 7 kids, grew up near my parents' sisters and my grandparents. We used to have the immediate family dinners daily, with full family dinners only several times a year. And yes, mom was a homemaker. It was actually difficult for me to cut down the size of dishes when I got married and moved out. I regret the lack of huge family get togethers where my cousins and their families would show up it and chaos reigns!
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CptBeer
i realised this when i first moved in to my own apartment. at home with my parents we were 5 people and sometimes i had to cook for everyone and i everything was done with big pots and pans but now i found myself making the same amount and i just ended up with leftovers for a week and a half until i threw it away because i got tired of it. scaling down was quite hard and alot of things i made would be 0, 8 of a portion or sometimes 1, 5 portions
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i realised this when i first moved in to my own apartment. at home with my parents we were 5 people and sometimes i had to cook for everyone and i everything was done with big pots and pans but now i found myself making the same amount and i just ended up with leftovers for a week and a half until i threw it away because i got tired of it. scaling down was quite hard and alot of things i made would be 0, 8 of a portion or sometimes 1, 5 portions
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Internet
I feel like I'm pretty decent at cooking for 1-2 people. Whenever I have to scale up recipes for something like 8-12 people, it is absolutely not as simple as just multiplying the ingredient amount by some factor. Many times it can completely change what you need to do to get a similar result. This can be really challenging since I hardly get any practice cooking for a larger group of people.
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I feel like I'm pretty decent at cooking for 1-2 people. Whenever I have to scale up recipes for something like 8-12 people, it is absolutely not as simple as just multiplying the ingredient amount by some factor. Many times it can completely change what you need to do to get a similar result. This can be really challenging since I hardly get any practice cooking for a larger group of people.
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Christopher
I grew up in a house with 9 - including 2 grandparents. As an adult I had a wife and 5 children - 7. We cooked massive meals.
Post divorce and 10 years later, I've finally managed not to have 5 pounds of leftovers after every meal.
It's easy peesy lemon squeezy to cook for 1 or 2 but it is fundamentally different than cooking for 7 people 3 times a day.
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I grew up in a house with 9 - including 2 grandparents. As an adult I had a wife and 5 children - 7. We cooked massive meals.
Post divorce and 10 years later, I've finally managed not to have 5 pounds of leftovers after every meal.
It's easy peesy lemon squeezy to cook for 1 or 2 but it is fundamentally different than cooking for 7 people 3 times a day.
reply
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