Basic assumptions underlying my recipes

General guidelines concerning cooking and baking

My experience is that recipes look more appealing when they are short.

To make my recipes short, which is what they actually are, I avoid repetitive information.

created: Friday, February 16, 2007 (PST)

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BASIC ASSUMPTIONS UNDERLYING MY RECIPES:

-whatever needs to be cleaned is cleaned

-canned ingedients are emptied into mix and cans are thown out

- accompanying spaghetti or rice are already cooked unless the recipe indicates otherwise; quantities quoted in recipe are before they are cooked. Pasta and rice packages usually have instructions on them concerning cooking.

- herbs are better fresh (see article "About Herbs).

- olive oil should be "extra virgin" for better taste and aroma.

DECODING the "salt & pepper to taste" EXPRESSION:

If you have not developed yet the ability to know how much salt and/or pepper should be added, think of the food you cook as one big salad that has no salt and you must add your own salt to your liking; what you do is that you look at the volume of the salad and sprinkle over the right amount of salt; same principle applies to the foods you cook.