When you cook do you use exact measurements or do you "eyeball it"
I'm really bad about using measuring cups/spoons. Cooking comes naturally to me and I rarely if ever follow a recipe as is and I almost always just add ingredients by looking at them. How about you? Do you cook without your measuring cups/spoons or do you prefer an exact recipe and measurements?
It depends. Sometimes I measure, sometimes I eyeball it. Depends on what I'm making and my mood. I have certain herbs that I use a lot for meat and chicken, with those I will eyeball it. If I'm making a homemade barbecue sauce or a macaroni salad, I'll measure important ingredients that you don't want too much of or too little of.
I used to publish a recipe newsletter and I always stressed to my readers the importance of measuring. But I have to admit that most times I "eyeball" it! Unless I am baking. Then I measure flour, baking powder, etc. very accurately for the best results. I never bother to measure spices but just add them as my taste dictates.
I usually measure the ingredient if I am making it for the first time. After several try I start to eyeball it. But there are certain dishes that can't be done by eyeballing them, such as the choux pastry, those i try to stick with the measurements.
I eyeball everything. I have to measure my items when I post recipes on here or other sites. I never fallow a recipe to the letter I always got to spice it up a bit.
I always measure when I'm baking cakes or cookies. Otherwise, I eyeball it. I think dishes turn out better that way! Even with baking, though, I almost always modify the recipe. But cakes are especially tricky for me.
It depends what I am making. If I'm cooking, it's rare that I do exact measurements. If I'm baking, I will when I feel that it's necessary.
I was going to say... I measure when baking. With cooking I usually just eyeball it or improvise. I have to admit though, often a dish will not taste the same every time.
I agree...cooking I normally eyeball but with baking I do the exact measurements.
I'm an eyeballer,and with the salt I've developed this method of three , for whatever I'm cooking I put three amounts that I dump in my hand and depending on the size of the meal I'm cooking i just make the three bunches bigger or smaller.
I do a mixture. For some items like flour I quickly measure. My flour bin has a 1/2 cup measuring cup in at all times that's used to scoop so I just add it up in my head and use it even if the recipe calls for thirds. For small quantity items like baking powder or spices I measure them into my palm. It also depends on the recipe. If its something I've made many times I know how much and what it should look like. If its a new dish I like to measure so I know how its suppose to come out. Then the next time I make it I don't have to measure ^_^
I have to use exact measurements. I am not confident enough in my cooking abilities to just eyeball it.
I measure most thing, but when it comes to things like curry or chilli, I like to do it 'to taste', so I eyeball this bit!! My hubby improvises a lot more than me, but he is a lot braver (and better) in the kitchen than me.
There are certain things in cooking, you learn with experience. I have been cooking since long. And for everyday cooking, I do not use measurements, but for some recipes. I do write recipes for a site called, Tasty kitchen, where I have to mention everything in exact quantity. If I am teaching my children to cook some recipes, I do encourage them to measure the ingredients, for good results.
My inclination is to eyeball it, but that sometimes results in a bad tasting result. It's not hard to measure, so we should do it, unless of course you are experimenting.
I rarely ever follow a recipe exactly and I usually eyeball the ingredients. I'll confess that sometimes it's simply because I don't feel like getting a measuring tool dirty - I love baking but hate doing dishes.
Both, it depends on what I am cooking. I know exactly what a teaspoon or 1/2 teaspoon of salt or other granulated substance looks like in my palm, also a pinch. As far as cooking times go, my ovens never seem to correlate exactly with the recipe's time, so I use it as a norm and keep a close watch. I use a small electric convection oven unless the dish is too big, then I use the oven on my new gas range, which costs much more to fuel. The cooking time is different for each one also.
I do both depending on the recipe and ingredients. I know in baking you are suppose to be exact but it does not always happen.
Both...If it is a new recipe I make the exact measurement. If it is something I've cooked and am familiar with I usually eye ball it. Also, if it is a recipe that is not a baked item I may eyeball it more than if it is a baked good.
I use measuring cups and spoons when I am writing recipes or when I want to duplicate a flavor that has been a winner in the past. Why mess with success?
In casual cooking, I eyeball it. I cook for three teen-age boys and a husband of 17 years most of the time. The only pressure I have is to make the food appear. Flavor is not so much an issue.
When I am in a hurry and still want "Mom's best dish" results, I use the old Justin Wilson method of measuring in the palm of my hand. When I cup my hand, I know where on my palm dry ingredients measure to. I can measure 1/4 tsp. to 1/4 cup with accuracy. I will measure in my hand for 1/2 cup but it is not as consistent. Yes, I have big hands.
I usually eyeball unless exact measurements are required (like, strictly 2g of salt, otherwise it won't taste;)
I always 'eyeball' as my weighing scales are never where I want them to be. Using the same mixing bowls and baking tins helps as you get to know just how much stuff to use - i guess that's cheating though really isn't it in the the spirit of the question? I think that once you've got the basics of a recipe in your head, it's nice to add a 'little bit of this and that' as well, and this does negate strict measuring procedures. It's nice to have a bit of excitement - mostly it works but just sometimes can be a disaster - ah well.....
My nan was a chef, she always told me to "eye ball it" which I continue today(sometimes). But many times I like to get the right consistency, if the recipe doesn't turn out! I guess it's practice:)
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