rbos

u/rbos@lemmy.ca
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I first saw this notation technique on a recipe card pinned to a stove from the 1850s at a preserved historical village display. I have no reason to doubt that it was the original card, or descended from it.

It's best for recipes where you know the techniques already. These are reminders and not detailed tutorials.

Like my bread "recipe", which I don't even bother writing down anymore, is just: 1% gluten flour, 29% spelt, 70% AP, 85% water, 15% starter. Sit 90 minutes. 3% salt, 20-25% other. Stretch and fold every half hour until crackly. Split in two loaves, rise, bake at 500F w/steam tray 25 minutes, turn off oven 20 minutes.

There's a lot of unwritten stuff there, but it fits on a card.

Hm, it's hard to go wrong the Zwilling Henkel knives. Good price for the value, imo.

My partner prefers a santoku, branded Culinary Institute of America. It's thinner and better for veggies than the basic chef knife.

It is rare! These rescues came to us through a friend of a friend in the southern USA (Los Angeles, i think), and wended their way over here in BC Canada. I think in warmer climates you'll see it more.

Don't buy those knife sets though. Cheap crap. A good paring knife, a nice big knife like a Chinese cleaver or a German or French style chef's knife, and a bread knife, will work for pretty much anything.