A lot of my grandmother’s recipes are like that. It’s because what she really did was add flour/oats/butter/milk/whatever until whatever she was making looked/felt/tasted right, rather than actually measure anything. Which is fine for non-bakery foods, but for breads and cakes and the like, it can require some trial and error to get right.
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At the point where you are literally setting something in stone, not having a precise recipe seems like Memaw is getting the last laugh.
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It’s the halfway point between the modern molecular gastronomy approach: “take 37.5 grams of ingredient, and sousvide at 81°C for 9 minutes 47 seconds…”, and the medieval recipe approach “Take enough of the ingredient, cut it into pieces of the correct size, put it into clean water, and boil it until it is cooked…”
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Damn that looks good!
Cheers!
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