To Measure or Not

To measure or not to measure. That is the question. Whether 'tis better in the kitchen to suffer the dangers of guesstimating, or to take measuring cups and tablespoons against them, and thereby to eliminate them. To measure, and be precise. Ah, but there’s the rub, for in the tedium of that precision, what errors and burned dishes may come?

The fight is probably as old as the first written recipe. Is the cook a chemist, whose job is to calculate precise measurements and stick to them, or an artist, basing her/his recipes on feel?

There is a great deal of amateur chemistry in cooking. There are often precise volumes of different materials that produce different effects, and precise temperatures for certain reactions. And there are plenty of rules you can take for granted:


Is there a more perfect vegetable? Aromatic, sweet, with deep flavors. It is hardy, can be subtle or strong, and forms the basis of almost every meal. If you have chosen to spend any time with my recipes, I probably don’t have to convince you of the awesomeness of the onion. So, I’ll get down to business:

Here are some recipes of mine that use onions (67 at this writing).

Do onions make your eyes water?

Forget chewing on bread (worthless). Forget refrigerating the onion (counter-productive depending on what you are doing with them and how quickly you need them). Forget underwater -- that sounds like an invitation to cutting oneself.

My Grandmother's Kitchen

My grandmother was a powerful woman; managing an apartment in Queens on her own (including all of the work of painting and fixing up the apartments between tenants, collections and all the rest).

We didn’t visit much, but I remember my grandmother’s kitchen from when I was a little boy. She would start preparing the day’s meal in the early morning, and would serve a perfect meal by evening.

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