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During the previous round of shirkflation I warned people about knowing what year a recipe was from because “a can” means something different in 2004 than in 2010. And now it means something different again in 2025.
Now boxes are getting the shrink treatment too.
cross-posted from: https://lemmy.bestiver.se/post/618032
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We had to go through my great grandmothers hand written recipes and add measurements because of things like this, all the way back in the 90s it was an issue. A can of cherries was several ounces larger than it was then, and I guess even worse now.
She also liked to do a lot of “Add flour until it’s sticky” so we just added “Start with x amount of cups of flour then add more as needed”
Great comment thread here! Just found this book…kind if a game-changer for me…
https://www.simonandschuster.com.au/books/Ratio/Michael-Ruhlman/Ruhlmans-Ratios/9781416571728
Thank you for sharing, was just thinking there needed to be some literature on simple cooking ratios. Looking forward to giving it a read
That’s on my wish list.
Recipes that don’t specify things in grams and millilitres can go screw.
“Now add a traditional american furlong of bushel sauce to the 25 ounce pot until it bubbles up by five and a smidge horse hands” … yeah, no 😅
The heating time time on some frozen chicken strips was for “a cup”. Of long frozen pieces of chicken.
My favourite is “one cup of spinach”.
Is a cup not equivalent to 250ml?
depending on the cup but still, is the spinach pressed or loose? measured before or after chopping?
It’s the absurdity of specifying a volume for a leaf. A few leaves of spinach can fill a cup or a kilo of leaves can fill 250ml if shredded.
I didn’t learn to measure anything until I was 30. I just cooked by vibes. My girlfriend started getting really irritated that I would make something and she would never have it again. Something like it? Sure. But it? No. So I started actually learning how to cook and know how much was going in .
Cooking freehanded can work. Cooking is art. Baking, on the other hand, is science. Every ingredient must be measured precisely, or you’ll get seriously funny results. And often on the bad side of funny.
Once you figure out the science you can even freehand baking. Salt, flour, water yeast. Got a flour with more protein? Up the water and decrease the salt a little. Trying to make bread out of cake flour? Decrease the water a touch. Know what your target hydration level is for a bread type and you can pretty much wing the rest. Can’t do a double rise today? Do a slow rise in the fridge overnight. Want a slightly thicker crust? Add more salt. Baking has a lot of potential for freeform once you figure out the mechanics behind what goes into a recipe.
Before this, I’d been complaining about frozen vegetables for a while now. I have several soup/casserole/savory-pie type recpies that all call for frozen vegetables by the pound (ex: Defrost 1lb. broccoli and 1lb. cauliflower). Now all the veg comes in 12oz bags instead of 16oz, and I don’t want to make 3/4 the food, I want the WHOLE recipe – and I don’t want a bunch of half-used bags in the freezer.
Messing with cake mixes is an even bigger problem for me. On the rare occasion I make a cake, it is either homemade carrot cake or from a box because I all my attempts to make a decent regular cake (chocolate, angel food, or whatever) have been too dry, too crumbly or otherwise inferior. I guess Betty Crocker just doesn’t want my money. S’alright. I like my carrot cake and its surely more healthy.
I’d look to see if there is a different veg I could add to fill out the quarter pound. Like maybe some raw carrots could be chopped and added to the cauliflower And if they’re cut to the right size they’ll cook them the same amount of time.
OR they could go back to standard portions that don’t require recipe fixes. The better solution is to use fresh veg, but frozen is a huge time saver. FWIW, the broc/cauliflower recipe continues and adding more carrots would overwhelm the carrot quantity. This is pretty close to mine, but I don’t use lemon juice and do use nutmeg: https://oukosher.org/recipes/layered-vegetable-kugel-pareve/
But then the product would cost more and people would immediately go to whatever other brand was available out of spite or budget consciousness.
Margarine? I didn’t know people still used that.
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The products already cost more, regardless, and they HAVE sent me to a different brand in a different store that didn’t change sizes. The other one costs more than the 12oz., but it less per pound (something like $1.59 for 12oz or $1.99 for 16oz. – you get the idea). Pre-COVID, these would regularly go on sale for $.99 a pound.
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For me it is oil and not margarine, just like the example says. You will find lots of kosher recipes do not use butter because you can’t eat dairy with meat – and even if you aren’t eating meat, you still need dairy from a kosher animal. Cheese can’t have animal rennet. There are lots of rules. Anyway, it is easier to skip butter for anything that might get eaten with meat.
I figured the no butter on my own. But I would take oil over margarine almost any day of the week.
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using measurements like ‘a can’ is just a bad idea anyways…
It’s American by nature.
“It’s 1950 and a can is a can is a can, everyone knows how big a can is. And it will never change!”
While this is true, Betty Crocker is shooting themselves in the foot with this.
Back in the day having a recipe for a specific box made cooking easier and locked people into one brand of ingredients.
This move is undoing a lot of the marketing they did back in the 40s and 50s
Yeah they’re really burning that 1940s marketing asset
I had a chicken casserole recipe and it called for “a can of cream of chicken soup”. Ok, this soup comes in the normal, single serving size and the jumbo “cooking for a family” size. It made the recipe unusable.
anything that calls for a can of cream of chicken soup was going to end up the same way regardless.
I hit this with the chocolate banana cheesecake I posted here last week.
I’ve been making variants of it for some 30 years now, and while most of the ingredients are raw ingredients, it does call for an entire 12 ounce bag of miniature chocolate chips. You have to use mini chips because of the low baking temp, full size chips don’t melt all the way and give it a weird texture.
Imagine my surprise last week to find that Nestle morsels only come in 10 and 20 ounce bags now.
Fortunately, the STORE brand was still a standard 12 ounces and the recipe still works. Fine. I didn’t want to give Nestle the money anyway. ;)
It’s always best when you can avoid funding Nestle
If you’re going to use ounces you either make the result divisible by 4 or you use fucking metric. 10 in ounces defeats the entire point of 16 ounces in a pound. Fucking 5/8ths of a pound. Great unit of sale, very useful.
At least if I bought the 20 ounce bag, that’s divisible by 4, and taking out 12, leaves 8… but still…
Baking shouldn’t start with a Tower of Hanoi puzzle.
And if it was an 8 ounce bag you could easily scale the recipe with the ratios since you’re using 1/2 lb chips instead of 3/4 lb. But this 5/8ths shit is just asinine.
I’d cry if I had to tower of hanoi every time I started up my stand mixer!
What happened to grandmothers cooking and baking from normal ingredients, using handwritten recipes collected on papers randomly stuck into an old cook book?
Grandma grew up in the 80s eating microwave dinners. She never learned to cook.
Your grandma maybe
The average grandma. My grandma is 90 and grew up in a very different world.
If your Grandma is 90, she definitely didn’t grow up in the 80’s.
This makes me wonder if a quarter cup of butter was ever less than half of a whole stick… 🤔
That’s an American thing. In most of the world butter comes in ~half pound units. So half a stick would be half a cup. Except Australia which 500 gram blocks. America has been 1/4 pound units since 1800s but didn’t move to the stick shape until the 1950s.
i can assure you most of the world does not measure butter in pounds, we have 500g blocks here in sweden as well and i’d expect that to be the european standard at least.
The ~ was to indicate that it’s not actually that amount but close to that amount and the difference being the rounding error between metric and imperial
Guess everyone learns this at some point. I just skip any recipe that doesn’t give me volume or weight for everything. Otherwise, the chance of messing up the recipe is too high.
You must do some high stakes cooking. I always tweak recipes, sometimes even if I’ve never made it before.
Sometimes it doesn’t matter much, sometimes it does. There are probably some recipes I’d give a go. But really, it doesn’t actually come up all that often. I think a lot of people have converted cans in old recipes to actual measurements before posting online.
My family doesn’t really have any recipes they passed down. Pretty sure they did everything by feel.
This just reminds me of recipes that are like “how to make homemade soft pretzel. step 1, buy pretzel dough”. I get that some boxed mixes are just pre measured ingredients, so why not learn the ratios and make them yourself?
“we can’t have pancakes because I didn’t buy any mix” “What? Mix? You know you can just make that stuff on your own. Right?”
We have reached a point where, despite celebrity chefs existing, some people have zero idea that you can make stuff without a can of this, a block of cream cheese, a box of that and a bottle of this. They don’t know the first thing about cooking. To them pretzels are something you buy from someone else and sometimes you have to bake them yourself.
I’ve shared my grandmothers recipe before, worth sharing again. Caution: Makes a metric fuckton of pancakes. Make for multiple people. You cannot eat this many pancakes.
1 Qt. Buttermilk
2 TBS Baking Soda
1 TBS Salt
4 Cups Flour
2 TBS Baking Powder
1 Pkg Dry Yeast
1/4 C. Oil
6 Eggs
1 cup of milk the next morning.Put 1 quart buttermilk in large bowl and add 2 TBS Baking SODA and 1 TBS Salt.
Mix 4 cups of flour with 2 TBS Baking POWDER, stir this mixture into the buttermilk.
Don’t mix up the SODA with the POWDER. You might not think it will make a difference, it does.
Add one package of dry yeast, 1/4 cup oil. Mix.
Whip 6 eggs till foamy, fold in mixture. Do not use electric mixer, use mixer tine by hand.
Pour batter into large pitcher or bowl. Cover with foil. Refrigerate overnight.
The next morning put a cup of milk in the pitcher to thin the batter.
Heat pan until hot. Add 3 TBS or so of oil, when water droplets sizzle in the pan it’s ready.
Cook pancakes in 2s or 3s. When the tops are covered in steam-holes then it’s ready to flip. 2 to 3 minutes or so. Can be as fast as 1 minute. Do not turn your back or they will burn.
Lasts 10 days to 2 weeks in fridge. Yeast will turn black over time, this is normal. Stir batter before use.
Baking powder and yeast. They weren’t taking any chances. Did she work in a kitchen of lumberjacks?
You haven’t met my family. 😀
The hard part is letting the batter sit overnight that first night!
I was making a galette for the first time and while I was going over the epic saga that is making your own puff pastry I said, “fuck it, I’ll just buy some from the freezer section at the store”. It came out great and I saved 3 hours of my life.
Where do galette (buck wheat savory pancakes from Britanny) and puff pastry come together? Or is that just another Amerikan kitchen misnomer like “pepperoni” or “bologna”?
Phyllo dough and puff pastry are things I will totally cheat on. And if I’m turning leftovers and my frequent surplus of eggs into quiche I will cheat with a frozen pie crust. Even Alton Brown says that last one is allowed.
Same only with Pasteis De Nata:
https://www.biggreenegg.eu/en/inspiration/recipes/pasteis-de-nata
My problem: There are different puff pastries out there and so I made the recipe THREE TIMES to figure out the best one to use.
Spoiler - The most expensive one.
Dufour.
https://dufourpastrykitchens.com/puff-pastry-dough/
Here’s the difference:
“first enclosing a “butter block” in the dough”
Compared with:
https://www.pepperidgefarm.com/product/puff-pastry-sheets/
“VEGETABLE OILS (PALM, SOYBEAN, HYDROGENATED COTTONSEED)”
Store brand is the same.
None of them were AWFUL, just the Dufour is head and shoulders above the others, and 4x the price.
Cream cheese? Does that belong in that list?
Have you seen people adding it to every Mexican or Italian slow cooker recipe?
I haven’t, no. I don’t use a slow cooker that much, and when I do, it’s with my own recipes. I assumed you were referring to baking from pre-mixes.
“I didn’t have pretzel dough so instead I used pizza dough, and instead of salt I used mozzarella cheese. Delicious recipe!”
…
Now I want pretzza.
But pretzles are harder than average because you need to boil them in a lye solution and who has lye hanging around these days? Bagels are only slightly easier because their boil doesn’t require lye.
I made soft sourdough pretzels this week with just baking soda and brown sugar and they turned out great!
Cool! Not traditional, but it’s an alaklai so I’m sure it’s a more practical way than hunting down lye at the grocery store.
I know for cake mixes, at least, they add some chemicals that improve the texture and moisture retention of the cake. It’s stuff you’d never find in the baking isle, but it improves the resulting cake so much that many professional cake bakers just use the box mix. They have access to the same food suppliers and would just end up duplicating the work of giant conglomerates research.
On the flip side you get goofy things like this where you are supposed to use a specific amount of something that so far as I know you would have to buy as a pre-made mix. Either that or start a separate recipe to make you own cake mix.
White cake mix is easy though:
2¾ cups cake flour
1½ cups granulated sugar
4 teaspoons baking powder
1 teaspoon fine salt, sea salt or himalayan
4 tablespoons softened unsalted butterIn a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
Then use a pastry blender to cut the butter into the dry ingredients. Blend until the butter is not longer detectable and the mix is a fine crumb.
Store in an airtight container and refrigerate until ready to use.
Alternately, skip the butter step until just before use. No need to refrigerate then.
Yeah, which is the real way to go. Sub-recipies end up screwing up my flows at times, ‘self-rising’ flour is another thing that I don’t keep around premade and have to stop and make separate.
Yeah, that’s not a recipe I’m ever using.
Stuff like that is available to buy at places like bulk barn. You can buy by weight or volume there.
Never heard of the place around here, but I like the thought. Buying things for odd amounts like to top up a spice jar without having a separate large container.
Cake mixes use cake flour which is a super low protein flour great for cakes. Pastry flour likewise is a lower protein percentage wise. Bread flour is like 12%, AP is around 10 or 11% protein by weight. Cake flour is like 8% which is great for cake but limited.
So the boxed cake mixes are pre-mixed with leaveners like baking powder and soda but they are a way to buy not too much cake flour, as well.
How do they distinguish between those flours in the US? Here we have three main grades: 405, 550, and 1070, denoting low to high protein wheat flour.
Usually percentage of the flour that is protein. It is marked on the bag as well as usually marketed as pastry, cake, bread, all purpose, high gluten for like bagels and pretzels, and then it is up to the grind for super fine flour for pizza would want high protein to make the gluten but finely ground.
but either way it is by percentage on the side of the sack.
I stock three different protein levels in my kitchen. Cake flour is used up in my Ukrainian paprika chicken and dumplings recipe. I never make cakes.
I had not heard of that one. Thank you for something to research!
