I’ve started reading it and, as more of an intermediate cook, am wondering whether it’s for me, but I should clarify the weight measure for salt: she states in her introduction chapter about ingredients that she gives kosher salt measurements in weight because the brand she uses, Diamond Crystal, is less dense than your standard Morton salt, so a teaspoon of Morton kosher salt contains a lot more salt than a tsp of Diamond Crystal. So instead, she goes by weight— 3 g of Morton is going to look different than 3 g of Diamond Crystal in a teaspoon measure, but if you go by weight, you’ll get the right amount. That being said, if she uses weight intermingled with cups & spoons for ingredients other than kosher salt, then that seems inconsistent— I haven’t cooked from it yet. Hope that helps. :) I’m going to read a few chapters like a novel and figure out whether the teaching in there is a reason to keep the book (I have a one-in/ one-out policy because of space constraints, so I can’t keep them all)— at this point, I think it is. She’s a great teacher and seems like a lovely person.
Right on all counts--especially on how she seems like a lovely person--and of course I appreciate the salt weight since the brands are so different. I just want weights for everything! And not always for precision: As in the case of the whipped tahini, sometimes I just want fewer things to wash. So much easier to use only a spatula to get the paste from jar to processor. (It's undoubtedly clear that patience has never been my strong suit.)
I’ve started reading it and, as more of an intermediate cook, am wondering whether it’s for me, but I should clarify the weight measure for salt: she states in her introduction chapter about ingredients that she gives kosher salt measurements in weight because the brand she uses, Diamond Crystal, is less dense than your standard Morton salt, so a teaspoon of Morton kosher salt contains a lot more salt than a tsp of Diamond Crystal. So instead, she goes by weight— 3 g of Morton is going to look different than 3 g of Diamond Crystal in a teaspoon measure, but if you go by weight, you’ll get the right amount. That being said, if she uses weight intermingled with cups & spoons for ingredients other than kosher salt, then that seems inconsistent— I haven’t cooked from it yet. Hope that helps. :) I’m going to read a few chapters like a novel and figure out whether the teaching in there is a reason to keep the book (I have a one-in/ one-out policy because of space constraints, so I can’t keep them all)— at this point, I think it is. She’s a great teacher and seems like a lovely person.
Right on all counts--especially on how she seems like a lovely person--and of course I appreciate the salt weight since the brands are so different. I just want weights for everything! And not always for precision: As in the case of the whipped tahini, sometimes I just want fewer things to wash. So much easier to use only a spatula to get the paste from jar to processor. (It's undoubtedly clear that patience has never been my strong suit.)