RecipeMuncher

I’ve memorized a ridiculous number of recipes. Some I know through repetitive usage: the recipes for pasta or gnocchi, for example. These flour-to-egg-to-weight-of-whatever ratios are fixed in chemistry and in my brain and in culinary stone as immutable fact. Constant repetition evolves into intimate understanding. Others I know because it is handy to know them, convenient not to have to look them up: brandade, anglaise, beurre manié, to name a few. Knowing how to whip these up without re (...)