We all love our cookbooks, but I am curious. When you walk into your kitchen, how many recipes do you actually know by heart. Years ago, I befriended a noted French chef and when I asked him the same question, he said: about 3000. Well, I don’t expect everyone to retain so much. Please share…
I’m thinking very few but I just turned 75 so I’m guessing that has something to do with it. Definitely Hazan’s carbonara.
Recipes or how to cook something? I think about what I want to eat, what products and processes will result in that, then proceed. I don’t have to reinvent the wheel every time I cook.
This was pretty much my answer when this same topic was posted on Chowhound. I don’t need to refer to anything to make an omelet, but I also wouldn’t say I know the recipe for “omelet” by heart.
I’m just gonna stick this here. There’s a FB site for Seattle ‘foodies’ and last night someone posted a recipe for what she called a frittata and it looked just like a quiche to me. FWIW
I know how to cook a lot of things without recipes but that’s not really the same thing.
During lockdown I made bread so often I still have the recipe memorized: 1000 g flour, 690 g water, 20 g salt, 12 g yeast.
I realized a couple of days ago that thanks to the Instant Pot I’ve forgotten the recipe I used for years for cooking rice.
I used to have Lindsey Shere’s cobbler recipe memorized but have forgotten it because we stopped going to the place where we could pick as many blackberries as we wanted.
I don’t see a crust, which is one of the main differences between a fritatta and a quiche.
I don’t need a recipe for a fritatta. I’d have to look at one for a quiche.
In the 70s I worked for a short time at Balabosta in Berkeley, one of the first restaurants in the country to specialize in quiche. Customers would regularly send them back because they weren’t hot.
I’ve had a crustless quiche recipe for probably 20 years at least.
Si elle n’a pas de croûte ce n’est pas une quiche.
I seldom use a recipe except for cakes or cookies. Bread is rote and from experience, cooking is by whim.”,
Chinese grandparents be like, “Uh, every single one.”
Crustless quiches are normally called frittata
So called crustless quiche are frequently in the food press in recent years. Probably to garner keto interest.
As I mentioned, I’ve made this for at least 20 years. I don’t really like pie or pie crust so this really works for me.
Strictly speaking, a quiche is a rich custard baked in a crust, a frittata is beaten eggs, with no dairy other than cheese, cooked on the stove. A frittata has more cheese and typically more of whatever other ingredients.
Putting cream on the shopping list so I can make a quiche Lorraine.
i very rarely cook from recipes. indian home cooking (probably all home cooking) is not about set recipes but about genres of dishes. there are very few things i make the same way over and over again.
When cooking Indian food I do look at recipes to make sure that I don’t make two dishes with too-similar spice blends.