Something that I didn't notice until I lived in the US was the implicit availability of standard ingredients, like graham crackers. So many classic American recipes are very simple but assume you have access to that one brand of canned pumpkin or cherries that everyone uses to make their pie with. It makes online recipes a lot easier.
A beverage example is the Piña Colada. The original recipe calls for Coco Lopez (see the Regan, The Joy of Mixology), and while you could substitute for some other coconut cream (confusingly, not cream of coconut), it's got the expected amount of sugar and thickeners in that make the classic drink. It's a specialty food in Europe and I assumed it was an antiquity, but no, our local supermarket sells it.
Yeah, it's like people who spend time around campfires and have watched American media are all going "let's make s'mores" [1], and then they realize that "graham crackers" [2] are a mystery ingredient that nobody knows anything about.
Digestives [3] are the typical substitution in my experience, but again nobody knows how close they're getting. They look thicker, to me ...
I feel like some of that is just branding efforts. Lots of food companies will put their brand onto the soy sauce/butter/whatever that they are promoting when writing recipes and those get copied.
But while you can talk about reproducibility etc, at the end of the day the amount of variation between various brands of canned pumpkins are less that the amount of variation _you_ should consider when making a recipe to match the tastes of those you are making it for.
We have plenty of foods we make at home where we routinely just look at the base recipe and decide "that is too much/little salt/sugar/etc" and we are happy in the end. Harder for baking tho.
I first learned of it reading the intro to American Cake, by Anne Byrn. It covers the history of cakes in America, through (updated) 125 recipes.
The current recipe for pound cake calls for 6 large eggs, but the notes on ingredients in the book’s introduction said early recipes needed 12-16 (!!) eggs in order to get one pound of eggs. Side note: pound cake uses 1 lb each of eggs, flour, sugar, and butter
I recently bought an older Better Homes and Gardens cookbook from 1953. I wanted one from before science took over the kitchen too much. I haven’t had a chance to cook anything from it yet, but now I’m questioning if I’ll have issues trying to cook with a 70+ year old cookbook, especially when it comes to baked goods.
I’m not into cooking enough to have the patience to experiment and tune things. If something doesn’t work, I’m more likely to get discouraged and order take out.
joshvm|5 months ago
A beverage example is the Piña Colada. The original recipe calls for Coco Lopez (see the Regan, The Joy of Mixology), and while you could substitute for some other coconut cream (confusingly, not cream of coconut), it's got the expected amount of sugar and thickeners in that make the classic drink. It's a specialty food in Europe and I assumed it was an antiquity, but no, our local supermarket sells it.
unwind|5 months ago
Digestives [3] are the typical substitution in my experience, but again nobody knows how close they're getting. They look thicker, to me ...
[1]: https://en.wikipedia.org/wiki/S%27more
[2]: https://en.wikipedia.org/wiki/Graham_cracker
[3]: https://en.wikipedia.org/wiki/Digestive_biscuit
rtpg|5 months ago
But while you can talk about reproducibility etc, at the end of the day the amount of variation between various brands of canned pumpkins are less that the amount of variation _you_ should consider when making a recipe to match the tastes of those you are making it for.
We have plenty of foods we make at home where we routinely just look at the base recipe and decide "that is too much/little salt/sugar/etc" and we are happy in the end. Harder for baking tho.
e28eta|5 months ago
The current recipe for pound cake calls for 6 large eggs, but the notes on ingredients in the book’s introduction said early recipes needed 12-16 (!!) eggs in order to get one pound of eggs. Side note: pound cake uses 1 lb each of eggs, flour, sugar, and butter
extraduder_ire|5 months ago
0: https://en.wikipedia.org/wiki/Chicken_egg_sizes#United_State...
al_borland|5 months ago
I recently bought an older Better Homes and Gardens cookbook from 1953. I wanted one from before science took over the kitchen too much. I haven’t had a chance to cook anything from it yet, but now I’m questioning if I’ll have issues trying to cook with a 70+ year old cookbook, especially when it comes to baked goods.
I’m not into cooking enough to have the patience to experiment and tune things. If something doesn’t work, I’m more likely to get discouraged and order take out.