Reply to Here are some things about beginning cooks and non-cooks

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[quote=Anonymous]I'm not trying to be ungrateful, but as a beginner I see a lot of posts that are just well beyond beginning cooks or non-cooks and I thought I would point out why:

We don't know what it means to beat, fold, or whip.  So telling us all we have to do is whip or fold or beat this or that until it's fluffy is not an easy or no-fail recipe.  It's gobbledy-gook.  Anything beyond stir or cut up needs to be explained.

We don't know what soft peaks or hard peaks are.  So that's not an easy recipe or a beginner recipe.  And although I know intellectually at this point what soft peaks look like, 3 out of 5 times, I can't achieve them, so I tend to avoid those recipes anyway.

A recipe that calls for three different steps -- for example, making your own crust, making the filling, and then decorating the top, is going to take HOURS for a beginner.  I'm serious.   We can't multi-task like experienced cooks.  We can't watch a double-boiler and wash this and chop that at the same time.  It's also, potentially, three different set-ups for failure.  Utter and complete failure.

Recipes that call for cheesecloth, double-boilers, parchment, and other such implements -- not beginning recipes.[/quote]

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