Recipes From The Internet

[Khandro]

Has anyone else had disasters by using recipes from the internet ? I've just dumped a pan full of lime pickle on the compost heap I made over a two week period, using many good ingredients and following the instructions exactly, because it was so salty as to be inedible.
I had a similar experience trying to make a sloe jelly last year from an internet recipe, from now on I shall only use recognised web-sites such as the BBC or the sainted Delia.

[ummmm]

I spent quite a few hours making homemade ketchup that was far too vinegary.

[Booldawg]

I dont like using recipes that use the 'cup' measurement. Only bother if its in metric grams or imperial ounces.

BBC recipe site is quite reliable. Used a few recipes from there that have turned out OK.

[Khandro]

bloodawg; I think it was the 'cup' measurement for salt that did me in :0(

[gingejbee]

I much prefer good-old recipe books....and some common-sense is useful!

[ummmm]

I don't mind the cup ones. You can get cups from Morrisons for a couple of quid and they also do mls.

[237SJ]

I use quite a few recipes from the internet but I tend to only use the ones where people that have tried them leave their reviews. The only disaster that I can think of is one for a strawberry or raspberry ripple (can`t remember which) cheesecake from a newspaper`s website. I followed the recipe to the letter and it was a complete disaster - it just fell to pieces.

[vulcan42]

Would this help?
http://www.exploratorium.edu/cooking/convert/measurements.html

[diddlydo]

Obviously the BBC website and those of well-known cooks/chefs are fine for recipes. But you have to use your common sense and general cookery knowledge to use many recipes - I can usually tell at a glance if something is likely to work or not.

[Old_Geezer]

A cup of salt :-D
How much were you making ?

[Buenchico]

While the main BBC website is a good source of trustworthy recipes (because they're often provided by celebrity chefs who appear on BBC programmes), the BBC Good Food website is even better because there are reviews from people who've actually tried them out.

However, for most of the things I make (which are largely things like casseroles or pasta dishes) I prefer to forget about recipe books and use good old common sense, combined with a bit of trial and error. (Yes, I get the occasional disaster but it generally works out well)

[Khandro]

OG; You are quite right, in fact it says even far more, see what you think;
http://www.monsoonspice.com/2014/02/nimbu-ka-achaar-simple-spicy-indian.html
Perhaps it should have been teaspoons not cups :0(

[Hypognosis]

@Khandro

It does say cups!

Also, the quantity per layer is "tbsp" - tablespoons.

"First place few lime pieces in a single layer and spread 1-1½ tbsp of salt on top. Continue to layer lime pieces and top them with salt until you exhaust all the limes."

Try doing your own g/100g calculation, like they do for food labelling… gulp!

Beware US recipes. Their gallon is different, so their quarts, pints and fluid ounces must be different too.

I'll bet US cup is a different number of mls than EU standard, too.

[Old_Geezer]

It makes a round 3 cups of Lemon Pickle but uses 1½ to 2 cups of salt. LMAO

Now I do like salt, more than is good for me, but even I would wince at that one.

But in fairness it does say "or as per taste" ;-)

[Old_Geezer]

Ah I see, once the lemons have changed colour, i think you are supposed to remove them from the salt and just add them (the lemon slices) to the mix, leaving the jar of salt behind (step 7).

[Khandro]

OG; step 7 says; "Next add cured lemon pieces along with the juice and stir them for 2-3 minutes on medium heat."
I now see that even if they were somehow extricated from the juice formed by the limes and the salt, they would still be impossibly salty.

Postscript. There was worse to come, and nothing to do with the cursed recipe. I somehow managed to burst open the container of the asafoetida (hing) [a rather evil smelling spice unless it is blended with other ingredients] in of all places the entrance hall (don't ask!) allowing it's distinct aroma to permeate Chez Khandro all day, and maybe forever. Mrs K. is not a happy bunny.
Delia, why did I forsake you?

[kevanswerbank]

We often get results, from both the 'net and books, that I can't be what they're supposed to be.