Do you measure ingredients when you cook?

Question

Unless your baking.....I dont see the point.

Answer 1

same here, the food tastes better when u dnt measure anyway

Answer 2

No, I love to cook but am not a professional...I've just learned from growing up around my parents who are good cooks (self-taught as well). Cooking is an art....don't measure it!

Answer 3

Well, the first time I make a new recipe I actually measure the ingredients.  I figure you are tasting what  the creator of the recipe intended.  

Sort of like following the notes on a piece of music. After I learn the piece, I improvise.

After the first time I change the recipe up to suit my tastes or just fudge the amounts to speed up the process.

Answer 4

If you are going by directons then someone else is doing the cooking

Answer 5

I usually approximate it when cooking.

Answer 6

Nope.  And I don't measure when I bake either.

Part of that might be due to the fact that I'm living in Europe and don't have any measuring cups or spoons...

but mostly I'm just too lazy to get extra dishes dirty when I can rely on the awesome powers of my brain and get something that still tastes great!

Answer 7

I'm with you all the way.  I don't bake because you have to measure every single ingredient and do everything in a certain order.  Not enough room for creativity!

Though I must confess that I do measure rice.  Otherwise it just doesn't always turn out right.

Answer 8

Hello,

No, I rarely measure anything when cooking. It is crucial when I bake.

Great Question!

Genesee from www.the-chocolate-spot.com

Answer 9

I agree. I never measure anything unless, as you say, it's bakery, pastry, or desserts.  I don't see the point either. But experience tells you how much to put in anyway, so even if you were the measuring kind of person you can get beyond actually needing to do it.

Answer 10

Sometimes a critical measurement will come along, but otherwise I just pour stuff into my hand and guess.

Answer 11

Nope, not any more.  With few exceptions, I have been cooking so long that I know proportions, which things really don't matter (a whole onion does just as good as 1/2, etc).  

More and more, I find myself going to BASIC cooking with few frills. Meat, veggies, so forth.  

Answer 12

I only measure when baking, even then it's a half-a**ed measure.

Answer 13

Right, precision only matter for baking;-} eye-ball it for taste.