Go to the Recipe: Quick Steakhouse-Style Radicchio Salad With Blue Cheese
Hi! I am an American home cook and I love Joule, but really can't use your recipes for other items like sides, except as a guide. Your measurements really don't work! Nobody cooks like this! Any chance you will offer more user-friendly recipes for Americans? Look at this salad dressing...
1
Radicchio, about 2 heads
1.4 oz
Olive oil
Balsamic vinegar
0.71 oz
Dijon mustard
0.09 oz
Salt
0.04 oz
Black pepper
3.9 oz
frozen blue cheese
Lots of people cook like this.
Are you saying no one uses the metric system or no one measures using weights? If you cook a lot and don't have a scale, that's on you. A ton of recipes (especially baking) use weight and not volume. Plus you can easily switch the units to ounces at the top of the recipe if you haven't noticed already.
i love the idea of this salad with the broccoli puree and steak, but i can't eat dairy
any thoughts out there about what to put in the radicchio salad instead?
What is the problem, do you dislike accuracy or something?
I agree. While there is some things that require weight measuring such as flour, there is a lot more that don't. Like say, EVERYTHING in this recipe.
@Alex Chung there is not a single ingredient that "requires" weight. All recipes can be made using volumetric measurements. However, as explained in a couple older videos, weight measurements are a significantly better way of measuring ingredients. If you don't want to use weights, find another website.
I've noticed that all of your vinaigrettes buck the 3:1 oil to acid "rule". Is it just a matter of that's what tastes good in these salads, or is there some science behind your atypical ratios? Note: I'll be a little sad if this is one of those questions that goes unanswered since it's my first one, but I'll get over it. No pressure.
@Matthew Weir
The classic vinaigrette ratio of 3 to 1, oil to vinegar is a helpful guideline, but most salad dressings benefit from a custom blend. Many factors--the item to be dressed, the acidity of the vinegar or citrus juice, and whether the dressing is emulsified with egg yolk or mustard--affect this ratio. So does adding ingredients like shallots, chiles, or anchovies. Our suggestion? Use a different guide for determining your vinaigrette ratio: taste! --Mary-Frances Heck
http://www.bonappetit.com/test-kitchen/inside-our-kitchen/article/allow-us-to-bust-the-salad-dressing-ratio-myth
What is the need to beat down and individual because they ask a question you know the answer to or are comfortable with a particular technique. Just be helpful and civil for crying out loud this ain't Facebook and the world has enough abrasive people spewing forth their one sided views. Fact is there are many way to measure and not every body who loves to cook has all the gadgets of a pro kitchen. Be helpful and kind it will yield you far more fruit from the vine of life.
@Dan Zahra Could you please indicate which comments you find aren't "helpful and civil" and how any of the below implies they are "abrasive people spewing forth their one sided views"? If you go back down and actually read the comments, you'll see that people have suggested that instead of being dead set against this method of measuring, give it a shot, or find some other source of recipes, instead of expecting ChefSteps to pander to their lack of desire to try something differently. Frankly, the only comments below that seem abraisive and not terribly helpful are the ones made by the folks who do not like ChefSteps measurements:
"Your measurements really don't work! Nobody cooks like this!"
or
"While there is some things that require weight measuring such as flour, there is a lot more that don't. Like say, EVERYTHING in this recipe."
And as for your comment "not every body who loves to cook has all the gadgets of a pro kitchen" your right, in fact most people don't have what's in a professional kitchen. A simple gram scale, however, is available at Wal-Mart, and many other retailers. Not exactly professional kitchen kit.
A couple of out of the box (and untried!) suggestions: anchovies? fermented bean curd? Basically you're looking for that umami flavor that comes with fermentation....
I LOVE the weight measurements! Please don’t get rid of this in your recipes! Not only are weight measurements more precise, but they also save me from cleaning a ton of different measuring cups & spoons... because I can use one mixing bowl on top of a scale, zero out the scale before each addition, and then add an ingredient directly into the bowl. So easy! I was somewhat resistant to this method at first, b/c it was new to me and I found it intimidating. But then I realized how inexpensive it is to buy a small kitchen gram scale. And I have found that the weight ratios in these recipes work beautifully. Thank you chefsteps!
Looks Yammy!
Try this recipe - Ricotta Tomato Salad
https://greenann.com/recipe/tomato-ricotta-salad/
Fresh and Healthy!))
Wow, this was crazy easy and the freezing of the blue cheese makes it simple to shave and not have huge lumps of blue cheese that I'm not a huge fan of. This tastes restaurant-fancy. So impressed with this!!
