There are two primary forms of measuring when it comes to cooking, and our goal is to wean you away from both of them to the greatest extent possible. (There is also a third form of measuring, but doing without it can be risky and, based on my own disaster-stories, I don’t advise it.)
The first is reading a recipe. The process of looking at the recipe, cooking, looking back at the recipe, going back to cook, is time-consuming, and, unless you’re aiming for perfection, often unnecessary.
The second piece of measuring is utensils, i.e. measuring cups and spoons (or weights, if you’re not American). Ditch them. We want to minimize dishwashing time and all the effort it takes to bring utensils out from the cupboard. In the next chapter we’ll go over tools to estimate measurements, like tablespoons and cups, which will be helpful if this step makes you nervous.
The third piece, which we don’t advise eliminating, is measuring time, as in checking the clock and using a timer. Because this is the least cumbersome and most risky measuring tool to do without (think burnt, inedible food), it’s advisable to hold off on eliminating this tool for now. I tried cooking without it for several months, attempting to get a feel for when my food was done, whether it was pasta, meat or chili. Well, the pasta was soggy, the meat was chewy beyond belief and the beans in the chili had an overcooked, ghastly flavor. (I didn’t even know you could overcook dried beans!) So if estimating time worries you or has burned you like it has me, focus on the first two pieces for now.
Getting Comfortable with the No-Measure System
In case you feel skeptical about your ability to discard recipes and measuring spoons, consider that you already cook without measuring in many ways. Have you ever made a sandwich? Scrambled eggs? A smoothie or a milkshake? You probably dumped together some ingredients, waited until they were done and served or ate it straight.
Take it further: if you ever made mashed potatoes, you probably didn’t measure the amount of butter, milk and seasonings that you included. Or when making French toast, did you calculate exactly the amount of eggs, milk and vanilla? (If you did, don’t worry. We’ll help you get more comfortable in your cooking skin in the next section.) So put your fears aside. You have what it takes to cook and prepare food using your own taste and senses.
No-Measure Recipe Number 1
To get you started on your journey to no-measureville, here is a non-recipe that explains how to cook a basic dish without using measurements. I wrote this recipe as if I’m standing with you in the kitchen, telling you what cooking moves to make. If you’re an experienced cook, much of what I write is already second nature to you. But if you’re new to the kitchen, read the instructions carefully and take your time while cooking.
Master Chili Recipe
Solid standby at tailgating parties, barbecues and hearty winter meals, chili is super-versatile and satisfying. This recipe serves four to six.
Ground beef, about 1 and 1/2 lbs.
Oil, a spoonful
Onion, about 1 medium, chopped
Green pepper, about 1/2 chopped
1 medium can of diced tomatoes or 4-5 chopped plum tomatoes
Kidney beans, about 1 can, drained (or cook your own from scratch! Use about 1 cup)
Brown the ground beef and chopped onion in a spoonful of oil over medium heat. Stir often, breaking up the chunks, until beef is no longer pink. Remove from heat and carefully pour of fat. (A good way to do this is to position a pot lid over the beef, keeping it from coming out of the pan, while you tilt the pan to pour out the liquid.) Add the chopped green pepper, kidney beans and tomatoes (if using fresh tomatoes, you will need to add some extra liquid like tomato sauce or marinara sauce; just a pour) to the pan and cook over medium-low heat, seasoning with a good sprinkling of salt and a small palmful of chili powder. Add a dash of cayenne pepper; use caution as it’s very spicy.Rachel Wizenfeld