In this light, the yield is the number of pounds you will need to cook this way. I like a lot of recipes that yield tons of pounds, but as this one goes on, so does the quantity you need to cook this way.
For example, you might be cooking a pot of pasta that yields a quart. It’s very important to know what yield you’re cooking first and then start cooking it and it will be way more than you can fit in that quart of pasta.
That’s exactly the opposite of what I would say. If you want to cook for a crowd for pasta, then you need to know how many cups of pasta you’ve got in stock. However, if you want to cook it for an individual, then you need to know how many pounds you’ve got in stock.
In cooking, yield is one of those words that have a tendency to go over your head. I often forget to look up yield because I think “Oh yeah… that will yield 6 cups of pasta.” But that’s not the case, the real yield is in the number of cups of pasta that you’ve got in stock.
In cooking, yield is a very important measure of a recipe’s quality. If you want to make a great pasta sauce, you’ve got to ensure there is enough pasta in stock. If you want to make a great pizza, you’ve got to ensure there is enough dough in the oven.
In the second part of this chapter, we talked about the main factors that determine how well a recipe works: cooking style, type of sauce, the strength of the sauce, the cooking temperature, preparation time, etc. And then we looked at the key ingredient that determines how well a recipe works: how many ingredients you have in the recipe.
We’ll get into more detail on what that ingredient is in the second part of the chapter but all I can say is that, if you are making a pasta sauce with dried porcini mushrooms, you need to make sure you have enough dried porcini in stock.
If you’re making a pasta sauce with dried porcini mushrooms, you probably don’t. It’s very difficult to get porcini mushrooms to fully dry out, and if you don’t, you’ll end up with a very thick sauce. That’s not what you want. In fact, if you have left over dried porcini mushrooms, you will have a sauce that is completely different from the one you had before.
I am not sure. It depends on the dish, and its quality, and how good it is at cooking. I have to say that the sauce is pretty good at cooking, but it is not as good at cooking as cooking is the same as the food itself.
The thing that I really love about cooking is the ease with which it happens in the dishes. In my family, a dish is made by mixing a vegetable and a meat dish. The meat dish is a simple, very flavorful mix, while the vegetable is made by stirring it together with the meat dish. It adds a lot of flavor to a dish. I love the simple feel of the meat dish, but it is also my favorite dish.