On Thu, 6 Oct 2011 16:56:27 +0100
Lisi<lisi.reisz@gmail.com> wrote:
On Wednesday 05 October 2011 01:02:36 Weaver wrote:
I think it's a pity that the gill has fallen into misuse.
Its usefulness is limited by the fact that it is not a fixed measure,
but covers various different amounts according to the region in which
it is used, anyhow in the UK. Hence, I imagine its decline, with the
ubiquity of television cooks.
In a professional food career that spans over forty years, from base
level commis pastry chef to successful consultancy practice, I have
never known a gill to be any other than 150ml.
The vast majority of 'TV cooks' are a social sub-group that I'm afraid
I have grown to despise in the interim, especially in regard to pastry
work, where many professional chefs could not be rated as any more than
woeful.
Regards,
Weaver.