What Are Your Recipe Deal Breakers?
An article in the New York Times today (Recipe Deal Breakers: When Step 2 is 'Corral Pig') is all about that point at which you slam the book closed and scream THEY WANT ME TO DO WHAT?! It prompted some discussion here at Serious Eats HQ.
Raphael: "If you don't own a food processor when the recipe calls for one, you're SOL. Or homemade ice cream. Most people don't have ice cream machines."
Robyn: "Anything that calls for heating sugar to a specific temperature. Or calls for whipping things in a mixing bowl, since I don't have a stand mixer. I don't really deep-fry, either. Oh, and I don't have a grill."
Alaina: "Baking in general. I'm not a baking person. Pie crusts and such? Bread? No."
Adam: I'll be a bit more specific than my colleagues. There once was a meatloaf recipe I pulled from Martha Stewart's website. The minute I got to "1 stalk celery, strings peeled, cut into 1/2-inch pieces," I was done. "She expects me to peel the damn strings out of the celery?" I thought. "How do you even do that!? No way."
So, serious eaters, what are your recipe deal breakers?