How You Can Learn to Cook Without Measuring Ingredients
First and foremost it is really important to rely on all of your senses when cooking. This is generally true but even more important when cooking without measuring, or without a recipe for that matter. Obviously, your senses of taste and smell are paramount in cooking. However, don't underestimate your other senses. Being able to tell if something is cooked with just a cursory glance is a very valuable skill. As is being able to tell at what stage in the cooking process something is just by how it sounds. These skills are developed over a long period of time but you should have them in the back of your mind when cooking. Pay attention to everything that is happening, not just the one thing you are doing in that specific second.Start with What You Know
If you're new to cooking without measurements, start with recipes you already know well. When you've made something dozens of times, you develop an intuition for how much of each ingredient is needed. This is why professional chefs can eyeball quantities so easily -- they've made the same dishes hundreds or even thousands of times. Begin with simple things like a basic tomato sauce or a simple soup where proportions are forgiving, and gradually work your way up to more precise dishes.Measuring Without Measuring
To say that chefs don't measure ingredients isn't entirely true. All chefs measure just about everything. The difference and the confusion come from the tools that are used. Where you may use a tablespoon, I may use the cup of my hand. You use a teaspoon, I use the cup of my hand again but with less. If you use an eighth or quarter teaspoon, I use a big pinch or a small pinch. When you use a cup, I may use a three-second pour. So, like I said, chefs measure -- we just use different tools. George Martin, who was The Beatles' record producer for most of their albums, said that he never really cared if an instrument was tuned perfectly. He said that to him it was always much more important that the band be in tune with each other. If all of the instruments were slightly out of tune, but together, it worked. That's kind of the idea. As long as all of the measurements are relative to each other, everything will be okay.Build a Relative Framework
Start building a relative framework by finding measuring tools and techniques that are similar. An easy way to start this is to measure out a tablespoon of something and dump it into the cup of your hand. Now you have a reference. You have a general idea of what a tablespoon looks like in relation to the size of your hand. Now do it with a teaspoon. You can use the same principles for larger measurements as well. If you have a pot or a pan that you use more than most, get it out and pour one cup of water in it. Look at the volume of liquid in relation to the pot or pan. Do this for two cups. Then do it for one litre. Now you have that reference in your mind as well.Use Your Hands as Tools
Your hands are the most versatile measuring tools you have. Here are some common hand measurements that chefs use:- A pinch -- what you can pick up between your thumb and forefinger
- A three-finger pinch -- roughly half a teaspoon of fine ingredients like salt
- A palm full -- approximately a tablespoon of spices or herbs
- A cupped hand -- roughly a quarter cup of nuts, grated cheese, or similar ingredients
- A two-handed cup -- about one cup of flour or other dry goods
Most savoury cooking starts with the same few ratios of aromatics. My guide to flavour bases is a good framework to memorize first.
Cooking Isn't an Exact Science
I don't really like calling cooking an art. It sounds pretentious and makes it inaccessible. So, it's not an art, but it's also very much not a science. This is really important to keep in mind. When you get experienced at cooking you realize quickly that things change. I can't remember who said it, and I think I've quoted it before but, "You never cook the same recipe twice." No matter how much you try, nothing will ever be exactly the same as it was before. No two tomatoes taste exactly the same. They have different sugar contents depending on the time of day they were picked, if it was sunny or overcast, and based on the soil they were grown in. Some can be more acidic than others or even have a higher moisture content. And to be clear I am talking about the same variety of tomato. Because of this, and this is true of all ingredients, treating cooking like a science experiment where every single measurement is exactly the same as before doesn't work. Measurements have to be tuned to the specific ingredients and circumstances. This is done through relative measurements, tasting, and smelling. This is how you learn to cook without really measuring anything, but also how to cook more simply and intuitively.When Precision Still Matters
It's worth noting that there are times when measuring is still important. Baking is one of the few areas where precision really does matter, because the ratios of flour, liquid, fat, and leavening agents directly affect the chemical reactions that make baked goods rise and set. Similarly, when you're learning a new cuisine or technique, measuring first helps you understand the fundamentals before you start improvising. Start building your relative framework, trust your senses, and experience the joy of cooking without the stress of trying to make sure everything is measured perfectly. Once you develop this confidence in the kitchen, cooking becomes a much more relaxed and creative experience.Stew is the best practice ground for cooking by feel. An old fashioned beef stew forgives a heavy hand with the onions and tells you what it needs as it simmers.
