Question on recipe measurements
If I have a recipe that calls for 2 pounds of tomatoes peeled seeded and chopped, should I buy two pounds of tomatoes and peel and seed them, or should I buy more and use two pounds after peeling and seeding them?
Likewise, is the answer to this question different for different ways that the ingredients are listed? For example, is there a difference between "half a pound of french bread, crust removed" and "half a pound of crustless french bread"?
I believe the order is what matters. If it says 2 lbs of tomatoes peeled seeded etc, then you're starting with 2 lbs. If it said 2 lbs of peeled, seeded, chopped tomatoes then you'd have to start with more. Same for the bread. Start with half a pound, then remove crust and it will weigh less than half a pound, the second one will be half a pound to start with since crust is gone.
Relax a bit.
Stop measuring everything to the last ounce or gram.
Try cooking by touch, feel and most importantly intuition and taste.
Indeed, there is a difference. If a recipe calls for "1 cup parsley, chopped," you put the parsley sprigs in the measuring cup, then chop. If a recipe calls for "1 cup chopped parsley," you chop the parsley first, then measure. Can be a big difference.
Sometimes it is hard for novice cooks to be sure about how a recipe works, so understanding measurements in general---and what recipes mean by those measurements--can go a long way toward better results.