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Old 12-23-2004, 05:48 PM   #11
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Quote:
Originally Posted by chez suz
Thanks Norg...when you say carmelize w/vermoth are you deglazing the pan the mushrooms have cooked in or are you adding the vermoth and letting it cook down?
I have done both, but I like cooking it down , especially when I am using it in a sauce, the mushrooms seem to take on the flavor.
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Old 12-23-2004, 05:59 PM   #12
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Originally Posted by chez suz
Thanks Norg...when you say carmelize w/vermoth are you deglazing the pan the mushrooms have cooked in or are you adding the vermoth and letting it cook down?
Try that with Balsamic Vinegar(cook it down) instead of wine with the shrooms. Yummy!

I am makin some tonight after the witch goes to bed.
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Old 12-23-2004, 06:09 PM   #13
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Kinda, sorta, maybe, it depends.

Most of the time, no. Usually cook without a book.

But if I am trying a new recipe that is complicated and from a book I trust (like Mastering the Art of French Cooking by Julia) will try to adhere as best I can, at least the first time.

And agree with other posters that for ethnic dishes I am not familiar with, will try to adhere to the recipe, again for the first time I try it.

Otherwise, if a recipe seems interesting will typically put my own spin on it.
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Old 12-23-2004, 06:32 PM   #14
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Good idea Bang using Balsamic vinegar...I'm marinating a Chuck Roast in Balsamic overnite...recipe posted below in beef section....should add a nice spin to the dish.
When using balsamic in a vinagrette..if not using old and aged add a hit of honey it will give you the sweetness of the old aged vinegar...and not the cost!!
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Old 12-23-2004, 09:44 PM   #15
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No. Never. Well, almost never. My friends call me the " Tweaker" because I change every recipe they give me....
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Old 12-23-2004, 09:44 PM   #16
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I normally follow a recipe the first time I make it, especially if it's something I haven't made before or it's a variation of a recipe I normally use. I figure, the person who created the recipe knows more than I do. Who am I to second guess the author?

I also don't lose any sleep over not having the exact amounts or ingredients.

Due to personal dislikes, there are ingredients I refuse to use. Cilantro is one of them. I'll follow a recipe, but make it without the cilantro or I'll substitute with curly parsley, depending on the dish.

Once I prefect a recipe to my satisfaction, I start to experiment with amounts, ingredients, techniques, etc. That's what happened with Goodweed's pancake recipe. I made it a couple of times the way it was written, then I started to experiment and let him know what I did. I ended up adding a bit of vanilla and discovered you can mix up the batter the night before and keep in in the fridge. The next morning, the pancakes are even better. The flavor is more developed and the rest period made for an absolutely tender pancake.

When it comes to baking, I follow the directions. I will, however, tweak a recipe until it suits me and the conditions I cook in. I also combine techniques until I find something that works. I do a lot of experimenting, knowing full well that until I reach my goal, I'll make a lot of junk.
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Old 12-23-2004, 10:06 PM   #17
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i don't use recipes.
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Old 12-23-2004, 10:14 PM   #18
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I fit right in with the follow the recipee as close as possible the first time. The thing I foget to do is write down on the hundreds of print outs I have is how I should tweak them the next time. Does anyone hear remember to do that or do you all have photographic memories???

I don't post often but I'm keeping a close eye on you guys
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Old 12-23-2004, 10:24 PM   #19
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Nope... I never remember. My hubby always complains that I never give
him the same thing twice. I really need to start writing things down.
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Old 12-23-2004, 10:33 PM   #20
 
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I find it hard to stay on a given "recipe", when I am cooking, for reasons other members have already stated...you don't have enough of one, you like a tad more of this, its too thick, or too thin, the spice is too old, or too fresh (who said the author's stuff was fresh or stale?), are "Danm, wouldn't it be neat, if I...."...(yes, akin the car crashes where the last "normal" words spoken are "Hold my beer while I...")

In baking, and in certain sauces, tho', its a bit more of a chemistry set, as ingredients have to interact fairly precisely and at the right time...so "tweaking" usually gives poor results...one of the many reasons I am a lousy baker!...My mother told me, so many years ago..."You'll never succeeed in baking; you cannot stop "ditzing" with the stuff"...Alas, as usual, she was right...

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