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Old 05-08-2006, 01:44 PM   #11
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In simple terms, a recipe to me then, is following the directions. One can always come up with one's own recipe, after following the basics.

My European ancestors, I've never seen follow a recipe, or read a written card, etc. They knew instinctively, after years of experience, the procedure/method and ingredients.

I agree baking and souffles are different - delicate creatures.
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Old 05-08-2006, 01:45 PM   #12
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For me a recipe is a starting point. I add or subtract and change to fit our wants and needs. I hardly ever follow a recipe exactly like it's written. UNLESS I'm baking then I do as the recipe says.
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Old 05-08-2006, 01:47 PM   #13
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Quote:
Originally Posted by pdswife
For me a recipe is a starting point. I add or subtract and change to fit our wants and needs. I hardly ever follow a recipe exactly like it's written. UNLESS I'm baking then I do as the recipe says.
Interesting. Why do you always change except in baking? Why don't you change in baking too?
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Old 05-08-2006, 01:50 PM   #14
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RDG... I can't bake.
so... if I don't follow the recipe
I find myself in big trouble.

cooking to me is an art
baking is more of a science.
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Old 05-08-2006, 01:57 PM   #15
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Quote:
Originally Posted by pdswife
RDG... baking is more of a science.
Agreed here, pds. Baking and souffles are a science - depending on factors - outside forces, temps, etc. They need a little TLC or they can fall, crash or burn
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Old 05-08-2006, 02:00 PM   #16
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Bah...for me, baking is not an art or a science: it's a MISTERY.....
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Old 05-08-2006, 02:01 PM   #17
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Bah...for me, baking is not an art or a science: it's a MISTERY.....
I love a suspenseful dish. Some of my baking creations turned out more like Science Fiction. lol

Don't let this happen to you

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Old 05-09-2006, 01:50 AM   #18
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I agree that a recipe is a specific list of ingredients, their quantities and the steps necessary to recreate a particular dish that will taste the same at a future time, or enable another person to recreate the dish the same way.

Few people would be happy if they went to a restaurant and had the best something they ever had and then each time they went back it was always totally different.
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Old 05-09-2006, 02:36 AM   #19
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For me, a recipe is just an idea or an inspiration, but one that is subject to my own interpretation or innovation. The resulting end product of this recipe then needs to be followed in order to ensure consistency and quality.

It's almost like a the CEO of a car company telling one of his design engineers, "Hey, build me a new car." The basic recipe will have an engine, four wheels, etc. but the end result of the car is determined by the imagination of the engineer. If it's a great car, then that recipe to create that car is followed meticulously and consistently.
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Old 05-09-2006, 05:00 AM   #20
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Who was it that said, "A recipe is to cookery as paint by number is to art."

If you want to recreate a dish the way the original cook/chef created it - you follow the recipe. If you want to use the recipe as a starting point to chart a new course into another world ... so be it.

But, you still come around to the same thing, as you more or less admitted in a round about way IC, if you want to reproduce it - you have to follow the recipe.
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