"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-04-2016, 12:16 AM   #1
Head Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 1,429
How often do you try a new recipe?

I have a recipe box and recipe cards, but I have yet to write anything down. I've been collecting them as links online and today I finally decided to go through them and clear a lot of them out. The result is I have 11 new recipes to try this month, and possibly more.

So I was just curious - how many new recipes a month does everyone here usually try?
rodentraiser is offline   Reply With Quote
Old 02-04-2016, 12:29 AM   #2
Senior Cook
 
Kitchen Barbarian's Avatar
 
Join Date: Aug 2012
Posts: 187
I can't give you a hard and fast number. But whenever I have the energy, I have a very very very very VERY very very very very long list of recipes I want to try. Heck, I have about 30 recipes for biscuits alone. I have yet to find one that works out as well as the one I used as a kid 40-50 years ago.

I will NEVER get around to actually trying even a tenth of what I have bookmarked, but a girl can dream, can't she? LOL!
Kitchen Barbarian is offline   Reply With Quote
Old 02-04-2016, 02:52 AM   #3
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 14,412
rr, I would say on average it's at least one a week. Sometimes three or four are bunched up in one week, but then I won't make anything new for weeks after that.

KB, I'm like you are. Between recipes clipped out, saved from online, and bookmarked in cookbooks, I will NEVER live long enough to try even one tenth of what I've saved. So much easier to fall back on an old faithful recipe when you're short of time or brain power.
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 02-04-2016, 06:30 AM   #4
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,443
Like CG, we average about one per week. Sometimes we just make something that is not based on any recipe.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 02-04-2016, 06:39 AM   #5
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,964
Im in the one a week club too.
Anytime I see a recipe a I want to try, I bookmark it and place it in my " Untried recipes" folder. If its a picture of something ( maybe the way something is presented, but not a recipe) I have a separate folder of pics.

Once I've tried the recipe, it either gets transferred to my " Tried and liked " folder, or gets flushed.

I to have dozens and dozens fo Untried recipes in that folder. Most of which I probably don't even remember that I bookmarked.

I then have my cookbooks, which I usually use as reference, but on occasion, Ill be in the mood for something from a particular chef/ author, and Ill searcher something to make.

Larry
larry_stewart is offline   Reply With Quote
Old 02-04-2016, 06:49 AM   #6
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,608
About once a week.

Usually the initial idea comes from DC, FB or the monthly magazine from Wegman's, followed by a few quick Google searches.

The recipes are for inspiration, I rarely follow them. I tend to adjust most recipes to what I have on hand.

Once or twice a year I find a recipe that becomes part of my monthly or seasonal rotation, until it gets bumped by the next "OMG best thing ever".

Lately I've been looking at pizza and pasta substitutes, soups and lentils as a replacement or extender for ground beef.
Aunt Bea is offline   Reply With Quote
Old 02-04-2016, 06:58 AM   #7
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,521
Maybe once a fortnight. It mostly depends on if I can match what I buy (i.e. preferably something reduced in price) to a recipe that I might have in my bag. (I keep some cut out recipes in envelopes there - made a thread on it).

Mostly though I prefer to improvise which may, in itself, go way back to a basic recipe but with my added variation on it.
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 02-04-2016, 07:02 AM   #8
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,964
In addition to my post, Just like Aunt Bea, It's not too often that I find a new recipe that falls into my monthly rotation. But I get excited when one does. Even though I can go 2 months without repeating the same meal twice. After so many years, things do get routine, so it's always nice when something makes it into the rotation.

Usually, when I do try a new recipe, I try to follow it exactly the first time around. If i don't like it, and see no potential, the recipe gets flushed. If its perfect ,as is, or if with a little tweaking can become better, Ill make notes about what changes I'd make and try it again.

Unless it is a " Meat " recipe that I am converting to vegetarian. Then, clearly I make changes so i can eat it.

Sometimes i do have to ' save ' the recipe, if i don't like how its going during the process, I may make some last minute changes or substitutions just so everyone will eat it. Usually I have a pretty good concept of how the recipe will taste just by reading it through.
larry_stewart is offline   Reply With Quote
Old 02-04-2016, 09:46 AM   #9
Sous Chef
 
GA Home Cook's Avatar
 
Join Date: Sep 2012
Location: Cartersville, GA
Posts: 767
I have a process where when I see a recipe I like I print it out and three hole punch. I put them in a stack to try. It is a very large stack I might add. If i try and like them, they go into my 3 ring binder, if not they go into the round file cabinet.
GA Home Cook is offline   Reply With Quote
Old 02-04-2016, 10:37 AM   #10
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,259
All the time. I have, on occasion, tried a new recipe every day for months on end. Love doing that because we're treated to such a wonderful variety of dishes. Some are "keepers," others...not so much.

Fortunately, my husband will eat nearly anything so, when it comes to trying a new recipe, the sky's the limit in our house. Yeah!!
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 02-04-2016, 11:23 AM   #11
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
Like you, Aunt Bea, I use inspiration as my guide. Just this week, I was prepping to make my version of tuna casserole.

In the back of my mind is the fact that tuna is OK, but just not special.

I thought about using canned salmon instead, figuring it might be better, and voila, a new addition to my regular rotation has happened.

I'd estimate that kind of thing happens several times a month. Some work out, some are just okay, and some are fails.

DC gives me lots of ideas. Often it's just the mention of an ingredient that starts my creative juices flowing.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 02-04-2016, 10:59 PM   #12
Head Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 1,429
Thank you, everyone. I was really beginning to worry since I had so many recipes in my links. I thought I was the only one who collected too many to use!
rodentraiser is offline   Reply With Quote
Old 02-05-2016, 01:47 AM   #13
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
I also have maybe hundreds of recipes to try. I try recipes from our members here most often though. If I've known a member for a while they feel more like a "family" recipe.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 02-05-2016, 05:00 AM   #14
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by Zhizara View Post
Like you, Aunt Bea, I use inspiration as my guide. Just this week, I was prepping to make my version of tuna casserole.

In the back of my mind is the fact that tuna is OK, but just not special.

I thought about using canned salmon instead, figuring it might be better, and voila, a new addition to my regular rotation has happened.

I'd estimate that kind of thing happens several times a month. Some work out, some are just okay, and some are fails.

DC gives me lots of ideas. Often it's just the mention of an ingredient that starts my creative juices flowing.
Z, one of my favorite dishes my mother made used to be creamed salmon and peas over mashed taters or rice. She used the canned salmon. It was my job to pick out all the cartilage. BTW, it is also a New England tradition to serve this dish on July 4th. Don't ask me why. I have no idea.

My daughter took me to get my hair cut today and then we went out to eat. She had a pineapple pizza (YUK!) and I had a fried chicken thigh and wing.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 02-05-2016, 04:38 PM   #15
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,713
I have hundreds and maybe thousands of saved recipes I've saved to try. I have as many I've tried and lied that I don't make often.

Periodically I scan my untried recipes and pull a few to try. Then I buy the ingredients and go for it. On average I try 3-4 a month.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 02-05-2016, 09:28 PM   #16
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
Because I test drive recipes and develop recipes for a company, there are weeks that I test drive 6-8 recipes and develop 4-.6 sides. When developing recipes, I pick a flavour profile and take it from the protein to the sides. When test driving a recipe, plating also comes into play. There is a lot that I take into account - colour, building the flavour profile, introducing a different way to use an ingredient, cost, etc. I guess I am not your average home cook...
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 02-05-2016, 11:17 PM   #17
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,343
Quote:
Originally Posted by CWS4322 View Post
Because I test drive recipes and develop recipes for a company, there are weeks that I test drive 6-8 recipes and develop 4-6 sides. When developing recipes, I pick a flavour profile and take it from the protein to the sides. When test driving a recipe, plating also comes into play. There is a lot that I take into account - colour, building the flavour profile, introducing a different way to use an ingredient, cost, etc. I guess I am not your average home cook...
Since you're developing and testing recipes for pay, you're not talking about home cooking at all. I'm glad you're successful at it, but it isn't really comparable.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 02-05-2016, 11:29 PM   #18
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,042
How often do you try a new recipe?

I probably try a different recipe every week or two. Then again, my recipes are always different even if they're for the same dish, I have a tendency to fling together stuff without a recipe. Thankfully I don't bake. That would make for some really interesting results.

Zhizara said:
Flinging things together, yep that's me too. I rarely make a dish the same way twice. Even when I do make it the same way, it still gets changed gradually.

i once tried baking lots of different cookies. I had so many fails - cookies without sugar, too much baking powder. I finally decided baking was not for me and quit entirely. If I want baked goods, I just buy them from the shelves or in-store bakery! No more fails or flour on a floor that has recessed grout!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 02-06-2016, 12:23 AM   #19
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
Quote:
Originally Posted by GotGarlic View Post
Since you're developing and testing recipes for pay, you're not talking about home cooking at all. I'm glad you're successful at it, but it isn't really comparable.
But the recipes are for home cooks, so that is also a factor. Ease of preo, time it takes, etc. I develop a lot of the recipes in my head before I take them to the kitchen.
CWS4322 is offline   Reply With Quote
Old 02-06-2016, 02:43 AM   #20
Head Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 1,429
Quote:
Originally Posted by Addie View Post

My daughter took me to get my hair cut today and then we went out to eat. She had a pineapple pizza (YUK!) and I had a fried chicken thigh and wing.
You don't like the pineapple and ham Hawaiian pizza? Oh, that's my favorite!
rodentraiser is offline   Reply With Quote
Reply

Tags
recipe

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 10:02 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.