Kayelle
Chef Extraordinaire
Good try Chief but no cigar.
There are "rules" for successful baking. Rule breakers are not allowed.
There are "rules" for successful baking. Rule breakers are not allowed.
Good try Chief but no cigar.
There are "rules" for successful baking. Rule breakers are not allowed.
Call me RRRRRebel! Now make sure to roll that rrrrrr.
Seeeeeeya; Chief Longwind of the North
...My style of cooking is the same as many others, recipes give me ideas, but what is in my pantry, freezer, garden drive what is the end result...
I find this both interesting and disconcerting. You find a recipe that looks good enough that you really want to make it. Then you don't make that recipe.
How would you ever know if your changes, based on what's available in your pantry or garden; or based on whim, make the recipe better or worse that the one that caught your eye in the first place?
I do the same thing. I see a recipe that looks good but it might have some ingredients that we don't like, so I plan a substitute, or when I taste it, it might not have enough flavor for me, so I add something - either more of an ingredient in the recipe or something else.
I may not know whether it's better or worse, but I will know whether we like it enough to make it again. Sometimes it's enough to get ideas about flavor combinations and/or techniques and then make it your own.
In fact, I did that tonight. I have a recipe for broccoli rabe in oyster sauce, but neither of us likes broccoli rabe, so I substituted green beans. I also added more sesame oil than the recipe called for. Yummy
We are free thinkers!
I have no issue with using recipes as guidelines. When I prepare to make a new dish, I gather a half dozen versions of the recipe and compare the ingredients and quantities. Then I put together a recipe using some combination of ingredients and quantities from those six that sounds good. But in the process of doing that, I don't tamper with the basic flavors in the dish.
On a related note, I don't have a problem with writing down recipes so I can recreate them. That just makes sense to me. Especially if SO and I both really like it. I don't want to be disappointed because I can't make it taste as good the next time.
I do this same thing a lot.
I'm learning to do this. The hubby gets really annoyed if I make something we really like and don't write it down. I've also gotten better at estimating measurments for things I've added to new recipes.
Dad, what would you recommend I sub out for the cheese powder? Also, do you think I could just leave the peas out or should I replace them with something? I have this weird aversion to peas in a creamy sauce. Something about the texture makes me feel twitchy and makes the muscles under my chin feel weird.
FWIW, what I have on hand, happens to be what I like. I don't think people keep food items on hand that they don't like...at least, I don't. One of my favourite chefs to watch on TV is Micheal Smith. I cook like he cooks. I start with the main protein and decide what to do with it. I just don't have a chalkboard in my kitchen. I never did like colouring inside the lines. I don't like cooking inside the lines, either.I agree. I see that as different from what CWS said. Her changes seemed to be driven by what she had on hand rather than replacing something you don't care for with a preferred item.
I have no issue with using recipes as guidelines. When I prepare to make a new dish, I gather a half dozen versions of the recipe and compare the ingredients and quantities. Then I put together a recipe using some combination of ingredients and quantities from those six that sounds good. But in the process of doing that, I don't tamper with the basic flavors in the dish.
On a related note, I don't have a problem with writing down recipes so I can recreate them. That just makes sense to me. Especially if SO and I both really like it. I don't want to be disappointed because I can't make it taste as good the next time.
I do this same thing a lot.
I'm learning to do this. The hubby gets really annoyed if I make something we really like and don't write it down. I've also gotten better at estimating measurments for things I've added to new recipes.
Dad, what would you recommend I sub out for the cheese powder? Also, do you think I could just leave the peas out or should I replace them with something? I have this weird aversion to peas in a creamy sauce. Something about the texture makes me feel twitchy and makes the muscles under my chin feel weird.
I agree. I see that as different from what CWS said. Her changes seemed to be driven by what she had on hand rather than replacing something you don't care for with a preferred item.
I have no issue with using recipes as guidelines. When I prepare to make a new dish, I gather a half dozen versions of the recipe and compare the ingredients and quantities. Then I put together a recipe using some combination of ingredients and quantities from those six that sounds good. But in the process of doing that, I don't tamper with the basic flavors in the dish.
On a related note, I don't have a problem with writing down recipes so I can recreate them. That just makes sense to me. Especially if SO and I both really like it. I don't want to be disappointed because I can't make it taste as good the next time.
FWIW, what I have on hand, happens to be what I like. I don't think people keep food items on hand that they don't like...at least, I don't. One of my favourite chefs to watch on TV is Micheal Smith. I cook like he cooks. I start with the main protein and decide what to do with it. I just don't have a chalkboard in my kitchen. I never did like colouring inside the lines. I don't like cooking inside the lines, either.
It all comes down to this for all of us....."I'm the boss of my own kitchen, and there's no cooking police to tell me I'm wrong." Simple.
Same here. Find some recipes you like, then combine them to remain as true as you can using what is available or what methods they are calling for, but still be able to be called "Carl's mook" and have it taste like Carl intended it to taste.
Not that there's anything wrong with throwing something together.
No one is saying differently, Kayelle. We're just discussing the pros and cons of each style.