carianna-in-wa
Well-known member
Not baking. Baking doesn't count.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
I'm curious, what was the last recipe that you followed **exactly** the way it was written?
- Thread starter carianna-in-wa
- Start date
What exactly do you mean by "exactly." I believe in following recipes very closely the first time
through, to give them a chance, but if it says to saute onions and garlic together, I always cook the onions first and add the garlic at the end so it doesn't burn. Speaking of garlic, if it is raw in a sauce, like aioli or Caesar dressing, I always puree it with salt by hand first before adding it to the processor no matter what the recipe says.
I always blanch spinach or other greens in a big pot of water even it the recipe says to add them to the skillet to steam in their own moisture.
If a recipe says to cook dry sugar into caramel I add water and do it the long way so I don't burn it.
Basically, I guess I make the recipes longer by using techniques I'm comfortable with. But I respect the ingredients and proportions of the original the first go-round.
through, to give them a chance, but if it says to saute onions and garlic together, I always cook the onions first and add the garlic at the end so it doesn't burn. Speaking of garlic, if it is raw in a sauce, like aioli or Caesar dressing, I always puree it with salt by hand first before adding it to the processor no matter what the recipe says.
I always blanch spinach or other greens in a big pot of water even it the recipe says to add them to the skillet to steam in their own moisture.
If a recipe says to cook dry sugar into caramel I add water and do it the long way so I don't burn it.
Basically, I guess I make the recipes longer by using techniques I'm comfortable with. But I respect the ingredients and proportions of the original the first go-round.
Last weekend I made the "Unbelievable Chicken Marinade" for 40 college volunteers, multiplying by 6
I made the marinade exactly as written, but I used drumsticks instead of breasts. I still think it counts.
http://eat.at/swap/forum16/8_Unbelievable_Chicken_Marinade
I made the marinade exactly as written, but I used drumsticks instead of breasts. I still think it counts.
http://eat.at/swap/forum16/8_Unbelievable_Chicken_Marinade
I'm with Joe on this one. I stick pretty close the first time to be
fair to the recipe. I also know what we like and if a recipe calls for an ingredient that has a staring role in the finale product and I know that we don't like, well I'll probably skip making it. I'm usually pretty keen on what we like so I'm usually not disappointed. Drives me crazy when some makes a recipe that calls for a ingredient they don't like and then they say they didn't like it. I'll often change, add/omit, something after the first time. We don't like cooked celery so I leave that out if make something like a soup. But then...my stuffing MUST have celery. Go figure!
fair to the recipe. I also know what we like and if a recipe calls for an ingredient that has a staring role in the finale product and I know that we don't like, well I'll probably skip making it. I'm usually pretty keen on what we like so I'm usually not disappointed. Drives me crazy when some makes a recipe that calls for a ingredient they don't like and then they say they didn't like it. I'll often change, add/omit, something after the first time. We don't like cooked celery so I leave that out if make something like a soup. But then...my stuffing MUST have celery. Go figure!
steve2-in-la
Well-known member
With the exception of baking, I think of a recipe as a place to start rather than a road-map. Kind
of like a piece of sheet music isn't the only way to play a piece.
of like a piece of sheet music isn't the only way to play a piece.
Unless there is obviously something that needs changing, I always follow the recipe the first time,
I think somewhat out of respect for the person who created it. And that is especially true if it's a sweetie baked product.
However, I look at a recipe, in general, as a suggestion. Something to start me thinking about what I'd like to do. I think that's why I used to watch the food channel as well. I found it motivating but not necessarily to make exactly what was on, unless a baked product.
Here's an example of one I saw in the middle of the night that looks so good that I will follow it exactly. Also, this woman is very knowledgeable and I trust her recipes.
Butter Tart Coffee Cake
http://www.foodnetwork.ca/recipes/Dessert/Eggs/Dairy/recipe.html?dishid=12780
I think somewhat out of respect for the person who created it. And that is especially true if it's a sweetie baked product.
However, I look at a recipe, in general, as a suggestion. Something to start me thinking about what I'd like to do. I think that's why I used to watch the food channel as well. I found it motivating but not necessarily to make exactly what was on, unless a baked product.
Here's an example of one I saw in the middle of the night that looks so good that I will follow it exactly. Also, this woman is very knowledgeable and I trust her recipes.
Butter Tart Coffee Cake
http://www.foodnetwork.ca/recipes/Dessert/Eggs/Dairy/recipe.html?dishid=12780
I seriously can never find my spoons, measuring cups, etc, I really just "get the jist" and go from
there. BAKING is a different story.. But for everything else, I improvise. I get the feel of the recipe and then go from there...
edited to say, that it does not always turn out well, but... I went with my instinct.... : )
there. BAKING is a different story.. But for everything else, I improvise. I get the feel of the recipe and then go from there...
edited to say, that it does not always turn out well, but... I went with my instinct.... : )
You threw me there, C. I had my answer but then saw you said "not baking".
I ALWAYS follow the rules when teaching myself a new baking method, like "real" buttercream or pate coux. After I understand the science, I can mix things up.
But "non-bakery" items are highly dependent on my personal taste and how I like certain vegetables or meat done,
I would say any fish recipe would be the closest to following the rules exactly because I"m not yet comfortable with that form of protein. For me, there is a small window of "perfection": where the fish is flakey and moist...neither slightly translucent (raw) nor overbaked and dry. Kudos to restaurants that specialize in this item.
This is what comes from dieting since 15 and eating can after can of water-packed tuna. I couldn't bear the idea of eating fish when I could have whatever I wanted, so I haven't made it that often.
I ALWAYS follow the rules when teaching myself a new baking method, like "real" buttercream or pate coux. After I understand the science, I can mix things up.
But "non-bakery" items are highly dependent on my personal taste and how I like certain vegetables or meat done,
I would say any fish recipe would be the closest to following the rules exactly because I"m not yet comfortable with that form of protein. For me, there is a small window of "perfection": where the fish is flakey and moist...neither slightly translucent (raw) nor overbaked and dry. Kudos to restaurants that specialize in this item.
This is what comes from dieting since 15 and eating can after can of water-packed tuna. I couldn't bear the idea of eating fish when I could have whatever I wanted, so I haven't made it that often.
mariadnoca
Moderator
This is me too. I pretty much follow as written first time. Otherwise...
I feel the actual recipe wasn't given a chance. Mostly if a recipe has an ingredient I don't care for, tarragon I'm looking at you, I'll make something else. Mostly because that's a dominate flavor which would color the whole dish, best to make something with ingredients I like to begin with. However, if it's specifically light on something I enjoy that others may not and that appears to be the reason for the amount, say something like garlic, I have no problem upping it.
I feel the actual recipe wasn't given a chance. Mostly if a recipe has an ingredient I don't care for, tarragon I'm looking at you, I'll make something else. Mostly because that's a dominate flavor which would color the whole dish, best to make something with ingredients I like to begin with. However, if it's specifically light on something I enjoy that others may not and that appears to be the reason for the amount, say something like garlic, I have no problem upping it.
last Sat wemade the baked sausage and grapes dish posted here by Curious
but, we wanted peppers and onions with it. I also added a splash of red wine and 1 cut up roma tomato. It was delish---we were hesitant about adding the grapes but we had some that needed to be used, and by golly, it was super good. A keeper that will go into rotation.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=29571
but, we wanted peppers and onions with it. I also added a splash of red wine and 1 cut up roma tomato. It was delish---we were hesitant about adding the grapes but we had some that needed to be used, and by golly, it was super good. A keeper that will go into rotation.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=29571
This is the sausage and peppers recipe I go back to again and again..
It's in an old Dinah Shore cookbook and she said she got the recipe from Frank Sinatra. I saute the peppers well and about 20 minutes before adding the peppers. I sometimes add wedges of onion to the peppers when sauteing. This is a really easy recipe and delicious with buttered egg noodles. Comfort food for us.
Dinah must have been a very good cook, I have three of her recipe books and there are a lot of good recipes in them.
* Exported for MasterCook 4 by Living Cookbook *
Dinah Shore's Sausage & Peppers
Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories : Main Dish Sausage
Vegetable
Amount Measure Ingredient -- Preparation Method
3 green peppers
3 Tbs olive oil
salt and pepper (optional)
1 lb hot Italian sausages
3/4 cup red wine
1. Remove stems and seeds from peppers and cut into chunks. In Ovenproof
baking dish that can be used on the top of the stove, sauté green peppers in
oil until they begin to soften. Sprinkle with a little salt, if desired.
Lift the green peppers out of the dish and set aside. Brown the sausages in
the same baking dish. When browned, add 3/4 cup red wine. Cover the pan with
foil and bake the sausages in wine in a 350-degree oven for 40 minutes.
(Ovens vary so cook until the sausage is no longer pink.) Uncover and add
the sautéed green peppers. Bake for an additional 30 minutes and serve in
same baking dish.
- - - - - - - - - - - - - - - - - -
It's in an old Dinah Shore cookbook and she said she got the recipe from Frank Sinatra. I saute the peppers well and about 20 minutes before adding the peppers. I sometimes add wedges of onion to the peppers when sauteing. This is a really easy recipe and delicious with buttered egg noodles. Comfort food for us.
Dinah must have been a very good cook, I have three of her recipe books and there are a lot of good recipes in them.
* Exported for MasterCook 4 by Living Cookbook *
Dinah Shore's Sausage & Peppers
Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories : Main Dish Sausage
Vegetable
Amount Measure Ingredient -- Preparation Method
3 green peppers
3 Tbs olive oil
salt and pepper (optional)
1 lb hot Italian sausages
3/4 cup red wine
1. Remove stems and seeds from peppers and cut into chunks. In Ovenproof
baking dish that can be used on the top of the stove, sauté green peppers in
oil until they begin to soften. Sprinkle with a little salt, if desired.
Lift the green peppers out of the dish and set aside. Brown the sausages in
the same baking dish. When browned, add 3/4 cup red wine. Cover the pan with
foil and bake the sausages in wine in a 350-degree oven for 40 minutes.
(Ovens vary so cook until the sausage is no longer pink.) Uncover and add
the sautéed green peppers. Bake for an additional 30 minutes and serve in
same baking dish.
- - - - - - - - - - - - - - - - - -