Do we have guide lines on staying true to the recipe? As in "I substituted "this" and "this" etc. and then saying I didn't much like it". I have a real problem with that. If I am thinking about trying a recipe and a essential ingredient is Sherry vinegar and I use Balsamic it isn't going to be even close to what the recipe should taste like. Right? Now I don't mean like using dried oregano for fresh. That isn't straying from the original very far. What does everyone think?
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One more question (well, I hope it's my last ?) on the Cook The Book Challange.
- Thread starter orchid
- Start date
I'm my group, we stick to the recipe. No substitutions allowed unless the author says
so in a sub note. (We recently did an herb book and the author recommended other herbs you could use instead.)
The point, in my opinion, is to try the recipe as the author intended. Substitutions can alter things dramatically.
so in a sub note. (We recently did an herb book and the author recommended other herbs you could use instead.)
The point, in my opinion, is to try the recipe as the author intended. Substitutions can alter things dramatically.
I've been wondering this too, but then I came to the conclusion that if we are cooking from
a specific book to report on a recipe, we should stick to the recipe as written. I'm thinking of trying the colcannon recipe and somewhere I read that someone made it with leeks instead of cabbage, which I want to try, as well. If I do go ahead with this recipe, I will make it with cabbage first, as it is written.
a specific book to report on a recipe, we should stick to the recipe as written. I'm thinking of trying the colcannon recipe and somewhere I read that someone made it with leeks instead of cabbage, which I want to try, as well. If I do go ahead with this recipe, I will make it with cabbage first, as it is written.
I think that's a good idea. Also, I'd like to note if the directions are comprehensive. A long-time
baker/cook may automatically do unwritten steps that a novice would be unaware are necessary.
It would nice to know whether it's helpful to novices, a Master Class book or some happy place in-between.
baker/cook may automatically do unwritten steps that a novice would be unaware are necessary.
It would nice to know whether it's helpful to novices, a Master Class book or some happy place in-between.