Writing recipes

[karadekoolaid]

Fry the garlic first!!!

Garlic cooks faster than onions - unless you like burnt garlic . (and there's nothing wrong with that!).

 

[Barriehie]

Garlic cooks faster than onions - unless you like burnt garlic . (and there's nothing wrong with that!).

I should've added the emoji to indicate that silliness. Yes, garlic goes in last I'm aware. Post edited.

 

[karadekoolaid]

With a new recipe I’ll likely read anywhere between 6-10 different authors take on a recipe then pick out the core ingredients common across all of the recipes and then pick the extras from the different recipes that I like the look of.

You do exactly what I do.
Several times in the past years, I've had people ask me " What's the best, most authentic recipe for...? "
..and I've at least 4 here next to my desk: Ras-al-hanout; scones; salade niçoise; tandoori curry powder.
I'll set an Excel spreadsheet, trawl through the internet for what seems like the most authentic recipes I can find, write down each contributor in a column and then, finally, decide what I'm going to use.
Salade Niçoise for example (17 recipes referenced) will generally have tomatoes, olive oil, salt & pepper, tuna, anchovy, black olives, green peppers, green beans and onion.

 

[SandwichShortOfAPicnic]

You do exactly what I do.
Several times in the past years, I've had people ask me " What's the best, most authentic recipe for...? "
..and I've at least 4 here next to my desk: Ras-al-hanout; scones; salade niçoise; tandoori curry powder.
I'll set an Excel spreadsheet, trawl through the internet for what seems like the most authentic recipes I can find, write down each contributor in a column and then, finally, decide what I'm going to use.
Salade Niçoise for example (17 recipes referenced) will generally have tomatoes, olive oil, salt & pepper, tuna, anchovy, black olives, green peppers, green beans and onion.

Yes that’s where a Felicity Cloake article can come in handy, she always uses established chefs as her references, gives some nice clues as to which chef has an interesting take on something but then you already know that

 

[AdaptAndAchieve]

You do exactly what I do.
Several times in the past years, I've had people ask me " What's the best, most authentic recipe for...? "
..and I've at least 4 here next to my desk: Ras-al-hanout; scones; salade niçoise; tandoori curry powder.
I'll set an Excel spreadsheet, trawl through the internet for what seems like the most authentic recipes I can find, write down each contributor in a column and then, finally, decide what I'm going to use.
Salade Niçoise for example (17 recipes referenced) will generally have tomatoes, olive oil, salt & pepper, tuna, anchovy, black olives, green peppers, green beans and onion.

This is the method I use, sadly it fails hard on many cake or similar recipes
even with a bakers percentage applied the amounts of ingredients can vary wildly ... those are the challenging ones.
Gotta love a challenge

 

[karadekoolaid]

This is the method I use, sadly it fails hard on many cake or similar recipes

Oh, I should have said I don't bake. Perhaps a quiche, but no cakes of any sort. And you're probably right; for baking, it would need to be precise amounts.
However, my spread sheets are basically to determine which ingredients are most frequently used in a recipe, not to determine the actual quantities.

 

[AdaptAndAchieve]

Oh, I should have said I don't bake. Perhaps a quiche, but no cakes of any sort. And you're probably right; for baking, it would need to be precise amounts.
However, my spread sheets are basically to determine which ingredients are most frequently used in a recipe, not to determine the actual quantities.

For baking the difference in a specific ingredient from 5 different people for what should be the same cake is often insane, but it gives me a feel for the general average.
And yup I get the determining ingredient thing - I use it the method for savoury stuff to work out what are the base ingredients, and what are the adaptations