I would like to think that from now on I will take better notes when cooking anything. And write things in my own words when it is something I want to make again.
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following recipes and taking notes
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following recipes and taking notes
Earlier this year I made chocolate babka. It turned out fantastic, I thought it was the best dessert type thing I ever made. I have since tried to make it three times and each time was a dud. I have the printed recipe, the only notes I made the first time was the rise took longer than they said. I took pics, none of the later ones look like the first. Very frustrating, it is a lot of work, and I only have tried more because the first was so good. I still have no idea what I did different! It could be I am just not following instructions as well as the first time. The instructions from the site are hard to follow, very disorganized.
I would like to think that from now on I will take better notes when cooking anything. And write things in my own words when it is something I want to make again.Tags: None
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Club Member
- Aug 2017
- 9177
- Hate Less, Cook More
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OUTDOOR COOKERS
BBQ ACCESSORIES
WOOD & PELLET PREFERENCES
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INDOOR COOKWARE
Now you know why it is so hard to cook 100 briskets each and every day and have them as good as the one you cooked to perfection in a restaurant that survives on getting it right each and every time.
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Club Member
- Aug 2017
- 9177
- Hate Less, Cook More
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OUTDOOR COOKERS
BBQ ACCESSORIES
WOOD & PELLET PREFERENCES
SOUS VIDE
INDOOR COOKWARE
Another thought is cooking has so many variables; stove, oven or barbecue pit temperature fluctuation, the weather outside, barometric pressure (when doing a soufflé), age of your product, the age of your seasoning, the type of vessel you cook in, etc. etc. I think we've all gone through that same cycle. I make a mean gumbo but making the roux just right for my taste, as just one for instance, never seems to be exactly the same. So goes the roux, so goes the rest of the stew.
My only suggestion is to download the Paprika app and keep all your recipes therein. You can make notes, there are exact measurements, you can even tell it to cut the scales in half or even quarters if you want to cut down on the recipe. At least you have those former recipes at your disposal. The rest is up to you and your precision at being a good cook.
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Charter Member
- Jul 2014
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS, DnG, andLarge Charcoal Basket, for WSCGC
SnS for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I'm as a cook, I'm pretty tightly-wrapped. I don't follow recipes, even my own, to the "t" but I am pretty careful to document the changes I make. Unless I write down the changes I make to a recipe as I use it, I'll never remember.
When I cook from a recipe, I print it out, even a TNT one, from my Paprika files and have it to hand as I cook. I make any notes on the fly. It ends up food-spattered but valuable. Then the next morning I transfer those changes to the original recipe in Paprika, resulting hopefully in a newer, better, easier and tastier resulting recipe. I don't always get to it the next day, so spattered Paprika printouts sit in a stack on my desk until I can get to them.
My profession has taught me this type of discipline, but I did not always have it in the kitchen. Now that I have a little more discretionary time, I find it a satisfying method and feel that it has made me a better cook.
Kathryn
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Club Member
- May 2017
- 1504
- La Crescenta
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Jambo Backyard Smoker
Weber Smokey Mountain (22" & 18.5")
Portable Kitchen 360
Portable Kitchen Grill
Pit Barrel Cooker
Weber "Brownie" Circa 1978 22"
Weber Gas Grill, Silver A
BBQ Guru ATC
Favorite Beer: Peroni
Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins
I generally always take notes and record what I'm doing in my cooking journal. When I cook, smoke, grill a recipe that I have recorded before, I will make a note next to the date on the new journal entry and say something like "chk 7/10/21" and that ques me to go look at my notes on the first time I did it (or the second, third, etc.).
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