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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Always take notes!

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  • Mark V
    Club Member
    • Oct 2018
    • 467
    • Minnesota

    Always take notes!

    I have done it again. I made something last fall that turned out fantastic, something I rarely make, better than ever before, and I didn't take notes on what I did. Tried tonight to make the same thing, with a recipe for it online. Wasn't nearly as good. Lesson learned.
  • RonB
    Club Member
    • Apr 2016
    • 13841
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #2
    I just took a note...

    Comment

    • Red Man
      Club Member
      • May 2018
      • 1309
      • Western Washington

      #3
      I do stuff like that all the time...no measurements, either no recipe or I alter the recipe, and I can’t replicate it next time. I don’t even remember all the things that turned out really well, oftentimes they’re just experiments. I definitely need to take notes.

      Comment

      • Fire Art
        Club Member
        • Jan 2018
        • 988
        • Jackson hole Wyoming

        #4
        Taking notes not going to happen

        Comment

        • Huskee
          Administrator
          • May 2014
          • 15541
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

            Smokers / Grills
            • Yoder loaded Wichita offset smoker
            • PBC
            • Grilla Silverbac pellet grill
            • Slow 'N Sear Deluxe Kamado (SnSK)
            • Masterbuilt Gravity 560
            • Weber 22" Original Kettle Premium (copper)
            • Weber 26" Original Kettle Premium (black)
            • Weber 26" Original Kettle Premium (light blue)
            • Weber Jumbo Joe Gold (18.5")
            • Weber Smokey Joe Silver (14.5")
            • Brinkmann cabinet charcoal smoker (repurposed)

            Thermometers
            • (3) Maverick XR-50: 4-probe Wireless Thermometers
            • (7) Maverick ET-732s
            • (1) Maverick ET-735 Bluetooth (in box)
            • (1) Smoke X4 by ThermoWorks
            • Thermapen MkII, orange
            • ThermoPop, yellow
            • ThermoWorks ChefAlarm
            • Morpilot 6-probe wireless
            • ThermoWorks Infrared IRK2
            • ThermoWorks fridge & freezer therms as well

            Accessories
            • Instant Pot 6qt
            • Anova Bluetooth SV
            • Kitchen Aide mixer & meat grinder attachment
            • Kindling Cracker King (XL)
            • BBQ Dragon
            • Weber full & half chimneys, Char-Broil Half Time chimney
            • Weber grill topper
            • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
            • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
            • Pittsburgh Digital Moisture Meter

            Beverages
            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
            • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
            • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
            • Most favorite beer: The one in your fridge
            • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
            • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
            • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

            About me
            Real name: Aaron
            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

            Occupation:
            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

          #5
          Amen. My wife made an awesome marinara sauce once, better than Prego (and I love Prego traditional, could drink it) and didn't write it down. She hasn't been able to duplicate it since.

          Comment

          • Potkettleblack
            Club Member
            • Jun 2016
            • 1997
            • Beautiful Downtown Berwyn
            • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
              Thermometers: Thermapen / iGrill 2 / Fireboard
              For Smoke: Chunks / Pellet Tube / Mo Pouch
              Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
              Disqus: Le Chef - (something something something) - it changes

            #6
            The problem with notes... many food items have great variability, either from season to season or item to item even. Those summer tomatoes from the farmer's market may make the best sauce, but you won't be able to make it as good with tomatoes harvested a couple weeks later, or different varietals. Slight temperature variations change proofing times, yeast activity, and more, so the same bread may come out differently based on seasons, even if the process is replicated to the letter.

            And that's before the context of tasting comes into play. My wine palate has a great deal of variability from year to year. I notice certain things taste better or different on different days. Just consider how some food tastes smokier the next day, because you were outside with the smoker the day you cooked it, and your sense of smoke is, for lack of a better word, smoked on the day of service. You have a shower and a sleep, and that pork butt leftover tastes smokier.

            I like taking notes, but I have come to accept that everything I make is context dependent to a greater or lesser degree, and each meal is to be enjoyed for itself and likely never repeated.

            Of course, if you use nothing but processed foods in your cooking, you will have much less variation. But variance is the spice of (statistical) life.

            Comment


            • Huskee
              Huskee commented
              Editing a comment
              Well said. The same bottle of wine at home is nothing like at that nice restaurant on anniversary night with the king filet and lobster tail. I'm rarely as impressed with my brisket as my guests, after I've run my smoker all day, but the next day reheated it's amazing! So many variables.

            • Fire Art
              Fire Art commented
              Editing a comment
              Wow it’s all clear now.
          • Troutman
            Club Member
            • Aug 2017
            • 7981
            • 1521

            • OUTDOOR COOKERS

              BBQ ACCESSORIES

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              SOUS VIDE

              INDOOR COOKWARE


            #7

            Comment


            • EdF
              EdF commented
              Editing a comment
              The only things I've taken real notes on are: 1) the Thanksgiving turkey, 2) fresh ham, 3) random notes on SVQ. That's a heavy enough cognitive load for me!
          • N227GB
            Club Member
            • Feb 2018
            • 350
            • Fort Myers, FL
            • ...

            #8
            I keep all my recipes in Google Drive. Any notes or variations are added in a different color font. This allows me to keep track of various changes as I go along. If somethings comes out not as good as expected, I have a point I can go back to. It's easy to add pictures, links back to the original online author of the recipe.

            I also copy and paste a list of ingredients into Google Keep and have a checklist I can tick off on my phone when at the store.

            This smartphone thing is going to be popular.

            Comment


            • jecucolo
              jecucolo commented
              Editing a comment
              I’m a big google drive person. Copy-Create-Paste-Done
          • gcdmd
            Charter Member
            • Sep 2014
            • 1152
            • The Republic of Texas

            #9
            Agreed. I keep a culinary journal and record even small things, like a slight change in oven temperature or duration of roasting or baking. When smoking a record of ambient temperature is also valuable.

            Comment

            • Troutman
              Club Member
              • Aug 2017
              • 7981
              • 1521

              • OUTDOOR COOKERS

                BBQ ACCESSORIES

                WOOD & PELLET PREFERENCES

                SOUS VIDE

                INDOOR COOKWARE


              #10
              I find that I do keep small notes on my Fireboard sessions but rarely go back and look at them. I am a recipe horder though, I really like the app called Paprika 3, super easy to copy interweb recipes and organize them. Other than that it's a lot of seat of the pants remembering.

              Comment


              • N227GB
                N227GB commented
                Editing a comment
                Looking at Paprika 3 now... interesting!
            • Skip
              Founding Member
              • Jul 2014
              • 3833
              • Blue Earth, Minnesota
              • LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

              #11
              I keep lots of notes. Maybe too many? Nice to have especially when learning a new technique like Sous Vide.

              Comment

              Announcement

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              2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

              We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
              See more
              See less
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