ATOT cooks: how do you keep track of your recipes?

[nageov3t]

Once you learn how to cook, you dont need/use recipes. There are very few dishes that need precise measurement. I dont bake, but i imagine that is a good area for recipes.

that's madness. how else do you ensure that things are exactly the same every time?

edit: nothing makes me more annoyed in a recipe than "season to taste"

(fwiw, most of the recipes I'm talking about are baked goods... I do a lot more baking than cooking and most of my cooking is limited to "season with salt/pepper, apply heat until the internal temperature reaches XXX degrees")

 

[homercles337]

that's madness. how else do you ensure that things are exactly the same every time?

(fwiw, most of the recipes I'm talking about are baked goods... I do a lot more baking than cooking and most of my cooking is limited to "season with salt/pepper, apply heat until the internal temperature reaches XXX degrees")

Is making pizza dough and pasta considered "baking?" I have recipes for those two things.

 

[MarkXIX]

Skill and memory trump some recipe book every single time.

 

[DrPizza]

Is making pizza dough and pasta considered "baking?" I have recipes for those two things.

I've probably made more pizza dough than all the rest of the people in this forum put together. No recipe, though I do measure the yeast. I vary the amount of yeast depending on the temperature of the room & humidity. Hot humid summer day - less yeast. Cold, dry winter day - more yeast. The amount of water varies as well. It comes out perfect every time (though when I was learning, there were a few times it didn't come out perfect - I paid the price in back breaking labor when it didn't. Making a few hundred 17x25" pizzas with dough that's too stiff sucks.

 

[silverpig]

Very few things I actually need a recipe for. It's mostly in my head. The majority of recipes have measurements for the sake of having measurements. Isn't amazing that things are in exact ratios of 2:1 or 3:1? I.e., 2 cups of this and 1 cup of that. If you're anywhere close, the vast majority of things come out just as good. Sometimes breads are a little trickier; and making cheeses from raw milk. Otherwise...

Some of the recipes out there... you have to wonder what type of idiot needs them. "Let's see. Garden salad. Hmmm, half a head of iceberg lettuce. Check. One medium tomato, check. What? A sliced red onion? Oh no! I only have white and yellow onions! I'll have to go to the store!"

I have had this conversation with many people and all I have gotten back is a blank stare almost every time.

"Why isn't the right ratio 2.4:1? Why 2? Why EXACTLY 2? Don't you find that funny?"

 

[Anonemous]

For baking/pastry you need to measure and be exact or precise.

For cooking, you can improvise and make substitutions.

 

[Howard]

I save the web page as a .mht

 

[Matthiasa]

snip
Some of the recipes out there... you have to wonder what type of idiot needs them. "Let's see. Garden salad. Hmmm, half a head of iceberg lettuce. Check. One medium tomato, check. What? A sliced red onion? Oh no! I only have white and yellow onions! I'll have to go to the store!"

But there are differences.
I do fine with green onions and yellow onions but red onions are gross.
Seriously though for instance on pizza the first two are good but putting red on should be punishable.

 

[zinfamous]

the ol noggin. It's one of the few categories that I can seem to remember pretty well.

 

[zinfamous]

For baking/pastry you need to measure and be exact or precise.

For cooking, you can improvise and make substitutions.

Yeah, that's why I don't bake.

 

[D1gger]

I print all recipes, either from the internet or from word and create a PDF file with the main ingredient as the first word in the file name, ie. Chicken - Moroccan Tagine (I made this last night).

I then put all the pdf files in a folder named recipe in my Microsoft Mesh folder. It is synchronized to my laptop and desktops (work and home), where I can easily browse by ingredient and find it easily. I then use my laptop in the kitchen if I need to follow along for measurements etc.

 

[Howard]

I print all recipes, either from the internet or from word and create a PDF file with the main ingredient as the first word in the file name, ie. Chicken - Moroccan Tagine (I made this last night).

http://www.seriouseats.com/2012/03/french-in-a-flash-moroccan-lamb-meatball-tagine.html

?

 

[JulesMaximus]

I have a few cookbooks and many printed and/or written down recipes I've collected over the years.

What good is the internet or your laptop if your power goes out? I can still cook without power but without recipes you can't cook much.

 

[D1gger]

http://www.seriouseats.com/2012/03/french-in-a-flash-moroccan-lamb-meatball-tagine.html

?

This is the one I made last night:

http://www.foodnetwork.ca/recipes/moroccan-chicken-tagine/recipe.html?dishID=6777

I have made a variation with lamb shoulder that was really good too.

The ras-el-hanout from whole spices and it so much better than pre-ground spice mixes.

 

[Ns1]

dude guys, you are ALL DOING IT WRONG


pepperplate (app) + desktop + smartphone + tablet = ultimate recipe book solution

http://www.pepperplate.com/

see: recipe import