Recipe
Rec-i-pe (res-ĭ-pee) n. directions for preparing a dish etc., in cookery.
Content
- About the Recipe. Introduction
- Recipe history
- How to read (and understand) a recipe
- Writing a recipe
- Creating/developing recipes.
- How to Fix a Recipe
- Recipe testing
- Culinary terms (vocabulary)
- Measurements
- Conversion sheet
- Scoop sizes, standard pan sizes
A recipe is a communication tool, a formula, or a written set of instructions for preparing food and can range from simple to highly complex.
It is a way for one person to remember or to pass information to another. The best ways to instruct another person are oral, written, and demonstration. However, this is not always possible. Food preparation is extensive, universal, and varied, so a good recipe must give as much information as possible.
I have asked my two fictional friends, Chef Alex, and Professor Wentzel, to guide us through the recipe labyrinths.
Chef Alex, Executive Chef and part-time Culinary Instructor.
Professor Wentzel, Retired College administrator, and Professor. His wife recently passed away, and he now must cook his own meals. As a person new to cooking, he has embraced it and is trying to learn as much as possible, with help from his friend Chef Alex.
Future blogs will include:
Publishing a recipe
Writing a cookbook
Recipe vs. Formula
Molecular recipes
Old vs. New
Large Scale recipes
And many more.
Chef Alex, the Professor, and I would like to hear about your experience with recipes: The Good, The Bad, and The Ugly. Please go to Contact.
