How can someone invent a new recipe?

Question

Say you enter a contest to use a certain sponsor's ingredient, and it must be an original recipe. Are you telling me that NOT ONE person on the planet has already invented it? Over the past, say, 10,000 years, you think that nobody has tried your recipe? Impossible I say. There must be hundreds of millions of people who have eaten spaghetti for example. And then someone is supposed to enter a contest, to come up with a new recipe. Can't be done.

Answer 1

I don't think they care if another person on the face of the earth has ever invented the same thing or not, as long as it's NEVER been published. that's what they mean by original recipe.

Answer 2

Sure it can! Here's how! Say that you have to invent that recipe that you are talking about! And you have to use a certain ingredient, like you said there could be thousands of people that thought of the same idea, but it could be using a different spice, or a different type of the same ingredient (ie: red, green, white, yellow onions or red, yellow, orange, green pepper), if it has a different type of ingredient, it is not the same. And if you are the first to actually market the idea, then it is an invention in it's own right, even if thousands of others had the same idea! Do you see what I mean! I have "invented" about 10 of my own recipes, and they are recipes that I have never seen anywhere else! And if you are at home and are trying a new idea, that you never heard of (but could be somewhere in another country), to you that is a inventive recipe, because you are making it from your mind, your own ideas, you never heard of it, it is not on the market anywhere and you are the first to post it! I am sure that you understand now! Good luck and I hope that this sheds some light for you!

Answer 3

An old recipe is made new all the time. The trick in cooking is to know all of your cooking techniques. You must know knife cuts, presentations, classic parings and regional uses. There is a whole lot to know before you can start to invent because the bases are already covered and the techniques are proven. The trick these days is to blend regions. Know the history of your product and play on that.

If spaghetti was to be reinvented? Well, it has been done several times over already, true, but a judge is going to see your knowledge of the food you are working with. You could use a squid-ink, black, pasta with a classic sauce, a putanesca (lots of olives, capers and anchovies) Fry some capers for a garnish and maybe try some fried squid with it also to match the pasta. The pasta will have no squid flavor, but serving it with squid will give an illusion that that pasta is related to that squid. Smoke and mirrors is the game. Good luck!

Answer 4

I think when you can make your dish from memory and don't measure anything anymore, that's *your* dish. My husband's chili can't be replicated, there is no recipe he follows. I don't know how I came up with my orzo salad, but I never see any recipes like mine. Or when you have an image in your brain of what you want, can't find the published recipe you want, so you cobble 2 or 3 recipes together to get what you envisioned.

That's what I'd consider original.

Answer 5

Oh, come on. With all the hundreds or thousands of potential ingredients and seasonings, proportions, methods of preparing (slice, dice, crush...), sequence of combining, how each part or total is cooked (saute, roast, boil...) and for how long at what heat it's cooked (if cooked) - the combinations approach the infinite.

Also note what someone else said - whether the recipe has been published before.

Answer 6

If you take a recipe and add a few new ingredients you have just created an original recipe. Its different than the one you started with. Use different cooking methods, different herbs, spices.

Answer 7

undemanding rule is which you will consistently attempt to get the consistency of of a dough until now baking to a semi dry binding blend. you could take any base formula and improve it, yet be conscious that it hardly modifications . by ability of improving or utilising flavours or including nuts or essences ,or all mutually use a different style of flower , you initiate springing up a different mindset in direction of fantastic baking. you bump into beet sugar or cane sugar . the warning is going with cane sugar being somewhat sweeter. you utilize plenty much less with it . you will locate that bases rarely substitute in any respect . the trick with yeast is the humidity interior the dough . decrease pastry will consistently have a definite quantity of butter. any style of flour will do , seasoning is as much as you . the a and o is the feel of the dough until now going into the oven. to no longer dry and to no longer moist and correctly kneaded or decrease. hobby will come to a decision how sturdy your base is . and undergo in ideas that some flours are in basic terms there to bind and not for quantity. after that there is an entire international of icing, culmination ,gelatin's creams, decorations,and so on . each new innovation will consistently mark out the cake fiend par excellence .fundamentals have not replaced up as much as now.the international is your oyster .oops ,i propose black woodland torte. length smart this is a fact that muffins are available in 2 customary sizes . with biscuits you have an absolute indefinite international of sizes and varieties available ,that that's up to your trouble-free experience ,to cause them to. possibly super yet to no longer super to make you stay away from having dinner playstation any good cake base has vanilla as an element ,no be counted what the english do

Answer 8

Necessity is the mother of invention. Starve yourself for a couple of days and you'll come up with something new.