please give details?

Question

i want to know something about recipies.

Answer 1

Always follow the recipe correctly. That's the number 1 rule.
Also, whenever it says a cup, or teaspoon, or whatever, it always means a LEVEL cup, or teaspoon. So take your finger, slide it across the measuring tool, to level it out.
Also, what helps is to photocopy the recipe and tape it on the wall, so it's right at eye level. I hope it all helps.

Answer 2

All recipes should be approached with a great deal of caution until you learn to trust the source. Quite honestly many recipes don't work .
There is no law that says that the author of the recipe has to have successfully executed it many times before he committed it to print.

Watch out for typo's If the amount doesn't seem right it probably isn't.
Watch out for techniques you don't yet possess and ingredients that you have never hear of
True story ; I had a relative visit me once and she wanted to make a dessert . OK , No problem , I have 24 feet of cook books for various cuisines and levels of skill. The book she chose was one those 100 Everyday Desserts types that you often see in the bargain section of Borders or Barnes & Nobles
Clearly the author intended that the book be wriiten for non-professionals
My relative chose a cooked and then molded lemon mousse. I actually had to work to sucessfully execute it. It was not an easy recipe and I am not a home cook. I am a professional that has a 4 year degree from a reputable culinary school ,I have taken 4 semesters of baking -enough to convince me that I'm not a pastry chef and I have taught culinary arts.
The recipe had things in it like Italian Merengues and then folding techniques and gelatin work that are way beyond the ability of the authors intended audience.
So once again approach all recipes w/ caution

Answer 3

This is a fun question!

Culinary Arts
Basic Cooking
Recipes for general cooking are not specific. For all basic cooking recipes (like meats, vegetables, etc), each ingredient can be subtracted from the recipe, more of it can be added or substituted with something else.

Culinary Arts
Baking
Recipe for baking (like breads) have to be done EXACTLLY! No substitutions can be made (unless the recipe says otherwise). Cooking times are almost precious and can be determined just by looking at it.

Culinary Arts
Desserts
Dessert recipes are one of the easiest. They can be done how ever you, the consumer, would like it. If the recipe calls for strawberries, but you don't like strawberries, you can easily omit them from the recipe. Or just as easily add something to it.


Professional Bakers use recipes that are not like regular recipes the average cook would use. A Baker's recipe would look something like this (the use of Baker's Percentage):

100% bread flour
12% sugar
2 eggs
5% milk
etc.

A Professional Chef's recipe would look like this:

1 lb Chicken
2 tbsp Basil
1 oz Flour
1 egg
etc.

Almost all the time, a Professional Chef doesn't use a recipe. His/her knowledge on each spice and foods flavor can be used to put together a metal taste of each product. For example, imagine chicken with cheese melted on top. You can taste it just by combining each flavor in your head.

For desserts, it's the easiest to do. All you do is ask yourself, "what goes good with this?" For example. You have chocolate pudding. What goes good with that? Chocolate chips? Crushed Oreos? Whipped topping? Chocolate Syrup? etc. You get what I mean?

As my professors in school (college) used to say, Baking is a Science where Cooking is Generalizing. This means, in baking, you have to be EXACT, right down to the exact ammount. Where in Cooking, you can add a little of this or that.

Most recipes come with a yield ammount.
For example:
Coutry Bisquits - Yield 36 Bisquits, 2-1/4 oz each
This means how much the recipe will make using the ingredients listed.

Every recipe will include a list of steps in the production of the food you are making.
In a Baking procedure, each step must be followed EXACTLLY. Once you become more professional with Baking, you will understand the different stages in yeast dough production. They include:
Scaling, Mixing, Fermenting, Punching, Portioning, Rounding, Makeup, Proofing, Benching, Baking, Cooling, Storing.

In a Cooking procedure, nothing has to be done as it says. You can cook something longer than it says, less than it says, etc. You can even eliminate or move around each step.



I hope this gives you a more professional look at recipes, instead of the average cook's view at recipes.

Answer 4

not very specific r u? but recipes are someones interpretation on how to make a certain food. baking recipes need to be followed fairly closely to come out right, so only a few changes. other recipes, have fun with them. add or subtract to your hearts content. just remember, u gotta eat it, so nothing to crazy.

Answer 5

Recipes are the things that help to cook food.

Answer 6

Go to Food network.com

Answer 7

errr ... not sure about ya Qn but recipes are a guideline. feel free to tweak them to suit your tastes.

Answer 8

Well, for one thing, it's recipes. That's a good start. :)

Answer 9

baking recipes you should follow fairly strictly

non baking can be deviated from more freely

Answer 10

Don't measure anything. Just guess.