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OK Foodies, Chefs and Home Cooks - I need some help

Superfly said:
That's exactly why I went light with everything. No marinara sauce, no alfredo sauce, nothing heavy at all. Just a good light sauce with butter, olive oil and fresh garlic and onions. It was so good.
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The two books Chez recommended are also good. I have them both and they're worth the money.
 
Superfly said:
That's actually even better. My sister-in-law gave me a website once (can't find it now) that you just basically put in what kind of stuff you had on hand, and it'd give you a recipe. Like if you had maybe chicken and peppers and mushrooms and you didn't know what to do with it, you'd put those ingredients in and it would come up with a recipe for you using those ingredients. It was cool.
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Yeah, and it offers unique ideas about certain items you wouldn't normally think goes together...

It has been invaluable....
 
ChezC3 said:
Just so you know you won't find recipes in those books, what you'll find is page after page of flavor combinations.

For instance one page will say Pork. You'll then have a list of about 30 ingredients, vegetables, spices, herbs, etc....which pair well with it and then you build on it, you can create your own recipes for yourself...


let your little inner epicurean run wild and free!!!!!

:fly:
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There are several versions online. Just google "recipe generator".

As for your comment about baker's percentages, measuring by weight instead of volume mainly keeps the wet-dry ratios consistent for a more predictable outcome.
 
Declan said:
There are several versions online. Just google "recipe generator".

As for your comment about baker's percentages, measuring by weight instead of volume mainly keeps the wet-dry ratios consistent for a more predictable outcome.
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Again , NOT a recipe book. A book of inspiration and reference, if you will...

Yes, measuring by weight is a must in baking...I made that mistake my first day of.......Baking 101.

But that's not what Baker percentages is, it's a component, but...

Well, here, I don't mind giving away their secrets...;)

Baker percentage - Wikipedia, the free encyclopedia
 
ChezC3 said:
Again , NOT a recipe book. A book of inspiration and reference, if you will...

Yes, measuring by weight is a must in baking...I made that mistake my first day of.......Baking 101.

But that's not what Baker percentages is, it's a component, but...

Well, here, I don't mind giving away their secrets...;)

Baker percentage - Wikipedia, the free encyclopedia
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I am quite familiar with them. The hydration levels are far more important than your wiki site lets on.
 
Declan said:
You must enjoy sweet rolls with the texture of bagels.
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Unless you're dipping your sweet rolls in food grade lye you wouldn't get that texture, has nothing to do with the method in which you read the measure of ingredients nor in "hydration"....:roll:

It ain't that kinda thread, man...

and you ain't the one to make it such...

Take care.
 
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