Basics of recipe formulation
Good morning, and soon to be “Happy New Year”! Picking up from were I left off, today we are looking at the “recipe”. For the at home cook this is a procedural written document to produce a finished, hopefully edible food item. For myself, I use formulas, as the procedures as well understood after 30 years of being a chef. I have also included towards the end of the blog a short tutorial animated video on making artisanal bread. Enjoy!
A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. The earliest known written recipes date to 1730 BC and were recorded on cuneiform tablets found in Mesopotamia.
A recipe may consist of any number of the following;
- The name of the recipe (Origins/History of the dish)
- Yield: The number of servings that the dish provides.
- List all ingredients in the order of its use. Describe it in step by step instructions.
- Listing ingredients by the quantity (Write out abbreviations. Ounces instead of oz).
- How much time does it take to prepare the dish, plus cooking time for the dish.
- Necessary equipment used for the dish.
- Cooking procedures. Temperature and bake time if necessary.
- Serving procedures (Served while warm/cold).
- Review of the dish (Would you recommend this dish to a friend?).
- Photograph of the dish (Optional).
- Nutritional Value: Helps for dietary restrictions. Includes number of calories or grams per serving.