Cooking
I am deep into recipe development right now, sometimes creating up to 4 or 5 recipes in one day. My first step was making the scary decision to take my laptop into the kitchen. I was talked into it by my friend Pam of Project Foodie. Of course, Pam has a more modern kitchen than I do. Mine is circa 1920 and has no built in counters. I don't work as "clean" as I should in the kitchen so I fear gunking up my keyboard with whatever I'm cooking! Maybe this will force me to be a bit less messy. I have begun wearing an apron in the kitchen and slipping a kitchen towel through the apron strings.
My real working space is a very cramped and crowded butcher block island. I also have various improvised spaces and a tiny little cutting board that slides out from a cabinet. I have always used it as a place to hold whatever cookbooks I was cooking out of at the moment, sometimes stacking up two or three on top of each other. Using print-outs of recipes from my computer was problematic because the ink always smeared as ingredients dripped onto them. Also my printer died earlier this week, with any luck the new one will show up today. It's a laser printer so perhaps I'll have less ink issues.
My recipes usually start out as just a list of ingredients. I come up with the amounts as I go and fill them in, and after tasting often add an ingredient or go back and recalculate the amounts.
How about you? Any tips? What's your process for creating recipes in the kitchen?
Interested in hiring me to do recipe development? Check out my web site for more information and links to recipes I have developed for clients.
- Test Kitchen Tales
I became a recipe developer by accident, and not by design. I posted some of my favorite recipes online and not long after I was contacted by various companies and publishers to help create recipes for them as well. It's been wonderful to do something...
- 2 Down, 42 To Go
My recipe development project is an interesting and unusual one. While the client came up with the recipe titles, I'm creating the actual recipes. It's a seasonally organized appetizer book and focuses on fresh flavors or classic recipes with...
- News From The Kitchen And Beyond
I am going to be a very busy gal for the next couple of months! The past week or so I have been developing some recipes for Dulcet Cuisine, mainly because I just love the sauces and mustards Pam crafts and enjoy playing with them. I'll share some...
- California Soups & Salads Calendar
I don't know about you, but I need a calendar in my kitchen. While I use a calendar on my computer for most things, I like having another one in the kitchen to help me plan meals and shopping trips. My favorite kitchen calendars have been ones with...
- Yum:software
As I have mentioned before, I LOVE cookbooks. But cookbooks have their physical limitations. They get messy. They can be hard to keep open and cook from at the same time. And who hasn't made something from a recipe, enjoyed it, then at a later date,...
Cooking
Recipe Development Techniques
I am deep into recipe development right now, sometimes creating up to 4 or 5 recipes in one day. My first step was making the scary decision to take my laptop into the kitchen. I was talked into it by my friend Pam of Project Foodie. Of course, Pam has a more modern kitchen than I do. Mine is circa 1920 and has no built in counters. I don't work as "clean" as I should in the kitchen so I fear gunking up my keyboard with whatever I'm cooking! Maybe this will force me to be a bit less messy. I have begun wearing an apron in the kitchen and slipping a kitchen towel through the apron strings.
My real working space is a very cramped and crowded butcher block island. I also have various improvised spaces and a tiny little cutting board that slides out from a cabinet. I have always used it as a place to hold whatever cookbooks I was cooking out of at the moment, sometimes stacking up two or three on top of each other. Using print-outs of recipes from my computer was problematic because the ink always smeared as ingredients dripped onto them. Also my printer died earlier this week, with any luck the new one will show up today. It's a laser printer so perhaps I'll have less ink issues.
My recipes usually start out as just a list of ingredients. I come up with the amounts as I go and fill them in, and after tasting often add an ingredient or go back and recalculate the amounts.
How about you? Any tips? What's your process for creating recipes in the kitchen?
Interested in hiring me to do recipe development? Check out my web site for more information and links to recipes I have developed for clients.
- Test Kitchen Tales
I became a recipe developer by accident, and not by design. I posted some of my favorite recipes online and not long after I was contacted by various companies and publishers to help create recipes for them as well. It's been wonderful to do something...
- 2 Down, 42 To Go
My recipe development project is an interesting and unusual one. While the client came up with the recipe titles, I'm creating the actual recipes. It's a seasonally organized appetizer book and focuses on fresh flavors or classic recipes with...
- News From The Kitchen And Beyond
I am going to be a very busy gal for the next couple of months! The past week or so I have been developing some recipes for Dulcet Cuisine, mainly because I just love the sauces and mustards Pam crafts and enjoy playing with them. I'll share some...
- California Soups & Salads Calendar
I don't know about you, but I need a calendar in my kitchen. While I use a calendar on my computer for most things, I like having another one in the kitchen to help me plan meals and shopping trips. My favorite kitchen calendars have been ones with...
- Yum:software
As I have mentioned before, I LOVE cookbooks. But cookbooks have their physical limitations. They get messy. They can be hard to keep open and cook from at the same time. And who hasn't made something from a recipe, enjoyed it, then at a later date,...