It's no secret, here it is! Complete with the cocaine that was removed from Coke's production in 1903:
Picture and text from This American Life
The radio broadcast recording on the above link makes a very compelling case that the picture at the top of the page is really the original formula for Coke. Of course it has changed over the years; it's not ...
Developing upon a previous idea from @mroll, eggs + fat (oil or butter) has some interesting science to explore.
Slowly adding oil to the yolk while whisking will create an emulsion of the fat drops in the water: mayonnaise. This phase is not favorable energetically, and this is why you need to provide energy to the system to create it. The process consists ...
A. Use simple sentences so Google can translate them well.
Yes. Mix sugar and butter.
No. Mix the sugar and the butter together until completely incorporated.
B. Use grams for all weights. Spell out "grams".
Yes. 100 grams sugar. 200 grams milk.
No. 100 g sugar. 200 g milk.
C. Avoid imperial measures like cups and tablespoons.
No. About 10 tablespoons ...
Fusion is a great word for a thorough mixing of things, conveying the idea of almost welding them together. So I see what your friend means when she describes your fusing together of different recipes for a particular dish as fusion cooking.
But when people use the term fusion in relation to cooking they often mean the marrying together of different types ...
This is an exercise in data modeling, more so than cooking.
What you are describing is the design of your database.
You are on the right track.
You will want to consider how many of each of the fields you need to have. For example:
Quantity - Unique [there will be exactly one of these]
Quantity unit - Unique [exactly one]
Brand - Unique [optional] (either ...
The raw potato will definitely cook through. If you cooked the potatoes first, they would be almost devoid of texture by the time they cooked a second time in the oven - you'd have something more akin to mashed-potato pastries on your hands.
You might want to think about sweating the onions first, though. Sweating them would drive-off some of their ...
There's actually a markup schema for recipes, which Google and others use to decide if something's a recipe, so they can present it differently in search results. (and can present it differently for each language, although they still need to translate the ingredients, amounts, and instruments)
For an example of usage, see https://developers.google.com/...
I use Paprika for recipe database, meal planning, and creating shopping lists. You could both log in as the same user and so your recipes, plans and lists would sync between any instances of the application you use. The software also categorizes your grocery items into 'isles' so hopefully it'll be in a logical order when you get to the supermarket.
I have ...
I developed a new methodology for a recipe back in 2010 that you can find here. I'm currently exploring how to improve the methodology and plan to develop a cookbook using the technique in the next year.
The linked website is no longer available, here is the direct link to a wayback machine snapshot.
Even IF it were so big a secret (as shown it isn't) that doesn't mean that people other than those who know it can't make the end product.
The "secret" only concerns one of the ingredients, the flavouring. This could be kept a secret, the people who know it mixing batches of it that get shipped in sealed containers to the manufacturing facilities of the end ...
I don't know that there's really a name for it beyond "combining recipes" or more generally "modifying/changing/tweaking recipes." If your goal is to get the best of both worlds, then you could perhaps say you're trying to improve or perfect your recipe for something.
In the end, you're just making additional variations of an existing dish, presumably with ...
Okay, to make this easier to digest, I'm going to do this is a whole w/ sub parts. Square brackets donote optional parts
<quantity> <ingredient>[, <preparation>][, "divided"]
( <number> [<qualifier>] [<units>] )+
[<brand-name>] [<preparation>] <item>
... now, you might notice that '...
Sometimes, when planning a new kitchen, you'd want a motion diagram.
With bigger (restaurant/hotel) kitchens, we might pick some of the more complex recipes, and map how the staff would go about making them.
It's basically a diagram of the kitchen with who needs to go where and how often, derived from the recipe. Note that where maps clearly to what the ...
a few links for your delight:
on the usability of recipes
a page of recipe formats http://microformats.org/wiki/index.php?title=recipe-formats&oldid=37058
Simply Recipes http://www.simplyrecipes.com/recipes/buttermilk_pudding/
a pretty comprehensive format http://microformats....
First of all it is called GULAB JAMUN...
Unique is the wrong word here, If I tell you what I do to make them unique, then it will not be unique anyway...
There are several ways of differentiating your dish - texture, flavor, presentation. You should experiment with these and see what is pleasing to your palette.
A standard variation of Gulab Jamun is ...
I wouldn't make the layers fully in the freezer. It will be hard to seal up and may dry out. Also, frozen layers are easier to work with. The freezer will dry out unsealed cake extremely fast.
I'd bake all the cake, trim and level them, wrap tightly and freeze on Thursday. Make the sauces and creams on Friday and put them in the fridge. Assemble all on ...
The iPad app "Baking with Dorie" features a gantt chart style view that is a bit different from other presentations I've seen.
The book "Citizen Cake" features a wide margin and lists the ingredients in the margin next to the instructions. Most of the dishes are multi-component, so each sub-recipe has its own ingredients list adjacent to the instructions.
What you want is to arrange labor, resources, and time, in order to determine critical path and synchronize completion time (as well as possible). This sounds like a job for a GANNT chart to me. After decades of being completely useless in software projects, but I think we may have found a real use for one of these.
The components of the chart would be:
Have you thought about a magnetic spice rack?
This one is from the Container Store, but there are several different models out there:
This way, you could hang an inexpensive magnetic strip inside the cupboard door (You can find them at most craft stores, IKEA, etc) and then attach ...
My solution to this is to use the containers I already have and put them on this:
It's called a double decker lazy susan. I've had mine about 30 years but I'm sure they are still sold. It spins to make it easy to access anything. You put some spices on the top shelf and some on the bottom.
I use http://pasplore.com
It is an online digital cookbook that does not require you to open up, or copy and paste when you find a recipe. It has a button of its own and extracts not just the webpage, but the actual recipe and stores it to the cookbook and category of your choosing.
It's not exactly a diagram, but it does convey the structure of the recipe and use 'fancy' (baker's) math... This is the formatting guide for formulas used by the Bread Baker's Guild of America. It includes a section for the total recipe, and each step of the recipe has a subsection.
BBGA Formatting Guideline
How many basic types of beans are there
There are hundreds of different bean cultivars. Some countries sell predominantly 2-3 types of bean in the supermarket, but which type is sold varies from country to country. If you are eating beans from a farmer's market, all bets are off.
How do you distinguish them
There are reference books for ...
If you fry vegetables and meat in oil until browned, soak up the remaining fat with flour, then add stock and simmer, you'll get a tasty stew.
If you simmer meat and veg from cold in stock, then add oil and flour you'll get something much less appetising - lumps and oil slicks on a watery-tasting dish with crunchy vegetables and grey meat.
Sauce Messine should fall into the bechamel category. Velouté sauces incorporate stock rather then cream or milk.
This is a basic answer to the difference in the two, from YIANNISLUCACOS .
The difference between velouté and béchamel is that the milk is replaced by a stock, i.e. chicken, beef, fish etc.
In every other respect velouté sauce is ...