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Does practice make recipes perfect?
The Atlanta Journal-Constitution
When recently blogging about how to bake the “best” chocolate chip cookies, it made me wonder about the price of perfection.
Chefs spent multiple attempts reworking the classic Toll House chocolate chip to get it just right. Making these cookies required days of resting time and fancy expensive chocolate chips. The responses to the recipe showed that many readers were willing to take whatever extra steps were needed for perfection, while others were perfectly satisfied with the status quo.
It made me wonder how far you would go to perfect a recipe. You know how it is. Sometimes you make something that just isn’t quite right, but it’s not horrible either. When that happens to me, there are times when I go back and try to figure out what worked and what didn’t and remake it determined to iron out the kinks. But there are other times when I just throw in the towel and decisively “move on.”
How much effort do you put into perfecting a recipe? What makes you get back into the kitchen to give it one more try?
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The neglected side dish
The Atlanta Journal-Constitution
As the author of the 5:30 Challenge column, I am constantly thinking of interesting, but easy, main dishes to serve. I recently realized that I was guilty of focusing on the entree to the exclusion of what to make to go alongside it. Don’t get me wrong, there is something sharing the plate. I’ll always have a salad or steamed vegetable and a starch - either rice, potato or pasta.
I started to think about it over the summer when a friend made an incredible stir-fried green bean dish while the salmon grilled unattended. He sauteed garlic, ginger and hot pepper flakes then added string beans and it was a showstopper. With a simple grilled main course, the side dish helped make the dinner memorable.
I revisited the concept when testing the recipes for this week’s Food & Drink centerpiece story on Fried Rice. For just a little more work and time, plain old rice rose to “Oh wow” status.
How much effort to you put into your side dishes? Do you actually plan out and put effort into what to serve with your main course or do you just wing it with obligatory plate fillers?
Permalink | Comments (20) | Post your comment | Categories: Home cooking
Making perfect chocolate chip cookies
The Atlanta Journal-Constitution
This summer the New York Times food section did an “investigative report” on the secret to making a great chocolate chip cookie.
They polled expert bakers and food scientists to decide what made the ultimate chocolate chip cookie - one bursting with flavor with slightly crispy edges and a soft bendy middle.
After much discussion and experimentation, it was discovered that the key was waiting 24 to 36 hours after making the dough before baking the cookies. That resting period allowed time for the batter to fully soak up the eggs. This produced a drier and firmer dough which baked to the best consistency and color.
Another “secret” was making the cookies large enough to get that variance in texture from the outside in. They also recommended using large discs or chunks of chocolate so you get a piece in every bite. Surprisingly to some, they added a final step - a sprinkle of sea salt on top of the cookies right before baking to tickle your tongue.
Needless to say, the article was enough to get me into the kitchen to make them. My family was wowed. When I called my friend Lisa, another bake-aholic, she had already tried them too. But, she wasn’t sure if they were worth the effort and waiting time. She thought her “standard” version was pretty good already.
How far would you go to making a great chocolate chip cookie? Are you happy with good enough or do you need great, even if it means waiting two days?
To make you hungry, see more chocolate chip recipes on EveningEdge.com, AllRecipes.com and PopularCookieRecipes.com.
Permalink | Comments (13) | Post your comment | Categories: Favorite recipes, Home cooking
How do you deal with Friday night football feeding challenges?
The Atlanta Journal-Constitution
With high school football starting, many of us will find ourselves sitting on the stadium sidelines cheering our local team on upcoming Friday nights.
For most families, getting to the stadium in time for kick-off requires a quick turnaround as parents fight Friday night traffic from work and kids return late from after-school activities. And to top it all off, there’s that pesky issue of how to get everyone fed.
After reading the responses to my last blog which looked at favorite fast food destinations I began wondering. When you head out to an evening sports event with your family do you plan on eating before you go or do you plan on making a “drive-though detour” to pick up something.
It takes a pretty organized person to have food ready to go when there’s barely an hour to spare. But, since most families plan their football outings in advance theoretically you have several days to think about it, which is as we know, very different than actually getting it done.
When you have to eat in a jiffy, what are your make-ahead strategies to get your family fed and out the door quickly. Or, is that too much of a challenge to even contemplate?
If you are a big high school football fan, you can follow your team. on our High School Sports page. Check our Football Tailgating Food page for ideas on what to pack for your pre-game dining.
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Have your fast food destinations changed?
The Atlanta Journal-Constitution
This past weekend was my son’s first soccer tournament of the fall. We found ourselves heading up to Marietta every day right after breakfast and heading back right around lunch time.
While we formerly would have stopped at a traditional “fast food” restaurant for burgers and fries, this time we didn’t. As I looked around while driving, I realized there are so many new options for healthier and more interesting dining on the road. I was able to bypass the usual joints to have something healthier and more filling for post-athletic fueling. They might be slightly more expensive, but at least I feel better feeding it to my kids. When I checked with my husband, he too had chosen a non-burger lunch while on an outing with my other son.
Do you deviate from the typical drive-in route to take advantage of healthier options while you are on the road or is the “golden” standard still your fast-food place of choice?
Latest comments
I love Greek food. Years ago I tried a recipe for “Tuna Moussaka”. In the newspaper it had rave reviews. I served it to guests, we had one forkfull each and decided to go out to dinner. NO amount of playing with THAT recioe would have helped!... read the full comment by ncgreybr | Comment on Does practice make recipes perfect? Read Does practice make recipes perfect?
Briane/Jeanne, Sides are always a challenge. Especially if I come in from work and there is only an hour/hour and a half to do dinner, homework, showers and bed for the kids. I know the secrets of the crockpot and cassarole. What to do when... read the full comment by FCM | Comment on The neglected side dish Read The neglected side dish
To me, a recipe is just a guide that I follow very loosely. Aside from baking, I rarely follow recipes.... read the full comment by Kev | Comment on Does practice make recipes perfect? Read Does practice make recipes perfect?
I will often follow the recipe pretty closely the first time I make a dish but after that I like to see what I can do to improve it. Sometimes recipes will call for a particular brand and I may substitute a tried-and-true favorite or if the recipe calls... read the full comment by Stacey | Comment on Does practice make recipes perfect? Read Does practice make recipes perfect?