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DEL.ICIO.USDo you update classics recipes?
The Atlanta Journal-Constitution
In the food goddess column this week, a reader wrote in requesting a healthier version of the salmon croquettes she grew up with many, many years ago. The goddess suggested giving the recipe a proverbial “facelift” by transforming it into a salmon burger with modern Asian flavors.
As part of this update, she recommended substuting fresh salmon for canned and instead of binding it with a heavy flour and butter mixture to use just enough panko and fresh vegetables to bind it. She also flavored it with ginger, sesame oil and soy sauce.
For some cooks, it would be blasphemous to alter a classic recipe to this degree. There’s no doubt, it is daring to go from a plain, but tried and true recipe, to something with much bolder and unexpected flavors.
Do you like to update your recipes, especially comfort food type meals? Or is “what was good enough for mama is good enough for me” more of your philosophy?
Permalink | Comments (5) | Post your comment | Categories: Home cooking
Comments
By Maniac is accurate
December 12, 2008 10:57 AM | Link to this
Do I screw around with classic recipes? In my 20s and 30s, yes. Since turning 40, no. They’re classic because they taste good and that’s what I’m looking for.
By Stan
December 12, 2008 11:22 AM | Link to this
I’m not afraid to update/change any recipes. However in your example from the F.G. it is no longer the same dish. It’s no an “update” or “tweak” it’s a completely different dish. To me an update is using a different cheese in Mac & cheese or using whatever the hot new spice/herb/sauce is in place of the old.
By fer
December 12, 2008 11:57 AM | Link to this
I have tried reducing the fat and/or sugar in some classics. Sometimes it works; sometimes it doesn’t. Often there’s a reason for all that good bad-for-you stuff. :)
By Patrick
December 12, 2008 1:43 PM | Link to this
The only “screwing around” with a recipe I have done is with a gingerbread cookie recipe I bake every year for Christmas. The original recipe called for all-purpose flour, baking soda, and baking powder. Substitute all three with self-rising flour. The recipe also called for ginger and cinnamon. I combined the measurements of both and used it on apple pie spice, which is a blend of cinnamon, ginger, nutmeg, cloves, and allspice. I also add one extra ingredient, which really enhances all the other flavors. I bake these cookies every year for the office, and no one can stay away from them.
By clyde
December 12, 2008 3:26 PM | Link to this
If you change a classic recipe it isn’t a classic recipe any longer is it?I would guess it’s something different.I have no problem changing recipes when I feel like it,but I know the results will be different than the origional.If I want the classic recipe then I follow the classic recipe.You don’t substitute margarine for butter in shortbread cookies and the list goes on.