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Old 06-12-2014, 07:09 PM
 
Location: Philaburbia
31,164 posts, read 57,274,608 times
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I rarely get to the bottom of a list of ingredients without changing something.
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Old 06-13-2014, 06:27 AM
 
Location: Sapulpa, OK
136 posts, read 166,327 times
Reputation: 282
Apparently I need to be more adventurous because I follow recipes, Im skerred LOL
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Old 06-13-2014, 06:50 AM
 
Location: middle tennessee
1,827 posts, read 849,417 times
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A friend was telling me about a relative who refused to give her the recipe for her meatloaf. She said that her aunt told her that she didn't use a recipe which my friend did not believe because she herself uses a recipe for everything she cooks.

I said "you need a recipe to make meatloaf?".

If I'm making food to share, I do wear a clean dress and apron and a hair net.
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Old 06-13-2014, 09:03 AM
 
Location: Philaburbia
31,164 posts, read 57,274,608 times
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Quote:
Originally Posted by weltschmerz View Post
Always.
"I don't have that but I do have this. It should work."
"I wonder what would happen if I add XYZ? It should work."

It's why I don't bake. You can't do that with baking.
You can indeed, within reason. I don't go messing with proportions, or leave out ingredients that would change the chemistry that contributes to the finished the product, but there is an awful lot you can mess with when baking.

For instance, I have a recipe for apple walnut bread for the bread machine. I don't like walnuts. I don't always have apple juice on hand. I prefer at least half of the flour to be whole wheat. A little experimentation and ... voila! I've made apple cranberry bread, apple raisin bread, prune bread (substituting the applesauce in the recipe with pureed prunes), ginger bread ... all kinds of fun stuff! Adjust the liquids so the dough isn't too dry (if I'm adding oatmeal, flax seeds or whole wheat flour) or too wet (if I'm adding fresh fruit). Every loaf is different.
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Old 06-13-2014, 10:16 AM
 
Location: Here and there
441 posts, read 359,059 times
Reputation: 952
I rarely use a recipe. I have discovered my favorite meals that way! I think after cooking for so long, you develop a sort of sense what will/will not work.
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Old 06-14-2014, 10:50 PM
 
1,871 posts, read 1,574,921 times
Reputation: 2850
I too am in the camp of never really using recipes. Generally it is easy for me to figure out what I want in food combos and then just go from there. Pretty easy if you ask me. If it sounds good to me then I will find a way to make it.
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Old 06-15-2014, 04:06 PM
 
6,940 posts, read 8,872,935 times
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I usually cling tightly to a recipe, finding that even small changes make the final product into a disaster -- but sometimes I get wildly inspired and I KNOW it will work. And at times like that it usually does.
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Old 06-15-2014, 04:27 PM
 
Location: San Antonio/Houston
33,549 posts, read 51,750,301 times
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Most of my meals are not planned and based on whatever I have in my fridge, freezer and a pantry.
I rarely use recipes, except I am making a specialty dish. I assume it comes with years of cooking. You just know what to put together to make it work. Same with measurements. Tasting your food in between while cooking is most important.
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Old 06-16-2014, 06:57 AM
 
Location: N of citrus, S of decent corn
34,531 posts, read 42,694,765 times
Reputation: 57184
I don't use recipes for everyday meals, but I do if I'm trying something new and different. I always make a new recipe exactly as it is written the first time. I don't think a new recipe can be fairly judged otherwise.
One of my pet peeves is when people review recipes on the internet, but they've changed many of the ingredients, so they've got no business reviewing it.
Lately, I've been on Weight Watchers, so I like coming up with ways to make familiar recipes more Point friendly. I also routinely reduce the sugar in most things I make.

The title of the thread, "Cooking without a net" makes me think of something else I do, which is making a new recipe when company is coming.
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Old 06-18-2014, 08:34 AM
 
Location: Mid-Atlantic east coast
5,115 posts, read 9,411,192 times
Reputation: 9423
Half the time when I try a new recipe for company, it's disappointing! This happen to anyone else? Now I try to stick to the old stand-bys that I KNOW are delicious..and I try to prep and cook ahead as much as possible so I don't stress when company comes -- and I get to enjoy their company instead of being consigned to kitchen/cooking duty.
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