Posted by Chef Steve on 10/25/2007, 3:26 pm, in reply to "That's True.... I'm Sorry" I still think that we all use recipes, whether recorded or not. Most dishes can be reduced to some kind of basic formula. The cook does need to adjust cetain ingredients to taste, especially those ingedients that add flavor to the dish. Of course, this boils down to your understanding of how the different ingredients behave with each other. If you're the chef in a restaurant, what happens when your artistic vision produces a dish that you want to replicate? How do you communicate that vision to the line cooks? How do you communicate your vision to Dee? When you said, "Fill one to the top with broiled prawns and scallops with a hot bacon dressing drizzled over top and served with a side of Italian flat bread," you wrote a recipe. It's a very basic and is not writen for the novice cook. It's missing key recipe components like ingredient amounts, cooking instructions, etc. And it depend on the cook's knowledge to put it all together. But it's still a recipe. In most restaurants that I aware of, the cooks have to follow the chef's vision of how he wants the food to be cooked. That vision is communicated through a written recipe or hands-on training or cook's notes, etc. (or all three). Anyway, keep those suggestions cokking. I may use one or two, Steve
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Thanks for the kind comments toward dad and the blog, Stan.
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