Experimentation
Someone asked me recently something to the effect of, “So, you look at a recipe, think that could be better, and just try it?”
Um…yeah. Some times I’m wrong. Usually I’m not. Maybe not on the recipe, per se, but on explaining a step better.
For example, I read a recipe recently that had the preparer melt butter and chocolate and salt in a pot on the stove on low. While other stuff was mixing. I ruined a lot of good butter and chocolate. I did it in a double-boiler on low and it worked out much better. Then again, I don’t have staff to melt butter and chocolate while I’m doing something else.
If you’re not taking a pen to your cookbooks to improve them, you’re setting yourself — and others — up for future failure.
“Do this first!”
“Heat oven here.”
“Needs more garlic.”
There are limitations.
Experimenting with $18/pound lamb chops isn’t for the faint of heart.
Experimenting with $1.39 of flour and water and salt and yeast isn’t a big deal. So what if it doesn’t turn out? Throw it out and try again.
Pick your battles. Take the wins.