1. How many of you either read a recipe and say "I got the gist" and then finish it out how you like? Or once you follow a recipe the next time you wing it?

2. Somewhat related, how many of you take a traditional international dish and then add your own flair?

I realize this was 3 questions…

Pretty much wing it, but depends on the recipe. If it's a new technique or something I have very little experience with, I might follow it more strictly.

I'm not some amazing chef but I do feel like I've cooked long enough and experienced enough variety that the recipes often become more inspiration than something I follow to a T.

As the other responder said, I make exceptions for baking or any kind of recipe that requires specific measurements. I generally don't measure things otherwise and go by instinct and feel, and might improvise with other ingredients.

My latest thing is using chatgpt for ideas. I'll have a rough idea of something I want to cook like a particular protein or side and get inspiration and ideas to fill it out. Almost always I'm taking a rough list of ingredients and maybe adding some of my own or adjusting measurements for what I like, particularly with things like salt and garlic.

I.ve enjoyed cooking since I was a kid. Watched many cooking shows and videos and pretty much knows what goes together. But sometime I find a recipe with a strange combination of ingredients that I'll try that works. Example: typical potato salad with sliced jalapeno stuffed offed olives.

Queso1 said:

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1. How many of you either read a recipe and say "I got the gist" and then finish it out how you like?

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This is me.

I never measure ingredients any more and I'll substitute freely depending on what I have on hand.

When I first started cooking, I was very experimental and tackled some tough recipes. After awhile, I realized I needed to get better at fundamentals so I stuck to a few basic dishes I could really master.

Now I'm kinda in the middle. But I wish I had more time to really stretch with complex dishes.

dustin999 said:

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My latest thing is using chatgpt for ideas. I'll have a rough idea of something I want to cook like a particular protein or side and get inspiration and ideas to fill it out.

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Chatgpt or Copilot can be really helpful. I use them all the time for new ideas. I also ask for plating suggestion images, which helps since that's not really a strong suit of mine.

Queso1 said:

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1. How many of you either read a recipe and say "I got the gist" and then finish it out how you like? Or once you follow a recipe the next time you wing it?

2. Somewhat related, how many of you take a traditional international dish and then add your own flair?

I realize this was 3 questions…

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Definitely Number 1 for me. I like to think I'm a very solid cook so I check the overall recipe and then go from there.

Depends

Baking desserts I keep close to the recipe.

Dinners on the stove, adjust as to what I know works.

Marinades, adjust too personal preferences.

EclipseAg said:

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dustin999 said:

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My latest thing is using chatgpt for ideas. I'll have a rough idea of something I want to cook like a particular protein or side and get inspiration and ideas to fill it out.

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Chatgpt or Copilot can be really helpful. I use them all the time for new ideas. I also ask for plating suggestion images, which helps since that's not really a strong suit of mine.

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Yeah I love having an idea and then using AI to brainstorm sides. I do this all the time when I'm driving by the grocery store and decide to drop in and pick up dinner on a whim.

Also, while I haven't done this in a while, I was able to use chatgpt to get around certain paywalls for recipes I was interested in.

I generally follow the recipe well for new dishes. Which is more often than not now as we're doing a "meal plan" type thing where my wife gets new recipes for the week, every week.

Can't tell you the last time I pulled out a tsp or tbsp, to actually measure though......

Wing it all day. For cooking at least, baking I believe you have to be fairly close to recipes or even exact honestly and that's probably why I hate baking.

GAC06 said:

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I pretty much only strictly follow recipes for baking/bread/pasta etc. Most other stuff I'll glance at it and get the gist of the technique involved

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This is pretty accurate.

The only time I really pay much attention to quantities of seasonings is when I make sausage, but you have to have the right amount of cure and going too hard on any one seasoning will overpower everything else and can ruin a batch. And with as much work that goes into a batch, you don't want to ruin it.

Eliminatus said:

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Wing it all day. For cooking at least, baking I believe you have to be fairly close to recipes or even exact honestly and that's probably why I hate baking.

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Baking is science.
Sometimes you can wing it, but it is better to follow the ratios, temps, and timing.

Measuring for baking is overblown. You can look up a recipe for something like buttermilk biscuits and you'll have different measurements. I eyeball it and they turn out great every time. Same with cookies, breads, pies, pancakes, etc..

I like to look at restaurant menus for ideas as much as cookbooks. I can figure out how to cook it from the description

I'm more of first half of #1, even when trying new recipes, if there is some ingredient in there I know I don't like, I'll leave it out, and adjust it to my own preference.

I'm more of the latter when it comes to point 1, but I don't measure much except when it comes to Asian sauces. Getting that right balance of salty/sweet/acid/heat can be tough if you're not familiar with those sauces, and you can end up with way too much sauce chasing your tail to get everything in balance. Once I make a recipe, I may adjust it the next time if there's something I like more or less.

I understand what you're trying to say, but all baking? If you're making macarons you're just eyeballing the ingredients?

Buttermilk biscuits are a personal taste thing. Some like there's more wet and others like them dry which is why you see the disparity. I make my buttermilk biscuits different depending on whether they're for biscuits and gravy (drier) or to enjoy on their own.

Howdy, LB12Diamond's post was pretty much me. I use a lot of All Recipes site stuff and read the comments on what others have done to modify a recipe. Baking, use King Arthur and follow exactly!

My baking improved a bunch when I stopped using King Arthur AP flour and switched to Gold Medal, and after some research, I found out why: KA is higher in protein percentage.

I always change a recipe. Every single time. I don't care how good a recipe is, it can only get better.

Of course, I was cooking dinner at five years of age, so I've been cooking for a long time.

zooguy96 said:

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I always change a recipe. Every single time. I don't care how good a recipe is, it can only get better.

Of course, I was cooking dinner at five years of age, so I've been cooking for a long time.

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We've found Tanya's new sock!!

zooguy96 said:

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I don't care how good a recipe is, it can only get better..

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I disagree… and you do too!

https://texags.com/forums/34/topics/616283/5#discussion

zooguy96 said:

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It seems like the amount of marinade would not cover the amount of chicken. Am I wrong? No clue. I'd probably have fewer habaneros, and add some serranos and poblanos for extra diverse flavor. Worked well in the chili I made.

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zooguy96 said:

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Marinade was horrid. I didn't like it at all.

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rilloaggie said:

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zooguy96 said:

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I don't care how good a recipe is, it can only get better..

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I disagree… and you do too!

https://texags.com/forums/34/topics/616283/5#discussion

zooguy96 said:

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It seems like the amount of marinade would not cover the amount of chicken. Am I wrong? No clue. I'd probably have fewer habaneros, and add some serranos and poblanos for extra diverse flavor. Worked well in the chili I made.

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zooguy96 said:

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Marinade was horrid. I didn't like it at all.

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Not really. I was commenting on the original marinade having not ever made it. After I made it from the original recipe (to have a baseline), I hated it, and abandoned it completely. I always try a recipe first and then change it from there. I disliked this particular one so completely, that I didn't try it again.