First, a little puzzle:
Two chefs are trying to replicate a recipe, one of the chefs follows the recipe to the T, weighing and measuring everything, the other chef uses the guesstimation method, a little bit of this and a little bit of that.
Question: Which chef will present the best dish?
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Answer: The most experienced chef.
This puzzle is important as it demonstrates what happens with liquids mixing and the importance of precision when mixing a recipe.
I am a precision fanatic but over time i came to realize that even though a certain level of precision is important when replicating a recipe, precision becomes a hindrance when creating one.
Let me explain. The creation of new recipes is an art form not a science, it's strictly connected to the experience of the mixer and the knowledge of the ingredients available. A new recipe has to respect a lot of parameters, and all of them are completely subjective, like, balance, aroma, flavor, texture, mouthfeel, harshness, temperature, palate lingering, etc.
With these parameters how can you quantify/automate a new recipe? you can't, only someone with a lot of experience can achieve a new good flavor, just like our chefs, they can follow religiously a recipe if it thinks is good, or adjust it on the fly if it feels it lacks something.
I'm making this post because i have a dilemma in the calculator, and this is a way of putting the problem into perspective precisely this new recipe creation problem (right now is stiff and banal). I would like if experienced mixers could shed some light on this subject, on how do they mix, what's the process they follow so we can all learn and grow from them.
Thank you,
jusu.
Two chefs are trying to replicate a recipe, one of the chefs follows the recipe to the T, weighing and measuring everything, the other chef uses the guesstimation method, a little bit of this and a little bit of that.
Question: Which chef will present the best dish?
.
.
.
.
.
.
.
.
.
.
.
Answer: The most experienced chef.
This puzzle is important as it demonstrates what happens with liquids mixing and the importance of precision when mixing a recipe.
I am a precision fanatic but over time i came to realize that even though a certain level of precision is important when replicating a recipe, precision becomes a hindrance when creating one.
Let me explain. The creation of new recipes is an art form not a science, it's strictly connected to the experience of the mixer and the knowledge of the ingredients available. A new recipe has to respect a lot of parameters, and all of them are completely subjective, like, balance, aroma, flavor, texture, mouthfeel, harshness, temperature, palate lingering, etc.
With these parameters how can you quantify/automate a new recipe? you can't, only someone with a lot of experience can achieve a new good flavor, just like our chefs, they can follow religiously a recipe if it thinks is good, or adjust it on the fly if it feels it lacks something.
I'm making this post because i have a dilemma in the calculator, and this is a way of putting the problem into perspective precisely this new recipe creation problem (right now is stiff and banal). I would like if experienced mixers could shed some light on this subject, on how do they mix, what's the process they follow so we can all learn and grow from them.
Thank you,
jusu.