Comments on: Not a follower http://notwithoutsalt.com/not-a-follower/ Delicious Recipes and Food Photography by Ashley Rodriguez. Sun, 10 Jan 2021 22:38:10 +0000 hourly 1 By: marv http://notwithoutsalt.com/not-a-follower/#comment-33851 Fri, 03 May 2013 11:37:03 +0000 http://artisansweets.wordpress.com/2006/09/14/not-a-follower/#comment-33851 I also dont often follow recipes but that tis mostily becuase I never have all the listed ingredients or one of my fmaily doesnt like something. I think you only learn to ‘cook’ by going off-recipe.

]]> By: Anonymous http://notwithoutsalt.com/not-a-follower/#comment-735 Wed, 27 Sep 2006 23:23:07 +0000 http://artisansweets.wordpress.com/2006/09/14/not-a-follower/#comment-735 By: peabody http://notwithoutsalt.com/not-a-follower/#comment-734 Mon, 18 Sep 2006 21:03:43 +0000 http://artisansweets.wordpress.com/2006/09/14/not-a-follower/#comment-734 In school we learned when it comes to pastry, discipline before desire. Ironically the more you follow it to a “T” the more the easier it gets to ad lib as you go along.

]]> By: jenjen http://notwithoutsalt.com/not-a-follower/#comment-733 Mon, 18 Sep 2006 09:47:02 +0000 http://artisansweets.wordpress.com/2006/09/14/not-a-follower/#comment-733 Hi, I am by no means a professional, but I think the beauty of baking is that you can tweak and add or subract and get a different outcome everytime. I think that is the fun thing about baking. Sometimes the “tweak” may not work but I never regret tweaking.

]]> By: Mary http://notwithoutsalt.com/not-a-follower/#comment-732 Sat, 16 Sep 2006 23:24:41 +0000 http://artisansweets.wordpress.com/2006/09/14/not-a-follower/#comment-732 Hi Ashley, Even though I’m not a pastry professional, I do bake quite often. And being a scientist by training, I’ve found that having an understanding of how baking/pastry works allows me to not follow a recipe verbatim. Just like you, I know where and how I can tweak the recipe. Most of the time, I have good results. But some of the time, the “experiment” fails. But I usually can figure out why something failed and make the appropriate changes in the future. For me, experimentation with food is fun and fascinating at the same time.
Mary (a fellow non-follower)

]]> By: boone http://notwithoutsalt.com/not-a-follower/#comment-731 Fri, 15 Sep 2006 17:29:08 +0000 http://artisansweets.wordpress.com/2006/09/14/not-a-follower/#comment-731 yeah, if you can get away with it, do it! i like to think i can do it too, but since one time it didn’t turn out well, i’ll never live it down.

…it was at tim’s house and i was really hungry. they didn’t have a lot of food in the house. so i mixed together pancake mix (i love that stuff), cherries, chicken, and cheese… and ate it. good memories…

on a more serious note, i like the look of your blog! and your blog entries are great. keep up the good work.

]]> By: csbaron http://notwithoutsalt.com/not-a-follower/#comment-730 Fri, 15 Sep 2006 15:09:05 +0000 http://artisansweets.wordpress.com/2006/09/14/not-a-follower/#comment-730 You and your brother cook/bake exactly alike… at least it makes more adventure.
-deborah

]]> By: Helene http://notwithoutsalt.com/not-a-follower/#comment-729 Fri, 15 Sep 2006 02:11:26 +0000 http://artisansweets.wordpress.com/2006/09/14/not-a-follower/#comment-729 You put into words what has been in my head for a few days.
Examples: I did you banana choc.pound cake, but I tweaked it, not to improve on it, but all of a sudden I added rum and coconut, I felt like going tropical. I knew that my addtions would not destroy the cake,because I can read a recipe and know the outcome, given the quantities, ingredients, ratios of liquid to dry. Baking is a science but ti is very repetitive and once you have learned and repeated the basics, the sky is the limit! But like most savory chefs, there are basics doughs and preparations to be mastered. I believe that nothing in pastry is complicated, it is a work of carefully weighing, learning, whisking and whipping. Patience and time are the most important things to a pastry chef, that and knowing your recipe base! ( oh and being organized!)
I could go on and on about the topic but you get my point.

]]> By: artisansweets http://notwithoutsalt.com/not-a-follower/#comment-728 Thu, 14 Sep 2006 22:22:01 +0000 http://artisansweets.wordpress.com/2006/09/14/not-a-follower/#comment-728 Thanks so much for your comment. I appreciate that you used the word discipline as this is something that I have recently been really trying hard to implement in all areas of my life but have never thought to apply it to my baking. Thanks again for your insight.

]]> By: Kitchen lore http://notwithoutsalt.com/not-a-follower/#comment-727 Thu, 14 Sep 2006 22:11:02 +0000 http://artisansweets.wordpress.com/2006/09/14/not-a-follower/#comment-727 Hi !
I am a French chef (no cliches please). I am trying to write in my a blog about Why it doesn’t look like the picture in the book. I have a 5 years catering management training but always hated following a recipe, even in college! But rarely got myself into trouble. Excepted in the pasrty area. There are bases that you cannot go avoid. A bread dough is a bread dough, the proportions are the same since a very long time but what could make the difference is the kneading or the mix of flour used. It is the same with the mousses bases or cheesecakes mixes everything has to be precisely measured, the differences is in the use of the technics and how they are combined together, and the feeling and experience of the chef when it comes to combinations of flavour. In France all the chefs start in the pastry corner to learn rigour and discipline.
Hope it helps.
yann @ kitchen lore

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