Knowledge Base > Fran Costigan - Real Talk on Recipe Testing
Fran Costigan - Real Talk on Recipe Testing
This event was on
Tuesday, May 14, 2024 at 1:00 pm Pacific, 4:00 pm Eastern
What steps are necessary to develop and deliver recipes that consistently yield successful and reproducible results for your audience, whether that is family, friends, followers, cli… Read More.
Question:
After making a recipe, if it needs improvement, can it be “fixed” so that it isn’t wasted? Is there a procedure for this?
— Janet Duffy
Answer:
Well, Janet, you know, um, if it needs improvement, but there's hope, in other words, the flavor's a little flat or it's a little too sweet, or it's not sweet enough, uh, the baking time needs to be adjusted. It was a little too dry, it was a little too moist, then the fix is to make it again. But cut the recipe in half or by a quarter and try it again. Changing paying attention to what part wasn't great and how you think you can fix it. If I'm fixing a flavor, a cream, for example, you can't do this with a cake batter or a cookie batter, but you can do it with lots of things. I will take a portion into a small bowl and add maybe some lemon jest, maybe some vanilla extract, maybe some spice, see how that works. And then you get an idea based on that small amount of how you would add it to the larger amount or not. And you know, again, you can, you can make crumbs from a cake that wasn't just right or if your cream was too runny, serve it as a sauce.
