Hello all my fellow DIY enthusiasts, newbies, and lurkers,
So I want to hear how you come up with your ideas for recipes from their inception. Do you use cookbooks, do you use memories of things you've eaten, do you use your deepest desires of what a wonderful juicy genetically engineered fruit concoction might taste like? Then when you come up with an idea for a recipe, for example, a strawberry cream zeppola with powdered sugar, how do you go about strategizing it's creation? Do you go back through your SFT, do you use your instinct, is it divine intervention? Once you've created it's first iteration, how do you go about evolving it?
So I, for the most part, go by my favorite desserts, look at cookbooks, and that is pretty much it. Once I come up with a recipe, I have a pretty good idea of what concentrates I am going to want to use, so I check out my SFT and devise my percentages. Then I mix (by weight), age, and taste. The catalyst for this is that I have over 100 concentrates now, and I want to get more creative, be more unique and less derivative in my recipes, and think I can get some ideas from all of you wonderful people.
So let's hear it.
EDIT: For anyone who might not know SFT - single flavor tests
So I want to hear how you come up with your ideas for recipes from their inception. Do you use cookbooks, do you use memories of things you've eaten, do you use your deepest desires of what a wonderful juicy genetically engineered fruit concoction might taste like? Then when you come up with an idea for a recipe, for example, a strawberry cream zeppola with powdered sugar, how do you go about strategizing it's creation? Do you go back through your SFT, do you use your instinct, is it divine intervention? Once you've created it's first iteration, how do you go about evolving it?
So I, for the most part, go by my favorite desserts, look at cookbooks, and that is pretty much it. Once I come up with a recipe, I have a pretty good idea of what concentrates I am going to want to use, so I check out my SFT and devise my percentages. Then I mix (by weight), age, and taste. The catalyst for this is that I have over 100 concentrates now, and I want to get more creative, be more unique and less derivative in my recipes, and think I can get some ideas from all of you wonderful people.
So let's hear it.
EDIT: For anyone who might not know SFT - single flavor tests
Last edited: