I love a loose recipe, one that’s written more to inspire you to try a certain flavor combination or method for cooking cauliflower than give you an exact road map for making a perfect dish. For my forthcoming cookbook, however, I wrote very specific recipes, often detailing exactly how root vegetables should be cut and how to plate the dish.
When crafting a recipe, there are a zillion factors to consider. For example, calling for 1 garlic clove might suffice if you’re cooking it until it mellows, releasing its flavors into the oil. But if you’re grating it raw for a salad, a volume measurement will likely serve you better, as garlic cloves can range from the size of a large shelled peanut to that of an in-the-shell walnut.
After I developed my recipes, taking copious handwritten notes, and then wrote them up as well as I could, I dispatched them to a bunch of volunteer recipe testers. I learned a ton, A TON from this process, including that it’s basically impossible to write a recipe that’s perfect for every person. Here are a few tips to consider if you want to enlist volunteer recipe testers: continue reading