SC - Learning to Redact Recipes (Was Re: How do I get Started?)
david friedman
ddfr at best.com
Wed Apr 5 21:59:53 PDT 2000
At 9:50 AM -0400 4/5/00, Cobb, Toby wrote:
>Hey, Cooks! How do y'all run your redaction groups?
We announce a cooking workshop for a Saturday and ask everyone who is
coming to let us know a day or so in advance. The day before, we
select a number of period recipes from primary sources about equal to
the number of people who will be there. Some of them are period
recipes we have never done, some are period recipes that were tried
one or more times at previous workshops but not gotten to a
satisfactory version. We do the shopping. New recipes are entered
into the word processor (in the original form, but in English
translation if the original is in another language).
People start arriving about 1 P.M. Saturday. As each person arrives,
he is handed the stack of printed out recipes and asked to pick one.
Each person cooks one dish. We are available to make suggestions,
point to where the bowls are, etc. When each dish comes off the stove
or out of the oven, everyone not too busy samples it. We record
people's opinions on the recipe (in the computer) for the next try.
People are instructed to keep careful records of everything they
do--quantities, temperature, and time--so that we can reproduce the
result.
We try to follow a policy of making sure that anyone who has never
done this before gets a recipe that has not been tried before, since
part of the objective is to show people that it really is possible to
work from a period recipe.
The workshop generally breaks up around six or seven. We've never
yet had to send out for Pizza.
David/Cariadoc
http://www.best.com/~ddfr/
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