[Sca-cooks] Food Trade, Conquests, and Documentation
johnna at sitka.engin.umich.edu
Thu Oct 5 03:55:07 PDT 2006
You failed to mention the part where the entrant reads the rules of the
contest and adheres to those rules. That can make all the difference.
Sandragood at aol.com wrote:
> When redacting your own recipe, try to stay as close to the original recipe
> as possible.
> >From a competition standpoint, don't substitute ingredients that won't yield
> similar results. Substitutions are fine, but make sure they are as similar
> to the original as possible. Don't add ingredients not found in the original
> recipe, i.e. adding jam as a thickening agent for a recipe that obviously
> did not include it. Don't omit ingredients that are easily available, i.e.
> vinegar for a dish that is supposed to be sweet and sour. Don't omit
> ingredients because "I didn't know what it was..." (I actually saw this excuse for rose
> water.) Do the research, find out what it was. If it's not available any
> longer, you can use that as your reason, not the "I didn't know" plea. If
> it's poisonous, that's a good reason for omission, but what was the purpose of
> the original ingredient? In both cases, what was it for? Flavor, color,
> thickening? Instead of totally omitting the ingredient, can you use a suitable
> Just my thoughts.
> In Service,
> THL Elizabeth Donnan
> Secretary, Grand Chefs of Gleann Abhann
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