[Sca-cooks] Redaction

[David Walddon]

Johnnae, 
What is your favorite recipe construction manual? For example I really like Recipes into Type.
Other suggestions? 
Eduardo
________________________________________________________

Food is life. May the plenty that graces your table truly be a VAST REPAST. 

David Walddon
david at vastrepast.com
www.vastrepast.net



On Jan 24, 2011, at 8:42 PM, Johnna Holloway wrote:

> In many ways what we do is adapt. We take a recipe that would have originally been roasted over an open hearth in front of a fire
> and adapt it to being done in a closed oven at 350 degrees F for 3 hours and cooked until it registers done on a meat thermometer.
> Then we change that recipe for those that have convection ovens. Or change it slightly again so it can be done in roasters or slow cookers because the feast hall the autocrat chose has one stove and dinner is for 150.
> For desserts we take recipes that would have been beaten by hand for perhaps hours and use our kitchen aid mixers. We also adapt our subtleties to comply with the common sense rule that all parts should be food safe and edible.
> 
> Most of us do not cook over open hearths or open fires nor do we prepare our feasts in such a fashion. What most people want is a recipe in modern format that list quantities, worked out times and temperatures, order of procedures, hints, etc and that works.
> 
> It can be adapted or redacted or a working recipe... just so it works for the reader when the time comes!
> 
> Johnnae
> 
> You wrote back in 2003
>> But that  isn't what we are doing. What we call a redaction is an original recipe plus additional information--"if you do it this way it comes out tasty." It's a conjectural reconstruction, not an adaptation.
> 
> 
>>> An adaptation would be if you had the recipe for cooking over an open fire and converted it into "so many minutes on the stove at medium" and the like.
>>> --
>>> David/Cariadoc
>>> 
>>> ---
> 
> and now in 2011
> David Friedman wrote:
> 
>> I don't think any of these terms really fits.
>> 
>> "Redaction" seems to imply changing the words, not adding additional information, such as quantities determined by trial and error.
>> 
>> "Working recipe" suggests to me an intermediate stage, such as the "working title" of the book I'm currently writing--which will probably change eventually to a final title.
>> 
>> "Adapted" suggests to me a recipe which has been altered to fit modern tastes.
>> 
>> I sometimes refer to a "worked out recipe," but I'm not sure that's any better.
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