#recipe development

[sconebutchbites]

Doing some recipe development and would love to get thoughts.

*Can be for PB&J sandwiches, but also for recipes that are PB&J inspired.

Honey is not included because that is a different thing. If your go to is honey, I'm right there with you, but pick what you think it would mostly be when you hear "peanut butter and jelly".

[secondhandbagofholding]

I made a bread recipe that rivals storebought white bread in terms of softness and lasting power that is half, but could be more, whole wheat flour and is made with baking ingredients most people could source easily (at least in the USA). I’ve been developing the recipe for several months and finally think it’s good enough to stop reiterating it every time I bake it. I’m very proud of it.

[sconebutchbites]

For those who can't follow from the video (because it's a stupid fucking format for recipes). And including metric conversions.

Preheat oven to 375F/190C. Line/grease 6 muffin tins

3/4 cup/180ml milk

1/4 cup/60ml water

2 tsp espresso powder (will vary by brand but probably about 6g)

Simmer (don't boil)

Add

1/2 cup/40g coco powder

1/2 c/90g chocolate chunks (will vary by brand and I'm assuming 55-65% coco)

1/2 c/115g unsalted butter (the video says 1 stick butter which is a stupid fucking measurement that doesn't apply to 95% of the planet. 1 stick is 1/2 cup or 1/4 lb/112g)

Melt and stir. Remove from heat and cool slightly.

In a separate bowl combine

2 cups/240g flour (all purpose/plain)

1 tsp/4g baking powder

1/4 tsp/2g salt

Whisk and set aside.

To the chocolate mixture (if your pot is large enough and sufficiently cool there is no point making more dishes for yourself by transferring this to a bowl as well)

1/2 cup/100g brown sugar

1/2 cup/100g granulated sugar

1/4 cup/60ml neutral oil

1 tsp/5ml vanilla extract

2 eggs (probably large, room temperature, if your chocolate mixture is hot they will cook. Room temperature eggs keep your mixture from being cold when it goes in the oven.)

Whisk until smooth

Stir in 1/3 of flour mixture until smooth then fold in remaining mixture until just mixed (over mixing causes the muffins to be tough because of gluten activation)

(Honestly, if you want to avoid even more dishes, skip mixing the dry ingredients. Instead, stir the baking powder, salt, and 1/2 cup/60g flour into the chocolate mixture then add the rest of the flour. The goal of premixing them is to evenly distribute the baking powder and salt without over mixing most of the flour.)

Fold in

1/3 cup/70g chocolate chunks (see above)

Distribute between muffin cups and bake for 24 minutes. (The person on video has done the food stylist thing of leaving some of the chunks out and placing them on top. This is not necessary but looks pretty)

Filling

Heat over low until just hot

1/2 cup/120ml heavy cream

Remove from heat and add

1/4 cup/45g dark chocolate (chunks, cut bar, whichever)

pinch salt

Stir until smooth. Allow the muffins to cool at least 15 minutes before filling. The method for filling is not displayed but most likely is piped in. At home, without a piping bag, you can use a ziploc bag and cut the corner off (after filling the bag, don't be an idiot, this shit is runny).

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I'm a recipe developer and food stylist who is very salty at the digital food industry. Send me your recipe videos to transcribe into usable recipes and questions about the food industry or buy me a cocktail ko-fi for it

We have a recipe for the Olympic chocolate muffins!

[themanhattanfoodproject]

This admittedly isn’t the most eye-catching of pasta dishes, but the flavor is so there: I made linguini and paired it with a simple sauce of garlic, sun-dried tomatoes, a little white wine, and olive oil and finished it with a quarter-cup of creme fraiche to add some tang and creaminess, and a.) the creaminess is very subtle, and b.) it really goes well with the sun-dried tomato! Finished with fried garlic chips and grated cheese, and it’s one that I think will be a total winner, but I need to make it again to make sure the recipe works.

[howdoesone]

How does one experiment with different ingredients and techniques to develop unique beer recipes?

Craft brewing has gained immense popularity in recent years, and with it, the demand for unique beer recipes has increased. To meet this demand, brewers experiment with different ingredients and techniques to create innovative and distinctive flavors. Whether it is through the use of unconventional ingredients, experimental brewing methods, or by blending traditional brewing styles, the…

[foodresearchlab]

Restaurant Recipe And Menu Development Challenges - FoodResearchLab

Let’s examine the goal of standard recipes in more detail, as well as how they are created issues that restaurants face in the formulation design and development of a customized recipe and menu development. The Pepgra’s food research lab mentions about the dilemma in unique recipe and menu development that entice taste and increase customers the impeding factors and resolutions.

More info: https://www.foodresearchlab.com/blog/new-product-development/restaurant-recipe-and-menu-development-challenges/

[moonilit]

Tifa’s doodles, with Cloud knowing full well she is an excited chief ✨

[blushcoloreddreams]

Brown butter Chocolate chip cookies

- 3/4 cup butter (unsalted) on low heat until golden brown (approx 170g)

- Add in 1 cup brown sugar and 1/4 cup white sugar

- Mix until just combined then add 1 egg yolk, 1 whole egg and 1 Tablespoon vanilla extract

- 1 3/4 cups scooped and level all purpose flour

- 3/4 teaspoons baking soda

- 1 teaspoon of cinnamon powder

- 1 teaspoon salt

- Mix until just combined then add in 2 cups semisweet chocolate chips or 8oz chopped chocolate

- Scoop dough into 2oz balls and roll between hands. Add a few more chocolate chips to the top if desired

- optional: if you want to add a filling like Nutella, Dulce de leche, chocolate ganache or brigadeiro like we love to do it in Brazil. Roll the filling into little balls, freeze them for 1h, open the dough in disks and close them around the ball. Let it chill just like the next step and then bake

- Chill in fridge covered for at least 30 minutes (important for flavor and texture)

- Bake at 350°F (180°C for 12 minutes)

- Top with sea salt

[threewaysdivided]

Update: I've replicated the recipe, making a few adjustments to cover gaps and add extra troubleshooting tips. See the original post for changes.

The final recipe makes a more robust crust than originally pictured, with a more intense chocolate flavour to the filling. Pictured here immediately after removal from the pan and prior to the final dusting with cocoa powder (I used a piping bag for the topping this time).

Chocolate Sapote Pie

Hey 3WD, why are you making a vegan, gluten-free, no-processed-sugar dessert?  Well, you see, I have friends with many, many allergies and felt like a challenge.

This recipe is an experiment with Black Sapote (also called Chocolate Pudding Fruit) – a seasonal persimmon relative that’s high in Vitamin C and has a pudding-like flesh with mild chocolate and caramel notes.  While limited availability of Sapotes means it’s not as accessible as something like Chocolate Avocado Pie, it’s a fun thing to play with if you like poking around with the weird fruit section of produce markets (as a bonus, Black Sapotes were selling for $1-2 per fruit both times I visited).

Let's get cooking:

Kitchen equipment

Blender/food processor

Beaters (hand-crank or electric)

20cm (8 inch) springform cake tin

Baking/ Greaseproof paper

Fridge & Oven

Fine mesh sieve (or tea strainer)

Mixing bowls, spatula, knives, spoons etc.

Prep-time

Bench work: approx. 40 minutes

Oven time: approx. 30 minutes

Cooling time: approx. 2-3 hours (minimum)

Coconut cream chill time:  12 hours (minimum)*

*Coconut cream needs to be refrigerated for 12 hours in order to separate properly before whipping.  Put your cream in the fridge the night before.

Ingredients

Pie crust

300g (10.5 Oz) pecans

4 large medjool dates (seeds removed, roughly chopped)

1 tsp salt

4 tbsp (approx. 60g/ 2 Oz) margarine, melted

Filling

2 large, ripe Black Sapotes*

1/2 cup (125mL) cocoa powder

4 large medjool dates (seeds removed, roughly chopped)

1/2 tsp salt

1 tsp espresso powder

1 tsp vanilla extract

*Black Sapotes are ripe when the skin has darkened to a dull green-brown and the fruit is very soft to the touch (it will look and feel over-ripe).

Topping

One 400mL (13.5 Fl Oz) can high-quality full-fat coconut cream*

1/2 tsp salt

1 tsp vanilla extract

Approx. 80g (3 Oz) pecans, toasted** and crumbled

Cocoa powder for dusting

*Use a premium quality coconut cream – the difference in price is very small and cheaper creams may not separate properly, which will stop them from whipping up. **Toast pecans by baking in a preheated 140°C/248°F (fan forced) oven for 15-30 minutes until done to your liking. 

Instructions

Pie crust (Inspiration recipe)

Preheat oven to 180°C/350°F (fan forced).

Line the base and sides of the spring form pan with baking paper.  (Try to minimise wrinkles/folds in the paper lining – this will make it easier to remove the crust later.)

Place chopped dates, pecans and salt into a blender.  Blend until the mixture has the texture of breadcrumbs/ almond meal.

Stream in melted margarine and blend until completely combined (crumbs should stick together when pressed)

Press mixture into a firm, even layer across the base and up the sides of the spring form tin, using clean hands or the back of a spoon to smooth down.

Bake for 10-12 minutes or until the crust begins to brown.  (Watch closely after the 8-minute mark to prevent burning).

Remove from oven. If the crust has puffed up, press back down using the back of a spoon. (Tip: use a toothpick or fork to gently pop any large air-pockets in the base.)

Cool on a wire rack or heat-safe cutting board until the crust reaches room temperature.

Filling (Inspiration recipe)

Preheat oven to 180°C/350°F (fan forced).

Cut open the Black Sapotes.  Remove the seeds and scoop/scrape the flesh out with a spoon. (Note: because Black Sapote skin is very thin and soft when ripe, it cannot be traditionally peeled.)

Transfer one quarter of the fruit flesh to a blender, along with the chopped dates.  Process until completely smooth.

Transfer the sweetened sapote mixture into a bowl alongside the remaining sapote flesh.  Mix until completely combined (use your spoon or spatula to break down any lumps or fibers in the fruit flesh).

Fold in the cocoa powder, expresso powder, vanilla and salt until completely combined.  Taste for flavouring and adjust with more cocoa/vanilla/espresso/salt as desired.  (Note:  adding cocoa will increase the bitterness of the filling alongside the chocolate-y flavour.  This can be hard to counteract without adding sugar or blending in more dates so be careful how much you add at once.)

Transfer filling into your pre-prepared pecan crust.  Smooth the top with a spoon or spatula.

Bake for 20 minutes or until the filling is lightly firm to the touch.

Cool completely on a wire rack or heat-safe cutting board, then cover and transfer to the fridge until chilled through.

Cream Topping (Inspiration recipe)

Chill coconut cream for at least 12 hours.

Remove coconut cream from the fridge (Note:  DO NOT Shake).

Use a spoon to scoop out the thick cream that has risen to the top, leaving the watery parts behind.  (The more water is in your cream, the less firmly it will whip).  Transfer the thick cream to a bowl.  (Tip: have an extra jar of chilled cream on hand in case the cream yield from the first tin is low)

Add the vanilla and salt to the cream. Stir through, then taste test and adjust the vanilla/salt as needed. (Note: Like with plain dairy cream, this should taste more neutral than sweet).

Beat your cream, starting on a slow speed.  Gradually increase speed until whipped to thick, semi-stiff peaks. (Tip: if your cream is very soft to start with, try covering and chilling in the refrigerator to help it firm up.)

Remove the chilled sapote tart from the spring form pan. (Optional:  If the sides of your pecan crust are much taller than your filling, you can use a pair of clean, sharp kitchen scissors to trim it down.  Use a clean hand to shield the pie filling from any falling crust-crumbs).

Spoon the whipped cream onto the sapote filling, using the back of the spoon to make decorative swirls.  (Optional: use a piping bag with a decorative nozzle for a fancier top).

Sprinkle the cream with crumbled pecans.  Dust with cocoa powder using a fine sieve or tea-strainer.  (Note: Add the nuts first - otherwise the cocoa powder will prevent them from sticking to the cream, causing them to roll everywhere when the pie is cut).

Return to the fridge until the coconut cream is completely chilled.

Serve.

[j-esbian]

in the face of animal crossing pocket camp closing, can i just say. i don’t understand why new horizons was like that. after acpc the next animal crossing game should have been amazing and yet,

acnh feels very stale very quickly imo. it has the bones of an animal crossing game (unlocking shops, filling the museum, etc) but the villagers are sooo samey, and it feels like there’s fewer interactions and games between them than there was in acnl. (and i know this isn't a new criticism but it feels unfinished. harv's island co-op in the final update feels like a weak alternative to letting lief, kicks, katrina, etc. have physical stores on your island.) but i do love having the ability to build and customize your own furniture, to an extent. the new furniture designs are great and i especially love that villagers have more versatile clothes options. sheep can wear shirts!! everyone can wear hats!!

but also, acpc has WAY more furniture and clothing options than acnh. and i love the way the villagers work there: they have a set personality and a set style. and you can help them give gifts to other villagers or give them fashion tips, and your relationship improves more (im pretty sure ?) if you pick the option that’s The Right Style. it makes it feel like you're actually getting to know them, and it gives a little bit more variation because a cranky jock FEELS markedly different than a cranky cool guy

[streetkid-named-desire]

Okay @ghostoffuturespast and @merge-conflict tagged me to share 6 lines and I haven't worked on the main fic's next chapter but I've had this origin fic idea bouncing around in my head that's inspired by The Devil's Arithmetic, a book I loved as a child. V sleeps off some wine after Passover seder at the camp and gets transported back to the 1800s (I think I can't remember the exact dates I decided on in my research lmaoooo) where he's the husband of some great great great aunt and they just landed in Mexico and are going to join his great great great whatever grandma on his maternal side at their budding tequila still and farm (his dad took his mother's family name)

Rules: Share the last six lines of any of your WIPs.

I tag uuuhhhhhhhhh @olath124 and @wounded--machine and @ouroboros-hideout

V spoke, not his own words. His voice was deeper with a harsher gravel. He felt a mustache tickle his lips too. "Julie is excellent at math and will handle the books. If anyone will be a maid, it will be me! I will also work the agave fields. This is not charity." "See, mamá? We got it all figured out," Julissa wrapped her arm around V's and they walked to the carriage with Valeria.

I'm gonna post the whole WIP under the cut because it's fun :3

V looked up and down the long picnic table. Three nearly empty plates of brisket were placed between every 10 people, five on either side. Bea was tearing into her fourth helping of the real beef brisket she'd made for their table. "I think this is the first Passover seder I attended in 20 years," V said and placed his hand on her thigh.

Bea swallowed without chewing, daintily dabbed at her mouth and took a sip of wine before speaking. "That would make you…" she trailed off trying to do the math in her head.

"Twelve, yeah. Last one before my parents died," V gulped down the last of his wine. The glowing sunset dazzled through the bottom of the glass and he suddenly felt very woozy. He set the glass down and placed two hands flat on the table to steady himself. "I'm feeling a little iffy. Gonna go lay down in the tent."

Bea started to get up but he placed a hand on her shoulder. "I'll be fine. I think not having real live beef in a while plus all that wine is making my stomach riot."

Bea furrowed her brow in concern but nodded, "Holler if you need me." He kissed her on her cheek before standing and walking to their tent, only a few feet away.

V kicked off his shoes and untucked his dress shirt. It wasn't a suit dress shirt, it was a long sleeve black cowboy shirt with gold accents that Bea embroidered herself. He rolled up the sleeves and unbuttoned the top three buttons before falling into the cot. He closed his eyes and breathed deeply, willing his stomach to relax.

"¡Oye! Vincente, levantarse," a woman's voice hissed in his ear.

V opened his eyes and searched for the source of the voice. He wasn't in a tent. He was in the hold of a ship with twenty other people. It was musty and smelled like human waste and damp carcasses. The woman nudged his shoulder and whispered again, "Come on, this is our stop." She stood up and handed a canvas satchel to him. The woman looked like his mother, but younger, much younger. She was 20, at most.

V found himself nodding and standing up. He took her hand and they quietly and carefully stepped over the other sleeping—and dead—bodies to the hatch to the deck. When they climbed out, the cool night air was fresh and sweet. He inhaled deeply, clearing his sinuses of the hold.

A sailor nodded in greeting at them and helped them find the plank down to the shore. "Where are we?" V asked.

"Tampico," the woman said.

"¡Julissa!" a voice cried out. The woman next to him dropped her things and ran.

"¡Mamá! ¡Mamá!" Julissa sobbed. V picked up what she dropped and followed.

When their embrace ended, Julissa wiped the tears off her face. She straightened her skirt and stood tall. "Mamá, este es mi marido," she said and gestured towards V. "Vincente, este es mi mamá, Valeria."

On autopilot, V took the woman's hand and bowed. He kissed the thin, aged skin on top of her hand and Valeria cooed while Julissa giggled. "Señora Guerra, mucho gusto usted."

V's mind whirled. This wasn't a BD. This was a dream. But it felt so real and was so consistent. And where was Johnny? He usually popped up in his dreams.

"Come, it's a six hour ride to the hacienda. Then, tomorrow, we will discuss your…plans," Valeria.

"Mamá, I talked about this in my letter. León says the tequila business is taking off! He's still using the recipe your grandfather created when he was a vintner," Julissa said.

Then it clicked for V. The Guerras. The Guerra tequila.

"It's just risky. It was already risky being with child and on that boat! Now you want to travel to the opposite side of the country? And for what? To be a maid?" Valeria clucked in disapproval.

V spoke, not his own words. His voice was deeper with a harsher gravel. He felt a mustache tickle his lips too. "Julie is excellent at math and will handle the books. If anyone will be a maid, it will be me! I will also work the agave fields. This is not charity."

"See, mamá? We got it all figured out," Julissa wrapped her arm around V's and they walked to the carriage with Valeria.

[quinbi]

I would do assembly differently and not bake with the caramel, but overall worked pretty well for a random whim.

Bacon fat salted caramel thumbprint cookies with pecans. Do I develop this recipe right now while I'm inspired but painful ot hope the motivation stays until later?

[vladdyissues]

Vlad is a gourmet Michelin star chef with exquisite taste in wine and expensive imported cheese and is an internationally-recognized chocolate connoisseur

Vlad also puts shrimp and olives in lime-flavored Jell-o and slathers it with mayonnaise and marshmallows and calls it something like "Charming Salad"

[themanhattanfoodproject]

My husband made these meatballs a few weeks ago, and they were so damn good but I’m kicking myself for not writing down the recipe as he went. It means I’m going to have to bug him to make them again, but I think that shouldn’t be too much of a problem. They have this crust thanks to a fine layer of breadcrumbs he rolled them in before putting them into our little convection oven, and the result offered both that satisfying crunch of crust with a soft, tender meatball contained inside.

The sauce is another thing entirely, as it’s just a simple parsley-lemon vinaigrette that is rather straightforward.

Recipe (hopefully) to come sooner rather than later.

[uhhhhmanda]

Uhhhhmanda’s Infamous Nine-fingered Pumpkin Pie (rev. 11/27/19)

You’ll need a deep-dish pie pan for this. 9” wide and 2” deep.

Ingredients

Filling: 1-1/4 cups packed light brown sugar 1 tablespoon cornstarch 1/2 teaspoon salt 1-1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon grated nutmeg 1/8 teaspoon ground cloves 2 cups pumpkin puree (canned or from a pumpkin -- directions for that are below) 3 eggs 12 fl oz evaporated milk (not sweetened condensed and not fat free)

Crust: 1 stick (8 tablespoons) butter, straight from the fridge 1-1/4 cups all-purpose unbleached flour 1/2 teaspoon salt 1/2 teaspoon sugar Icewater or chilled vodka

Whipped cream: 1 cup heavy whipping cream 2 tablespoons sugar 1/2 teaspoon vanilla extract

Directions

If you’re starting with a pumpkin, cut it in half horizontally and scoop out the guts. CAREFULLY stab steam holes through the halves from the outside in. DON’T DO THIS WHILE HOLDING THE PUMPKIN. SET THE PUMPKIN ON A FIRM, LEVEL SURFACE AND USE A REALLY SHARP KNIFE AND TAKE YOUR FUCKING TIME. DON’T BE COCKY. *clears throat* Place halves cut side-down on a parchment-covered rimmed baking sheet and roast at 400 degrees F for 50 minutes. When cool, collect softened pumpkin flesh, mash with a potato masher or blend with a stick blender or food processor.

Whisk together dry ingredients for crust and cut in chilled butter using your preferred method. I use a food processor. Add icewater or chilled vodka as necessary (about a tablespoon at a time) until the dough comes together. Knead as little as possible so that your hands don’t melt the butter. Roll crust out into a circle approximately 10” in diameter and place it in the pie pan. Gently press in place. If you have the skills, go ahead and decorate the edges.

Whisk together all wet ingredients for filling. Whisk together dry ingredients for filling. Then add dry to wet and combine thoroughly. Pour filling into crust.

Cover entire pie with aluminum foil, loosely. You may wish to grease the underside of the foil or spray it with cooking spray. You don’t want it touching the filling or it will adhere and pull away bits of the cooked filling. Bake at 375 degrees F for 60-65 minutes or until the center is set. You can check this with a toothpick, but anything you insert in the filling with create crevices, so I prefer to shake the pan and see if the center of the filling jiggles. When it’s set it won’t jiggle. Let cool at least 2 hours before serving.

Add sugar and vanilla to whipping cream and beat until stiff peaks form.