#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!

[fiadhaisteach]

Experimental recipe & I can't find a writing utensil for the life of me, so saving here. I could use drafts, but, eh - whatever.

680 gr butternut squash, cubed

640 gr granny smith apples, peeled & cubed

700ish gr yams (red sweet potatoes), peeled & cubed

1 can (13.66 oz) coconut milk

1/2 c. cream

1 Tbsp fall spice

1/4 c. brown sugar

1/2 c. pecans, finely diced/crushed

Dump fruit & veg in a 9x13 casserole dish. Mix everything else in a bowl & combine before pouring over the fruit & veg. Stir to coat. Cover with aluminum foil. Bake at 350F for I don't know yet.

[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…

[paintedpineleaf]

HEAR ME OUT THO. HEAR ME OUT OKAY.

all the recipes i can find include instant coffee or instant espresso which doesn't have the same flavor profile that fresh coffee does.

so like my idea is to infuse the coffee flavor into cookies by cooking coffee in butter and making coffee infused butter then making like standard sugar cookies w that. i'm wondering why no-one's done it tho and i think it may be cause you'd need a lot of coffee and you have to infuse it into a very small amount of butter. maybe you could pull espresso shots and cook them with butter and evaporate the water the same way as when you make brown butter. espresso shots have more flavor in a small amount of coffee. but you might still need more than one espresso shot lol.

it's easy to make coffee-flavored cakes cause a cake batter requires liquid so you can directly add in coffee in place of like, water, usually. but cookies don't incorporate any liquids into the douggh.

i think another problem with my butter-coffee approach might be like the butter gets a really dark color, and when you make brown butter, you can tell when it's close to being burnt because of the color, but a novice baker might run the risk of burning their coffee-butter. you can tell cause of the bubbles/foam tho when you should pull it off the heat tho

could also be the flavor profile that butter might bring out in coffee might not be good? idk i've never tried it but i'm wondering why no recipes exist with this idea. could just be that it's too difficult to actually carry out but worse cookies exist that require more effort (read: shortbread cause i fucking hate shortbread). anyway if someone actually has an answer to this pls lmk!!

need to have less ideas about baking recipes and more about studying wdym i dipped my cookie in my coffee and immediately got distracted and started planning how i could make a coffee cookie

[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

[beiyuanism]

au where fadel has a cooking blog under a fake name where he posts his recipes. every entry has that typical long, oddly personal introduction, except he assumes no one ever reads them anyway so he uses it as a diary of sorts. like, "growing up, mother would often be gone for weeks at a time, unless it was time for my younger brother and i to train to become assassins, so i was the one to cook in our household most of the time. this is the dish i would make on the days when i had no energy to cook after spending them at the shooting range" or "i developed this recipe for my late boyfriend a few years ago. he was the love of my life, so it really hurt me when i had to kill him on mother's orders, and i haven't made this dish again since then, but it's honestly a really good recipe and it would be a shame not to share it".

at some point, someone posts about it on twitter and it goes viral. people think it's just a very good bit and the author is extremely committed to it, because through the pieces of information you can actually piece together a full story of his life since childhood to most recent events, and it's so bizarre that no one considers it could be anything but a creative writing exercise for a bored housewife whose name he publishes under. that is, until someone accidentally remembers that a recent recipe on that one cooking blog had a story scarily similar to the assassination they're just hearing about on the news now, and people start connecting the blog posts to other unsolved assassinations. in the end, the consensus is that this is either a very dedicated expert in politics who is coincidentally crazy enough to cosplay as a killer in a niche cooking blog, or someone who knows enough about the mechanics of political killings to accidentally predict things. anyone who thinks the infamous assassin who's managed to escape dozens of times is writing about this on a public blog in his free time is treated as a conspiracy theorist, because, really, you have to be stupid to think that.

[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.

[paranoidgemsbok]

sometimes i get imposter syndrome about my job like. ohhh bluhh anyone could learn to do this. this is all common knowledge ez pz jsut watch internet video

and its like actually no. this is apparently alchemy to some people. you could absolutely learn to do it but like. i COULD learn to work on an oil rig. but im not going to

[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.

[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

[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?

[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.