recipe-testing advice

[phoebe]

Although I've tried out recipes when I've reviewed cookbooks, I've never tested recipes for a cookbook writer before. And a friend of a friend is giving me that opportunity I'm very jazzed!

I know a number of you have done this kind of work, and I'd just like to know what advice you could offer me. I know I need to follow the recipe to the letter (no matter how much I want to tinker with it ). And the writer gave me a response sheet that includes questions about specificity of directions, ease of prep, etc. But I'd appreciate any additional thoughts from the pros here.

[Suzanne]

You've pretty much covered it: do EXACTLY what the recipe says, with EXACTLY the ingredients called for. And if something is unclear, make note of it, and be sure to tell what decision you made about the unclear amount or instruction and how you followed your interpretation. It can also be a help to note what equipment you used (type of cookware or stove, for example), so that the writer knows how the recipe works with that equipment.

And while it isn't so much about whether you liked the dish, if you can give specific criticism (the texture was very smooth, as expected; the chicken didn't brown much in the time stated), that's a help, too.

[phoebe]

Originally Posted by Suzanne

And if something is unclear, make note of it, and be sure to tell what decision you made about the unclear amount or instruction and how you followed your interpretation. It can also be a help to note what equipment you used (type of cookware or stove, for example), so that the writer knows how the recipe works with that equipment.

And while it isn't so much about whether you liked the dish, if you can give specific criticism (the texture was very smooth, as expected; the chicken didn't brown much in the time stated), that's a help, too.

Thank you so much Suzanne! This is exactly the kind of advice I was hoping for. And it never occured to me to mention my ancient Kenmore stove. But, given that the first recipe I'm to test requires oven-time, this could be important.

[oldschool1982]

Absolutely the correct approach Suzanne had Phoebe.

It's very important since very few folks that buy the book and use it are working in a commercial stle kitchen. The stve you have, allbeit an old Kenmore, is the perfect thing to use for such a project. That's exactly how the large test kitchens work things now. They seem to have about every imagineable type of home appliance at their disposal.

Justr remember to note "every detail". No matter how slight you feel. This is not a deroggatory statement but you have to "idiot proof" the results. The author can then make the necessary adjustments on paper for print.

What an opportunity for you. You should be "Jazzed"!

Good luck.

[Suzanne]

Another couple of things:

1. If the writer is a professional chef, be on the lookout for "cheftalk" that is, instructions that might make sense in a professional kitchen but need explanation or simplification for home cooks. For example: "Chiffonade basil." It might be okay to use a term like that if the book will be for highly experienced home cooks, but for "normal" people, it will need to be described more.

2. Watch for ingredients that are listed but never used in the directions, or called for in the directions but not listed. Even the best writers do these sometimes, because they have been over the recipes so many times they unconsciously "fill in the gaps" for themselves. In either case, don't be afraid to mention the omission. What I do for a living is edit cookbooks. By the time it gets to me, all the testing should have been done. But I can't tell you how many times I've found (or rather NOT found) something like that in the supposedly finished manuscript.

It is definitely to the writer's credit the s/he has asked Phoebe to test recipes. Believe it or not, even though recipes should ALWAYS be tested -- several times, by several people, if possible -- not all recipes are. The worst that I've seen are recipes in "lifestyle" books; those writers seem to think that anyone can write a recipe, and once it's written, that's all that's needed. WRONG.

Anyway, have fun, Phoebe! And if the recipese are good, please let us know so we can look for the book (or article) when it's out.

[phoebe]

Thank you both so much! I completed my first recipe-test and e-mailed my comments (plus a photo I took of the finished product) last night. And the author wrote back today saying that she was very happy with my work and that she wanted me to do more of them for her
I enjoyed the work and it fits my "anal" side perfectly . It also gives me a whole new respect for anyone who writes recipes for a living.

Originally Posted by Suzanne

Another couple of things:
2. Watch for ingredients that are listed but never used in the directions, or called for in the directions but not listed. Even the best writers do these sometimes, because they have been over the recipes so many times they unconsciously "fill in the gaps" for themselves. In either case, don't be afraid to mention the omission. What I do for a living is edit cookbooks. By the time it gets to me, all the testing should have been done. But I can't tell you how many times I've found (or rather NOT found) something like that in the supposedly finished manuscript.

This was not the case in my author's recipe, but I've had this happen several times when trying to follow recipes from books, newspapers and magazines. When I wrote to the book author, he seemed sort of puzzled by my question, as though it shouldn't particularly matter. But the magazine and newspaper editors wrote back quite quickly with corrections and apologies.