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General cooking question

post #1 of 8
Thread Starter 

Hello all! This is my first post,

 

I am a part-time cook, I cook recipes for myself and I love learning more and more about it, and recently I decided to start a project (and maybe a startup in the future) about a web gamified platform focused on dishes and cooking methods, which involves plenty of theory, and therefore I have some questions for you:

 

1. How can recipe-making be deconstructed? So far I gathered: Protein, fat and carbs (from the food wheel, which makes a balanced meal if there is a bit of each, correct me if I'm wrong), sauces, preparation methods (frying pan, pot, etc.) and spices. Is this correct and complete? Is there anything I am missing as a very general overview of how any meal can be prepared?

 

2. If you could have a visual map of all the existing recipes and it's combinations, how would it be displayed? I did extensive research on this and the solution is still not clear, because there are different ways: could be organized by cooking methods, by types of food, by similarity of recipes, etc. But the goal in the end should be to promote exploration of new combinations and intersections of recipes.

 

3. Is there any defined cooking learning process? Do you start with specific type of dishes? What are you taught in a cooking school? Is baking for example a technique that comes later? (preparation methods), is there any process that is usually followed when learning how to explore dishes?

 

 

So far I realized that there are two important spectrums in cooking: practice and theory, which go hand-in-hand. But in this case I am focusing more on theory (since it's a web platform, not focusing on how to cook, but rather on exploration.


Have a great week!
W.

post #2 of 8
Quote:
Originally Posted by wormta1l View Post
 

Protein, fat and carbs (from the food wheel, which makes a balanced meal if there is a bit of each, correct me if I'm wrong)


With or without a food wheel, do you really believe that protein, fat and carbs make a balanced meal???? :eek:

post #3 of 8
Quote:
Originally Posted by French Fries View Post
 


With or without a food wheel, do you really believe that protein, fat and carbs make a balanced meal???

 

Vegetables are technically carbs so maybe that's what the OP means?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 8
This question, stimulating though it is, is intrinsically not answerable. The only remotely sane way to divide from a learning perspective is by technique, but the only way to learn technique such that you can evaluate is by executing recipes. So the same question could be asked in Japan, India, Mexico, China, and France, and be answered wonderfully and accurately without the slightest agreement of approaches. And the same is true if you subdivide India, China, Mexico, or Japan. France is the outlier because of Escoffier and the first great generation of acolytes.

So while I love your project and would like to help, many more decisions need to be made if it's to be workable.

I'd like to see you post a lot of detail about your current thinking, so we can help drill down toward something you can actually use.


Sent from my iPhone using Tapatalk
post #5 of 8

Sounds like something that will be on Bullipedia, but you're no Ferran Adria

post #6 of 8
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post
 

 

Vegetables are technically carbs so maybe that's what the OP means?


Yes.

 

 

Quote:
Originally Posted by ChrisLehrer View Post

This question, stimulating though it is, is intrinsically not answerable. The only remotely sane way to divide from a learning perspective is by technique, but the only way to learn technique such that you can evaluate is by executing recipes. So the same question could be asked in Japan, India, Mexico, China, and France, and be answered wonderfully and accurately without the slightest agreement of approaches. And the same is true if you subdivide India, China, Mexico, or Japan. France is the outlier because of Escoffier and the first great generation of acolytes.

So while I love your project and would like to help, many more decisions need to be made if it's to be workable.

I'd like to see you post a lot of detail about your current thinking, so we can help drill down toward something you can actually use.


Sent from my iPhone using Tapatalk


I thought the same, but for now we are focusing on the west.

What about the other questions? What do you think?

post #7 of 8

Escoffier did this right?

post #8 of 8
Hi wormtall,

I rhink that for this type of project you need to research "old school" style.

Pre-kindle/e-books, stuff like Escoffier, or C.I.A. books start off in a very certain pattern:

First ingredients are discussed
Basic equipment is discussed
Next basic skills like knife handling, basic prep work are discussed
Next, basic cooking components like stocks, marinades, doughs, emulsions, etc are discussed
Then cooking methods are discussed
Only then are recipies discussed, assuming that the above skills and knowledge have been mastered.

Pretty simple, really.
...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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