The flavours recipe structure explained:
Most recipes are rather complex, hiding many kitchen tasks and more so decisive steps in culinary preparation
that are not visible at the first glance over a recipe.
We exerted a lot of thought on how we like to express our recipes and related culinary information. Quite obviously
a recipe does not necessarily warrant a well executed dish.
There perhaps are recipes that do not work; mostly it is a shortage of skill, knowledge and confidence that leads to
dissatisfying results. Modern cooks often misunderstand the nature of a recipe. They tend to mistake it for the dish
itself; also a recipe is a notation, an outline, a fluid thing.
A dish takes a definite form from the ingredients at hand and from the level of skill and knowledge applied to them
by a cook or chef.
Also, and very importantly, skill in cooking depends on skill in tasting.
Our recipes are structured in the following manner:
Components – a listing of key components and their respective quantities on the plate. This may help the cook to
visualise the dish before starting to prepare and cook.
Ingredients - a listing of all ingredients in order of importance and eventually sorted by various components and/or
basic recipes within the recipe for a dish. The list while expressing the actual ingredient, followed by detailed
information where applicable serves as a shopping list.
Method – a description of the preparation is kept brief. It is assumed that the user has a correct understanding of
the twelve methods of cookery commonly applied.
Notes – to further explain and highlight on specific subjects, decisive steps and techniques during preparation and
cooking. The justification of why and how
We cannot stress the key points of cooking strong enough:
Accurate preparation and correct use of Cooking Methods
Application of Heat and Timing
Developing skills in tasting and flare in presentation of dishes