CZ:Recipes: Difference between revisions

From Citizendium
Jump to navigation Jump to search
imported>Robert W King
imported>Caesar Schinas
m (Robot: Changing template: TOC-right)
 
(53 intermediate revisions by 5 users not shown)
Line 1: Line 1:
'''CZ:Recipes''' will contain guidelines for adding recipe pages to the food categories and clusters.  These are relatively new concepts at Citizendium, so these guidelines will be evolving over time.
{{TOC|right}}


== Heading and format standards ==
This page contains standards and regulations related to Recipe [[CZ:Subpages|subpages]].<br>
Because recipes vary in complexity, there will have to be some flexibility in format.
''We welcome a Food Science editor to help us further develop this page.''
==What are Recipe pages?==
Each Recipe subpage will have a basic, but comprehensive and representative recipe as a supplement to our culinary articles.
 
==Purpose==
The purpose is to enhance our culinary articles by giving concrete examples of how dishes are prepared.  The immediate goal is not to become a comprehensive cookbook with numerous recipes but to provide at least a practical guide as to how a specific dish is prepared.
 
== General guidelines for editing ==
*The subpage will be limited to distinct, yet representative recipes and variants of dishes.  If there are only minor differences between two recipes, such as slightly more/less of one ingredient, do not add the newer recipe.  In the event that this happens, the most recently added recipe will be removed.  Minor variants to recipes may be added in the "Notes" section at the bottom of the recipe.
 
*Recipes shall not be editable by anyone except the individual who originally contributed it.  We also strongly discourage unnecessary criticism of recipes within these pages. Informed commentary is welcomed, ie, a query suggesting that the amount of a particular ingredient is seriously flawed and is possibly a typo; more subjective comments should be sent by private email to the original contributing author.
 
*When mentioning a cooking technique in a recipe, be sure to include wikilinks (such as <nowiki>[[sautéing]]</nowiki>) so that readers unfamiliar with that particular technique can easily find out more information about it.
 
== Subpage layout ==
The recipe subpage will contain a list of links to the recipes pertaining to the dish.  Links should be added in alphabetical order. On each linked page, the recipe template will be used to display the recipe in the proper format.
 
Example
 
[[Hamburger/Recipes]] subpage
* [[Hamburger/Recipes/Bacon Cheeseburger]]
* [[Hamburger/Recipes/Cheeseburger]]
* [[Hamburger/Recipes/Guacamole Burger]]
:Note: Pipelinks should be used to clean up the appearance and remove the tree structure.
* [[Hamburger/Recipes/Bacon Cheeseburger|Bacon Cheeseburger]]
* [[Hamburger/Recipes/Recipes/Cheeseburger|Cheeseburger]]
* [[Hamburger/Recipes/Recipes/Guacamole Burger|Guacamole Burger]]
 
== Recipe headings ==
Because recipes vary in complexity, there will be some flexibility in format.
Proposed headings:
Proposed headings:


*Category
*Ingredients
*Ingredients
*Preparation
*Preparation
*Yield
*Notes
*Category
*Related recipes
*Related recipes


===Ingredients===
Ingredients should be listed with the amount first with the unit of measurement spelled out in full, not abbreviated.  Place an asterisk before each ingredient in order to form a bulleted list.
Example:
*1 tablespoon mustard
*1/2 teaspoon sugar
*6 ounces chicken stock
*1 cup low fat milk
Fractions of units should be written with a hyphen between a whole number and a lesser amount and fractions should remain in the standard font size as the rest of the text rather than being formatted into a smaller font.
Example:
*1-1/2 ounces heavy cream
*3/4 tablespoon dried tarragon—not ¾ tablespoon
===Preparation===
Each step should be preceded with a pound sign (<nowiki>#</nowiki>), which will develop a numbered list.  Directions should be as specific and to the point as possible.  Link any specific cooking terminology to our catalog of cooking terms so those unfamiliar with the term can better understand.
Example:
# [[Boil]] the cod, potatoes and eggs.
# [[Sauté]] in olive oil, with wheels of sliced onion and chopped garlic until the onion is yellow.
# Alternate layers of cod, potato, egg and onion in casserole dish.  [[Bake]] in oven.
===Yield===
The yield is the amount of food the recipe will produce.  In general, it will be listed in "servings".  When determining the number of servings, estimate the amount that your average person would eat.  There is also leeway in this method to state that a recipe will make "2 loaves", "1 gallon", or "A dozen cookies".
===Notes===
This section should include any specific instructions or comments that might need to be conveyed but do not fit within any of the other headings.  For example, "The meat can be prepared ahead of time and frozen."
This section may also be used to list minor variants of a recipe that are not substantially different enough to qualify for a separate recipe.
===Categories===
Choose as many appropriate categories that relate to the recipe and place them in the template.  It is always better to error on the side of too many categories than too few.
====Broad categories====
====Broad categories====
* Appetizers
* Appetizers
Line 18: Line 87:
** wine
** wine
* Breads
* Breads
* [[Breakfast]]
* Breakfast
* Condiments
* Desserts
* Desserts
** Cakes and confections
** Cakes and confections
Line 72: Line 142:
* Pacific
* Pacific


====Techniques====
===Related recipes===
* Baking
This section can include links to similar recipes to the current recipe.  For example, "Spaghetti with meatballs" could have a related recipe of "Spaghetti with marinara sauce."
* Barbecuing
* Blanching
* Boiling
* Braising
* Broiling
* Creaming
* Cryovacking (Sous-vide)
* Deep-frying
* Fermenting
* Frying
* Grilling
* Open-air cooking
* Pickling
* Poaching
* Preserving
* Pressure cooking
* Roasting
* Salting
* Sautéing
* Scalding
* Simmering
* Smoking
* Sous Vide
* Steaming
* Stir-frying
* Tempering
 
=== Example ===
{|align="center" cellpadding="10" style="background-color:; width:55%; border: 1px solid #aaa; margin:20px; font-size: 92%;"
|'''Ingredients'''
*9 pieces dried (salt) cod
*3 kg peeled potatoes
*2 cloves garlic
*5 eggs
*olive oil
*chopped parsley
*olives
<br />
'''Preparation'''<br />
Boil the cod, potatoes and eggs, having cut the cod in strips and removed skin and bones. Slice the peeled potatoes with the eggs.
 
Sauté in olive oil, with wheels of sliced onion and chopped garlic until the onion is yellow.
 
Alternate layers of cod, potato, egg and onion in casserole dish.  Bake in oven.  When done, sprinkle with grated parsley and olives to taste and serve.
 
'''Categories''' - Seafood, European cuisine
 
'''Related recipes''' - [[Insert related recipe here]]
|}
 
Okay, here's another example, with somewhat more explicit details, although I've added your *excellent* headers around the top and bottom:
 
{|align="center" cellpadding="10" style="background-color:;  border: 1px solid #aaa; margin:20px; font-size: 92%;"
'''A recipe for Bolognese sauce'''
 
The following recipe was inspired by that detailed by Marcella Hazen in her iconic book but has been modified in several small ways and has been completely rewritten. It is, however, well within the classic definition of a ragù as promulgated by the Italian Academy of Cooking.
 
|'''Number of servings:''' 12 to 16 as a first course, 6 to 8 as a main course
|-
|'''Time of preparation:''' 1 hour for initial preparation, 2 to 8 hours for final cooking; may also be done partially or wholly in advance
|-
|'''Difficulty:''' Easy to do but relatively painstaking and attention must be paid while various stages are cooked so that they do not burn
|-
|'''Ingredients'''
2 tablespoons olive oil<br />
3 tablespoons butter<br />
3 ounces pancetta or bacon, finely chopped<br />
1/2 cup minced onion (1/2 medium onion, or 2 ounces)<br />
2/3 cup minced celery (3 medium stalks, or 3 ounces)<br />
2/3 cup minced carrot (2 medium carrots, or 3 ounces)<br />
2 medium cloves garlic, peeled and finely minced<br />
1/2 pound plus 2 ounces ground beef (10 ounces)<br />
1/4 pound plus 2 ounces ground pork (6 ounces)<br />
1/4 pound ground lamb (4 ounces)<br />
1/2 teaspoon black pepper, altogether, plus probably a little more<br />
1 teaspoon salt, plus a little more<br />
1 cup whole milk<br />
1/4 teaspoon nutmeg — plus a little more, to taste<br />
1 cup dry white wine or 3/4 cup dry white vermouth<br />
35 ounces canned tomatoes — whole, chopped, or crushed (1 28-ounce can plus 1/2 of a 14-ounce can, or 2-1/2 14-ounce cans)<br />
1 medium (14-ounce) can unseasoned tomato sauce<br />
sprinkling (1/16th teaspoon) red pepper flakes, plus probably a little more<br />
1 teaspoon sugar<br />
1/2 dry cup red wine<br />
1 cup water, plus more as the sauce cooks, in ½ cup increments<br />
'''Preparation'''<br />
#Chop the pancetta by hand; pulse the onion, celery, and carrots in the food processor until fairly fine but not mushy.
#Heat the oil and butter in a large casserole and cook the vegetables and pancetta over medium heat for 2 or 3 minutes.  Mince the garlic in the food processor, add to the vegetables, and stir another minute.
#Add the meats, the salt, and 1/4 teaspoon of the 1/2 teaspoon black pepper.  Raise the heat to high and cook, stirring, until the meat has lost its red color.
#Add the milk and cook until all the liquid has bubbled away.  Be very careful not to let the mixture burn.
#Add the nutmeg and white wine and cook until the liquid has completely evaporated.  Once again, be very careful not to let it burn.
#Pulse the tomatoes (if necessary) in the food processor, then add to the pot, along with the sugar, the red wine, another 1/4 teaspoon of black pepper, the tomato sauce, a tiny bit of red pepper, and the water.  Taste carefully for more salt, pepper, and nutmeg. Bring to a simmer, then place on a heat diffuser, reduce the heat, and cook uncovered at the barest simmer for 3 to 8 hours, stirring from time to time, and adding water from time to time.  Don’t let it burn!  Do not remove any oil that rises to the surface — stir it back in.  Cook down to a nice consistency.  The longer the cooking the better the sauce, apparently, at least up to 8 hours — after that there may be a point of diminishing returns.
 
Serve on buttered pasta with Parmesan cheese.
 
'''Categories:''' Pasta, Sauces, Italian cuisine
 
'''Related recipes:''' [[Tagliatelle]]
|}
 
I could certainly live with that format, although I think it ought to be a little bit *wider*....
 
In fact, I think that this is a major step forward.... [[User:Hayford Peirce|Hayford Peirce]] 23:07, 17 March 2008 (CDT)
:: I took out the width syntax from your table.  We should probably keep it variable depending on the content.  Either that, or just make the box almost as large as the screen width by default.  I can do some pretty basic layout type stuff, but we might want to grab Robert and get him to give us a nice, polished template for this once we get a firmer grasp on what we ant. --[[User:Todd Coles|Todd Coles]] 23:19, 17 March 2008 (CDT)
:::Righto, I figured it wouldn't be hard to change the width. As you say, we can always try to rope in Robert at some point. Let me take another look at it tomorrow and see what it looks like then.... [[User:Hayford Peirce|Hayford Peirce]] 23:59, 17 March 2008 (CDT)
::::I'd put the ingredients section in another box inside that's a slightly different color.  And possibly a graphical representation for time.  And a graphical difficulty rating.  And a more visible number of servings.  Hell, I'll just make up something here in a few minutes. --[[User:Robert W King|Robert W King]] 12:00, 18 March 2008 (CDT)
:::::Robert, see the discussion page for comments from Todd and me about time and difficulty....[[User:Hayford Peirce|Hayford Peirce]] 12:12, 18 March 2008 (CDT)
::::::I know there's some debate over it, but the content isn't so much as an issue for me (as I don't cook), but I can easily implement a template that allows such flexibility to be determined by the actual authors, so in the regard of '''what the actual time and difficulty values are''' per recipie, they are irrelevant to me.  What is relevant is that I add that capability to be determined to the template.  Do you agree or disagree?  --[[User:Robert W King|Robert W King]] 12:27, 18 March 2008 (CDT)
:::::::So far there's just Todd and me who have discussed this. If you *do* add them to the template, would it be easy to take them out later if the consensus is that they shouldn't be there? I'm all for having as much information as possible. In which case, why don't you add a Special Equipment thingee too. This would be used (if people agree) only for stuff like: 30-gallon pot; electric fan to dry duck's skin; 200 champagne glasses, etc. etc. Otherwise the assumption is that the cook has the normal kitchenware available. [[User:Hayford Peirce|Hayford Peirce]] 12:43, 18 March 2008 (CDT)
::::::::It's easy to add or remove anything.  --[[User:Robert W King|Robert W King]] 12:45, 18 March 2008 (CDT)
 
== Guidelines for editing ==
*The subpage will be limited to representative, even iconic recipes and variants of dishes. This will ''not'' be an "add your own recipe" subpage.
::We're going to have to consider this very carefully before making a firm decision. My understanding is: the ingredients listed in a printed and published recipe are NOT copyrightable, or subject, say to a trademark. BUT, the *instructions* cannot be directly copied. So, for instance, we could open Julia Child's Mastering the Art of French Etc. at random, copy out all of the ingredients and the quantities for making, oh, blanquette de veau, BUT we would have to *substantially* rewrite her instructions for how to put everything together. Okay, this is no big deal, you say. The problem is, how many people are going to want to find a well-known, or "iconic" recipe, and then spend a lot of time formatting it and rewriting it? Tres peu, I would say. But what a lot of people *might* be doing, is what I myself have been up to for, oh, the last 25 years now: finding recipes that I liked; cooking them; modifying them according to my own whims; *correcting* them sometimes (even Great Julia nods from time to time, at least in the early editions of her books); and then eventually setting them down in computer form for *my own* collection of recipes.  The recipes that I have so far put into CZ, or the photo galleries of various items that I've cooked, have, in fact, come directly from WordPerfect recipes that I have converted to RTF and then reformatted for CZ requirements.  In a very real sense, therefore, the recipes I've put in here *are* my recipes, even though the [[Bolognese sauce]], for instance, is about 90 to 95 percent Marcella Hazan in terms of ingredients and technique, but about 95% rewritten by me. The point of all this, therefore, is that I don't think we want to ban out of hand *other* people putting in their own recipes. Otherwise we may never get any additional ones.  I am, however, on this matter very much open to suggestions and discussions with others.... Bon appetit! [[User:Hayford Peirce|Hayford Peirce]] 19:56, 19 February 2008 (CST)
 
*Recipe subpages shall not editable without prior discussion and agreement of a food editor, or in his or her absence, interested authors.
::Yes, I think this is vital. Suppose I *do* find the original Paul Bocuse recipe (iconic, even) for, let's say poached salmon with sorrel sauce (maybe that's the three Troisgros Brothers' recipe, but it is, or used to be, pretty iconic). If I go to the trouble to copy it, rewrite it so that it becomes original, etc., etc., then put it into CZ, I sure don't want Ro, hehe, coming along and changing the butter to duck fat or the white wine to Bourbon. [That should be 'Reau', surely? - [[User:Ro Thorpe|Ro Thorpe]] 11:59, 23 February 2008 (CST)][Rôt or Reaux, now that I think of it.... [[User:Hayford Peirce|Hayford Peirce]] 13:03, 23 February 2008 (CST)] I really don't think this will ever be a problem at CZ, but we should be clear about this matter from the start. (It seems strange, but of all the *hundreds* of article I worked on at WP and kept on my watchlist, I would say that the Mayonnaise article was and still is the most vandalized. Go figger....) [[User:Hayford Peirce|Hayford Peirce]] 19:56, 19 February 2008 (CST)


*Recipe pertaining to different countries and states may be verified by some citizens belonging to that country or state.
===Example===
{{recipe
|align=  center
|name=    Basic Mayonnaise
|howmany= 1
|what=    cup
|notes=  If the oil is added too quickly, the oil and egg may separate.
|ingredients=*1 large egg yolk
*1/8 teaspoon salt
*1 tablespoon lemon juice
*1/2 teaspoon Dijon mustard
*3/4 cup vegetable oil
|preparation=#Add room temperature egg yolk and salt into a food processor and pulse.
#Mix in lemon juice and mustard.
#Slowly add oil while continuing to run the food processor.
#Cover and refrigerate.
|categories= [[Condiments]], [[French cuisine]]
|related= [[Mustard]]
}}


==Related links==
==Related links==
[[Template:Nutrition]]
*[[Template:Recipe]]
*[[Template:Nutrition]]

Latest revision as of 09:14, 30 May 2009

This page contains standards and regulations related to Recipe subpages.
We welcome a Food Science editor to help us further develop this page.

What are Recipe pages?

Each Recipe subpage will have a basic, but comprehensive and representative recipe as a supplement to our culinary articles.

Purpose

The purpose is to enhance our culinary articles by giving concrete examples of how dishes are prepared. The immediate goal is not to become a comprehensive cookbook with numerous recipes but to provide at least a practical guide as to how a specific dish is prepared.

General guidelines for editing

  • The subpage will be limited to distinct, yet representative recipes and variants of dishes. If there are only minor differences between two recipes, such as slightly more/less of one ingredient, do not add the newer recipe. In the event that this happens, the most recently added recipe will be removed. Minor variants to recipes may be added in the "Notes" section at the bottom of the recipe.
  • Recipes shall not be editable by anyone except the individual who originally contributed it. We also strongly discourage unnecessary criticism of recipes within these pages. Informed commentary is welcomed, ie, a query suggesting that the amount of a particular ingredient is seriously flawed and is possibly a typo; more subjective comments should be sent by private email to the original contributing author.
  • When mentioning a cooking technique in a recipe, be sure to include wikilinks (such as [[sautéing]]) so that readers unfamiliar with that particular technique can easily find out more information about it.

Subpage layout

The recipe subpage will contain a list of links to the recipes pertaining to the dish. Links should be added in alphabetical order. On each linked page, the recipe template will be used to display the recipe in the proper format.

Example

Hamburger/Recipes subpage

Note: Pipelinks should be used to clean up the appearance and remove the tree structure.

Recipe headings

Because recipes vary in complexity, there will be some flexibility in format. Proposed headings:

  • Ingredients
  • Preparation
  • Yield
  • Notes
  • Category
  • Related recipes

Ingredients

Ingredients should be listed with the amount first with the unit of measurement spelled out in full, not abbreviated. Place an asterisk before each ingredient in order to form a bulleted list.

Example:

  • 1 tablespoon mustard
  • 1/2 teaspoon sugar
  • 6 ounces chicken stock
  • 1 cup low fat milk

Fractions of units should be written with a hyphen between a whole number and a lesser amount and fractions should remain in the standard font size as the rest of the text rather than being formatted into a smaller font.

Example:

  • 1-1/2 ounces heavy cream
  • 3/4 tablespoon dried tarragon—not ¾ tablespoon

Preparation

Each step should be preceded with a pound sign (#), which will develop a numbered list. Directions should be as specific and to the point as possible. Link any specific cooking terminology to our catalog of cooking terms so those unfamiliar with the term can better understand.

Example:

  1. Boil the cod, potatoes and eggs.
  2. Sauté in olive oil, with wheels of sliced onion and chopped garlic until the onion is yellow.
  3. Alternate layers of cod, potato, egg and onion in casserole dish. Bake in oven.

Yield

The yield is the amount of food the recipe will produce. In general, it will be listed in "servings". When determining the number of servings, estimate the amount that your average person would eat. There is also leeway in this method to state that a recipe will make "2 loaves", "1 gallon", or "A dozen cookies".

Notes

This section should include any specific instructions or comments that might need to be conveyed but do not fit within any of the other headings. For example, "The meat can be prepared ahead of time and frozen."

This section may also be used to list minor variants of a recipe that are not substantially different enough to qualify for a separate recipe.

Categories

Choose as many appropriate categories that relate to the recipe and place them in the template. It is always better to error on the side of too many categories than too few.

Broad categories

  • Appetizers
  • Beverages
    • cocktails and spirits
    • non-alcoholic
    • punches
    • wine
  • Breads
  • Breakfast
  • Condiments
  • Desserts
    • Cakes and confections
    • Gelati and ice creams
    • Pies
    • Puddings
  • Meats
  • Noodles
  • Pasta
  • Rice
  • Roasts
  • Salads
  • Sandwiches
  • Sauces
  • Savories
  • Seafood
  • Side dishes
  • Soups
  • Stews
  • Sushi
  • Vegan
  • Vegetarian

Ethnic cuisines

Related recipes

This section can include links to similar recipes to the current recipe. For example, "Spaghetti with meatballs" could have a related recipe of "Spaghetti with marinara sauce."

Example

Basic Mayonnaise

Yields

1

cup

Ingredients
 
  • 1 large egg yolk
  • 1/8 teaspoon salt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 3/4 cup vegetable oil
Preparation:
  1. Add room temperature egg yolk and salt into a food processor and pulse.
  2. Mix in lemon juice and mustard.
  3. Slowly add oil while continuing to run the food processor.
  4. Cover and refrigerate.
Notes:

If the oil is added too quickly, the oil and egg may separate.

Categories: Condiments, French cuisine
Related recipes: Mustard


Related links

Retrieved from "https://citizendium.org/wiki/index.php?title=CZ:Recipes&oldid=412536"