CZ:Recipes: Difference between revisions

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A '''recipe''' is a set of instructions for creating something, usually for [[cooking]] [[food]].
{{TOC|right}}


== Purpose ==
This page contains standards and regulations related to Recipe [[CZ:Subpages|subpages]].<br>
''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.


'''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.
==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.


== Heading and format standards ==
== General guidelines for editing ==
Because recipes vary in complexity, there will have to be some flexibility in format.
*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:


===Item category===
*Ingredients
===Degree of difficulty and preparation time===
*Preparation
*Yield
*Notes
*Category
*Related recipes


===How many does this recipe feed?===
===Ingredients===
===What equipment you will need===
===What ingredients you will need===


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.


===Recipe group===
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 26: Line 87:
** wine
** wine
* Breads
* Breads
* [[Breakfast]]
* Breakfast
* Condiments
* Desserts
* Desserts
** Cakes and confections
** Cakes and confections
Line 32: Line 94:
** Pies
** Pies
** Puddings
** Puddings
* [[Fast food]]
* Meats
* Meats
* Noodles
* Noodles
* Packaged (convenience) foods
* Pasta
* Pasta
* Rice
* Rice
Line 53: Line 113:
====Ethnic cuisines====
====Ethnic cuisines====
* Asian
* Asian
**[[Chinese cuisine]]
***[[Chinese cuisine/Catalogs]]
****[[Almond Pressed Duck]]
** South Asian  
** South Asian  
*** North Indian
*** North Indian
Line 60: Line 123:
* European
* European
**British
**British
**French  
**[[French cuisine]]
***[[French cuisine/Catalogs]]
****[[Lyonnaise potatoes]]
****[[Tartiflette]]—recipe included
**[[Italian cuisine]]
***[[Italian cuisine/Catalogs]]
****[[Bolognese sauce]]—recipe included
****[[Vitello tonnato]]
** Mediterranean  
** Mediterranean  
* Middle Eastern
* Middle Eastern
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
 
===Variants===
 
===Other related recipes===
 
== 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.
===Example===
::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. 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
|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]]
}}


*Recipe pertaining to different countries and states may be verified by some citizens belonging to that country or state.
==Related links==
*[[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

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