Pecos Pitas With Pistachios

Thursday, March 21st 2019. | Recipes

Restaurants may need to have some legal assistance and agreements arranged with their employees to not give up any secrets to their signature ways in effort to keep their secrets in-house should an employee decide to leave. There have been some court cases where a cook or chef leaves and starts a new restaurant using the same signature methods but calling it something else and well... more money spent to get it straightened out. Over time there have been many others that have tried to imitate a restaurant recipe from grocery store food suppliers right down to good ole Mom. Ask them all and most would agree that the task may not be so easy to recreate. There are those that come up with recipes that are similar in general yet lack that signature flavor of a specific restaurant.

There may be certain varieties to some degree and some times highly advertised as an edge to promote it however chicken is chicken beef is beef broccoli is broccoli and so on right? How these get prepared and put together to be served though is what truly makes the difference. Recipes for these foods have been handed down through the generations using the basic forms of preparation from the skillet ovens and grills to boiling pots and now microwaves. Keen thought and purpose to introduce new combinations of spices sauces and marinades to these basic methods help to enhance the flavors of these basic foods. This is has and will continue to be goal of many people and certainly with restaurants to help set their style and food apart from others.

The reality is that Red Velvet Cake is and has always been a chocolate cake. How can you bake a chocolate cake without using cocoa? Again how do you decide which recipe to expend your time energy and money on? I stay far away from food sites that offer member comments and reviews as some of the reviews are of no help and actually add to confusion. A few years ago I did an online recipe search for Turkey Mulligatawny Soup. I landed on a well revered food forum. This site also allows for member comments. I was shocked to see some of the comments made about this recipe. People who didnt have the spices called for in the recipe chose to cook the soup leaving them out.

Recipe Book Instead of storing your recipes in the "haphazard shoebox" fashion how about converting them into a nice recipe book? If most of your recipes are on index or recipe cards a photo album with plastic sleeves may work particularly well for you as long as the card fits comfortably in the slot. If you have quite a large collection of recipes try obtaining a large family photo album that allows eight to twelve slots per sleeve (front and back). The order you put the cards in is totally up to you as your recipe book should reflect your preference. Some people prefer to sort based on main dishes desserts breads/pastries beverages etc. while others prefer alphabetical order. If you dont have your recipes on cards or if youre like most people you might have your recipes on papers and cards of all shapes and sizes. If this is the case you might want to think about typing them all up and printing them off.

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