Love = Technique

Paul Ladewig RDN, MPS

We have all experienced the frustration of trying to replicate a favorite family recipe. Finally, after begging and begging we get our aunt’s favorite meatloaf recipe, and we invite our relatives over for dinner hoping to have them realize the same joy as before. We follow the recipe exactly and measure out the ingredients exactly. We even try to buy the exact same brand and sometimes the produce from the same store. Yet even after all that, we hear this, “Well it's good but it's just not the same.” What’s missing? You did everything just the same. Often the response we get is that it is missing the love your Aunt put into it. While that is very heart-warming, that doesn’t help us very much. So, in terms of how we can use this for our needs, what is that “love” equal to?

As the title implies, I believe that the love we speak of is technique. It is little things that take the recipe from good to awesome and that can make a huge difference. Often these little things are left out of home recipes because it is something that the cook does without thinking. Because of that when the recipe is replicated the result is slightly off. Let’s take the example of the meatloaf and see some possible things that might have been left out.

I have seen quite a few recipes that have the cook put the final mix in pans, wrap them and then place them in the fridge for 2 hours before then cooking them. Some cooks might have you allow the meat mixture itself to rest and soak up the breading and/or crackers before putting it in pans and cooking. Other cooks might roast all their vegetables first instead of adding them raw or only slightly cooked. This would add a sweetness to the recipe that would be missed without this step.

So, you may be saying to yourself, “Great Paul, now we know more than we need to about meatloaf. What’s the point?” The point is that we need to keep these things in mind when writing and reading recipes. Knowing basic principles of cooking will let you know if something seems missing. But also, if you are writing a recipe, we want to make sure that all steps are accounted for. There are many reasons for this care and some of them can even affect the nutrient analysis. But honestly the biggest reason is taste and overall experience. You can have the most nutritious recipe on the planet but if the residents don’t like and won’t eat it, then it’s a dud. Using the proper technique can make all the difference.

Once I had a facility that kept on getting bad reviews from the residents about the meat sauce for their spaghetti. It ranged from either tasteless or too salty and no one could really figure it out. The cooks swore they were following the recipe exactly as it was written. After looking and looking we finally figured out the issues. The first one is that the recipe was written without basic cooking principles in mind. The recipe called for the beef to be cooked without any seasoning and then vegetables were added raw with the tomato sauce and then seasonings. This method didn’t allow the vegetable to caramelize and release its flavor nor did it allow the seasoning to infuse into the meat. Because of the lack of flavor at times the cooks tried to compensate by adding salt, which then also changed the nutrient analysis. So, you can see how some very seemingly small omissions made such a big difference.

However, while sometimes the details may be missing, often the issue is with the reader of the recipe not the writer. This is where the proper recipe following comes into play. Here some basic principles to keep in mind:

Read the entire recipe before starting. At times you should read the recipe the day before in case a step must be completed a day before. (This type of step can make a huge difference)

Gather all your ingredients, your mise en place, after reading it thoroughly.

Gather all your needed equipment.

Make sure you have enough time to accomplish the recipe as written.

Follow every step even if it seems unnecessary unless you can determine it will not make a difference. (For instance, some may say that using only crack eggs for omelets instead of the liquid eggs in a bag is necessary while others feel the difference is not big enough)

Look carefully for the last steps for roasts and other items. (For instance, letting a roast rest will affect the palatability and eventual intake from the residents)

These are just a few tips and there are much more that could be pointed out. The biggest one is that both the cook and the CDM should be looking at the recipe more than a day before service. This way they strategize the outcome and make sure the recipe includes the necessary principles. By making sure we apply the proper attention to details, we can add that love to everything we make.