Same recipe, different results. Wondering why your recipe didn’t turn out how you expected it to? One Recipe, Ten Cooks, Ten Different Results — Why? Let’s find out.
When one of my sons complains that the other one is copying him, I always say the same thing: “First of all, it’s a compliment. He thinks what you’re doing is cool. And second, even if he copies what you’re doing, it will turn out differently.”
Then I find myself going on to say: “If ten different people make one of my recipes, none of them will turn out exactly the same or exactly like mine.”
I’ve been thinking about writing about this for a long time. And when I read this post on Domestiphobia about my Spicy Kale Soup, I knew I had to get on it.
Why didn’t this recipe turn out the way I expected?
There’s no question that if ten people follow the same well-written recipe, the results will all be different.
Let’s say for example, that the ten of us make Braised Brisket Stew. (A good choice, by the way.) Below are some of the reasons why each of us will have a slightly different result . . .
First, let’s look below at the Braised Brisket Stew ingredients . . .
1 (2 1/2-pound) brisket
We will all get our meat from different stores. Will yours be organic or not? How about grass-fed? Will it be slightly over or under the listed weight? Will it have a lot of fat, or has it already been trimmed?
2 tablespoons Worcestershire sauce
Is yours Lea & Perrins brand or something else? Is it gluten-free or not?
olive oil for the pan
Many of us will have different brands. Some of you may use extra virgin, and some of you won’t. (For this sort of cooking, it’s better not to, FYI. Extra virgin won’t diminish the results of the recipe in any way, but it won’t help anything either, so it would be a waste here.)
1 cup peeled Pearl onions
Will the onions you use be from your local Farmer’s Market or will they have journeyed to you from hundreds of miles away? How precisely will you peel them? Will they fall apart, or stay intact? Or, did you buy frozen pearl onions?
1 cup Peewee potatoes, washed, dried and cut in half
All of the Peewee sizes will vary slightly, and some of us will cut them into very even halves, and some won’t. (Even sizes = even cooking, by the way.)
2 large carrots, peeled, and cut into 1/4-inch slices
Everyone might have a different idea about what 1/4-inch looks like. You’re not going to use a ruler!
1 cup frozen peas, thawed
So many brands to choose from. Will you get the petit peas? The organic variety? Will you thaw them thoroughly or get a little impatient and add them frozen?
1 cup beef stock
Some of you will use broth instead, which is already seasoned. Some of us will use homemade stock, and some will use store-bought (and different brands at that.)
1/2 cup red wine
Some of us will use a dry wine. Some sweet wine. Some will use a wine that you just opened for the recipe, and others will use one that was opened three weeks ago. And then . . . Cabernet? Merlot? Pino? Shiraz?
salt and freshly ground black pepper
Some of us will have a small bowl of high quality, coarse salt at the ready, by the stove, and some will use table salt from a shaker. And where are your peppercorns from? Will you grind them freshly or use a pre-ground?
There are so many variables in the same recipe that can cause different results. And yes, each one of these small differences in the ingredients can make a small difference in the big picture. (A different result, by the way, isn’t bad — it’s just different.)
Moving on to the cooking the Braised Brisket Stew:
This brings up even more questions.
- The oven. We all have different makes and models. Is yours calibrated? Does it have hot spots? Is the rack in the bottom, center, or upper third of the oven? (For this recipe, closer to the center is better.)
- Are you going to use a Dutch oven? A large cast iron skillet? A baking dish because you don’t have other choices? And say, by chance, we all use a Dutch oven. Are all Dutch ovens the same thickness on the bottom? Are they all smooth on the bottom, or are some charred?
- I’m sure we won’t all season the meat with exactly the same amount of salt and pepper.
- Will you all cut against the grain, and will the thickness of the slices be the same?
- Will you all remember to turn the oven up from 250 to 300 degrees F, in the middle of the recipe?
- We might all have a different picture in our minds of what “nicely browned” looks like.
- Will you stir constantly, periodically, or not at all?
- And we will all certainly season to taste differently. After all, it’s to your taste.
Again, all of these things can change the outcome of a recipe — they could be minor differences or major differences, but the good news is that there’s really no right or wrong (unless you’re baking — which is a whole other post).
No matter what pan you use, what brand of Worcestershire sauce you have, and whether or not you used grass fed beef, I can almost guarantee this will be a delicious stew!
Variation in recipe results is good!
And just as I tell my sons, variation and variety are good! They make cooking (and life) interesting.
If you could have a special computer that automatically spits out the same, consistent version of recipes each night, would you want that? Or would you prefer a real person in the kitchen? An imperfect person who reads a recipe and then tries to make a great version of it? A person who will execute the instructions in a unique way — and who may try intentional, creative tweaks, too?
Would the computer have any fun cooking “to the T” reproductions of dinner? The differences that people bring to recipes is part of the fun (and the love!) of cooking. I’m all for them. What recipe will you put your unique stamp on today?
(This stew is very good, by the way. And it’s perfect for cozy fall or winter nights!)
Katie says
Reading this seriously provided me one of those “duh” moments. I think, especially as someone who’s pretty inexperienced in the kitchen, that this knowledge was always in the back of my mind, but I never really acknowledged it. You’ve definitely inspired in me the importance of using high quality ingredients. And even though mine turned out ugly, I still LOVED that soup! I’ll be making it again – next time with homemade broth. 🙂
valentina says
Katie, thank you for the inspiration to post this! 🙂
Susan says
Wonderful message, Valentina. Part of the pleasure in any project–cooking, decorating, even art–is that the result will always surprise us. Somehow it never exactly matches the “ideal” we had in our minds.
And isn’t it just that variation that makes our efforts so much more interesting?
valentina says
Thank you, Susan, for your sweet comment. And yes, variation makes everything interesting. xo
Lori @ Foxes Love Lemons says
Very well written and insightful post, Valentina. All of these reasons are why I get nervous when I read an e-mail or a comment, and the first sentence is “I made this recipe, and…” I always get the cold sweats, because I fear the worst! For the most part, people are really nice 🙂 But it’s so true that everybody will get a different result, no matter how careful you are with recipe testing and development. Always good to remember!
valentina says
Thank you, Lori. I get that same fearful feeling when a comment begins that way — a pit in my stomach. We all want our readers to have good results and love it & of course, to come visit us again! 🙂
Susan says
What a great post and so true on so many levels. I might have to pass this along next time a reader asks why a recipe didn’t work for them (along with an explanation of course)!
valentina says
Thank you so much, Susan! 😀
Don Odiorne says
All good points. I remember one special dinner during the holidays when my wife followed a recipe exactly, however large chickens can be large and giagantic. I told her there is no way these will cook up in the oven in 25 minutes. Unfortunately I was right, but the back up plan was a spiral cut ham in the refrigerator out in the garage.
This happens all the time with potatoes, unless listed by ounce. A large potato at Wal-Mart is completely different than whole Foods or Albertson’s. The decision on what size ids stocked was determined for the most part by the prooduce buyer
valentina says
Thank goodness for the ham, Don! Always good to have a back up. 😉 Yes, so true about potato sizes — and it applies to all produce, really. It’s good to use as many different measurements as possible for a single ingredient in a recipe. Cheers!
Faye Levy says
Also–most people have different ideas or preferences of how tender the meat should be when it’s done.
Very interesting idea and I loved your conclusions.
valentina says
Thanks so much, Faye. And that’s so true about the meat! (No two at the table order it the same way.) 🙂
Dorothy at Shockingly Delicious says
And….reading Don’s story about the chickens made me remember one time we were simply trying to grill chicken for dinner, and it was just never getting done! We nearly ate chicken tartare! The issue was we were on a ski trip, and it was freezing outside, AND it was at high elevation, so the rules we were applying for grilling in the summer at sea level were not workin’ for us in the dead of winter outside on a tall mountain. So to your list I would add are you trying to bake that cake at the same elevation I baked it?
valentina says
Such a great point, Dorothy! I hadn’t thought of that.
Deb says
Delightful and thought provoking post! We always put our own ingredients, equipment, skill set and determination in each recipe and meal we make. Call it work, call it art, cooking is as unique as we are!
valentina says
I love that, Deb. Everything be so boring if it were the same – uniqueness is what makes life interesting!
Nancy@acommunaltable says
Great post Valentina – this is something that I teach in my Quantity Foods class. My students always assume that if you just gather the ingredients and follow the directions whatever you are making will always come out not only the same but good – not true! ALL the factors you listed impact the finished product – which is one of the many challenges to producing repeated, consistent results!
valentina says
Thanks so much, Nancy. I bet your class is fantastic! 🙂
sippitysup says
Of course one cook can make one recipe ten times and have it turn out differently each time too. Gotta love cooking. GREG
valentina says
I should edit that in, Greg. So true! xo
Lana says
That’s why cooking is so creative – which appeals to us, the Humanities majors:) This post needs to become a reference point for all of us!
valentina says
I knew I majored in that for a reason! 😉
Ash-foodfashionparty says
Loving this post.
It’s nice to know right, that even with exact recipes, the final products turn out different.
I guess that’s what human touch means I guess. Love the post.
valentina says
Thank you, Asha. 🙂
Coco in the Kitchen says
Valentina, you’re so right! There are so many elements that affect the outcome of a dish.
Our oven has a mind of its own (it’s Italian).
My fav cake never turns out the same every time I bake it.
Things don’t always turn out exactly the way the chef meant them when s/he wrote the recipe.
But, I love the freedom in cooking.
PS-I suggested your cute li’l pumpkin cookies to a friend recently. She made them for a dinner party and she was a star!
xoxoxo
valentina says
Colette, you are just the sweetest! Thanks so much for passing my recipes along. xoxo
Patricia@FreshFoodinaFlash says
I love this post Valentina. I say this all the time in my cooking classes. I get to see first hand the result of recipes I’ve created in the hands of others and it helps me to adjust the recipe if necessary. But I also tell my students, you get to be the boss of this dish to make it your own. If you don’t want anchovies in the Caesar salad or on the pizza, leave them out.
valentina says
Exactly! Thanks, Patricia. (So great to see you last week!) xo
David says
This stew does sound perfect for these chilly, rainy days. I am often surprised when my “foolproof” recipes sometimes do fool people! The littlest difference in measurement, ingredient choice, correctness of oven temperature, and weather can make a huge difference. The one ingredient in your stew that I really KNOW would be different is my homemade Worcestershire sauce. I make two versions – both gluten-free – but one is vegetarian and the other has anchovies. Neither has garlic (my sad allergy).
valentina says
Thank goodness it’s garlic and not something like chocolate! 😉
Platter Talk says
Great points to ponder and they’re all so true! Thanks.
Kristine says
This is a wonderful post!
valentina says
Thanks, Kristine! 🙂
Raia says
Good advice, momma! I’m gonna have to remember to tell that to my kids… 😉 And this stew sounds delicious – perfect for a chilly evening! I’m thinking I’ll go with the Dutch oven variation… 😉
valentina says
Thanks, Rala. Hope you love the stew. 🙂
Amanda says
I love this post. Right or wrong, I use them as a guide. If you asked me about a recipe, I couldn’t give precise measurements. I do really appreciate recipes that give amounts in metric measurements. Another variable is herbs and spices: fresh, dried, organic, store brand, age, etc. Enough to make your brain explode. But whatever, I’ve never had a recipe turn out bad or the same, twice. Can’t wait for your next blog!
valentina says
Thanks so much, Amanda! 🙂
Bintu - Recipes From A Pantry says
I agree, variations are good most of the time. The only time when I think you need exact method and ingredients is if you are making something like pastry.
valentina says
I totally agree! Baking is a science, for sure!
Kylee from Kylee Cooks says
What a GREAT read this is! I am always telling friends who make my recipes (and are afraid to serve them to me) that I’m super excited to see their riff on something. That anything made with good ingredients, care and love – is going to be amazing.
Celebrate the difference!!
valentina says
Thank you for this, Kylee! I agree. 🙂
Tracey @ MyBajaKitchen.com says
I’m glad you re-shared this on Facebook today. I agree totally, which is why my recipes almost always give a range of amounts for ingredients like peppers. Do you like it hot, medium or mild? I don’t bake but I understand where precision is needed but most ingredients can be modified in other recipes. But of course if you substitute ingredients in anyone’s recipe then you can’t say, “I followed the recipe except….. and it didn’t turn out right.”
Great post,
Tracey
valentina says
Thank you so much Tracy. Yes, I always try to give a range also — and never an exact cooking time! 🙂
Laura says
Love this! Can you please write that baking post?! I get comments that a recipe that I have made a million times didn’t turn out for someone and they “follow it to a T!” I’d love to send them your post! ?
valentina says
Thanks so much Laura! 🙂 Yes, maybe baking is up next. Cheers!
Cathy says
Wine from three weeks ago? LOL not in my house. I love this article!
valentina says
ha! love that Cathy! XOXO
Elizabeth Crawford says
Did you ever write that baking post? I’d love to see it.
My daughters use the same recipe, kitchen tools, oven, ingredients, etc. as I do when making cookies. But theirs always turn out different and it’s driving us crazy trying to figure out why. They want to get them the same as I do but there must be something in technique that I’m doing different from them. (Besides adding love. 😉 )
valentina says
Hi there. I haven’t done a post like this for baking because it’s such a science — but, I’d be more than happy to try your recipe and see how it turns — to see if it’s like your daughters or yours. I do think even when ingredient measurements have to be exact when it comes to (most) baking, there will always be variables with baking sheets, oven temps, etc. If you want to send me the recipe, send it to valentina@cookingontheweekends.com. I think it’d be fun to try. 🙂 ~Valentina