Basic Recipe Reading... From the Chef’s Perspective

So, we’ve all seen that one recipe that looks easy enough to make, thinking it would be near impossible for it to go wrong, and so we give it a shot and what happens... we fail epically. To be fair though, even professionals sometimes have trouble with certain recipes after multiple attempts. But what makes it go so wrong, and why can’t we get it right; after all, aren’t we’re using the same ingredients? Perhaps the TV chefs use some sort of sleight of hand with their cooking methods that escapes the notice of the general public or maybe they swap out the demo dish for a prepared one when the cameras aren’t rolling. Again, to be fair, there could be several reasons for a bad execution, but in this post, we want to unravel a few recipe mysteries and help you solve the riddles of the “what” and the “why” to begin improving the odds in your favor. For starters, it all begins with the recipe, and understanding the composition and break down of the recipe categories. Even the smallest detail can make a big difference in how the finished product actually turns out.

With this in mind, let’s first talk the recipe composition, also known as, the ingredients. In a recipe each ingredient has a job category that it falls into, which defines the “what“ portion of the equation, as in “what” it brings to the general flavors of the dish. Deciphering these categories means, understanding how each ingredient supports the flavor structure, of said recipe. So, once we’ve determined what categories the ingredients fall into, then it becomes much simpler to understand how to make substitutes to manipulate the overall flavors and to put our own spin on the dish.

In this post we’ll discuss the main three basic categories that most basic recipes are divided into; there are also a few subcategories that we can consider in a later post, one of the most popular being what chefs sometimes refer to as the “vehicle” of the recipe. But for now, we’ll focus on the basic 3, which are: Main Ingredients, Aromatics, and Seasonings.

Main ingredients include things like chicken, steak, pork, etc. and can also be considered, center of the plate items. These are usually listed within the first few ingredients of the actual recipe and the supporting ingredients are listed to season, compliment or enhance the main item or items.

Aromatics consist of vegetables or spices that complement or the flavor of the main item. And lastly the Seasonings, which as the namesake suggests, has items that season the food, by working to enhance or accent the flavors after they’ve been complimented by the aromatics. Usually being made up of dehydrated or specialized spices as well as herbs, seasonings can come in many flavors. Some may offer a single note to a dish while others, known as spice blends, offer more specialized direction for example, blackening spice, or lemon pepper, or Montreal steak blend, etc. These are generally sprinkled into a dish during varying cooking phases which allows the seasoning to bloom into the dish and influence the direction of the overall finish. With both the aromatics and seasonings categories originating from a wider range of options than a typical/specific protein, there are infinite combinations to be enjoyed, which can be seen in the way cultures around the world use similar ingredients to create signature flavors and cultural twist.

So now let’s look into the ”why” potion of the recipe. Items that fall into the main ingredients category are kind of self-explanatory. But for the basics of the aromatics category, we look to items such as onions, peppers, carrots, celery, fennel, tomatoes, mushrooms, etc. and their job; also known as the “why” as in, why we use certain aromatics in a dish, is not only to affect the aroma of a dish, but to also influence and enhance the undertones of the main ingredient. For some perspective on this let's take a look into the basic ingredients of a gumbo... we know that the main ingredients are usually chicken, sausage, shrimp, etc. But here the aromatics (celery, okra, onions, tomatoes, peppers, etc.) help round out the taste of the main items without completely overpowering their flavors. Make sense? Another example would be something like, a beef stew or a chicken pot pie. The main ingredients are obviously the beef or the chicken, but the aromatics (carrots, potatoes, celery, peas, etc.) help round out the taste of the dish.

Understanding how a recipe works can be the determining factor in understanding which ingredients will play well together, and which substitutions will work best.

So now at this point, we have the flavors in place, and we’ve complimented the main ingredients with the aromatics. Now its time to add the seasonings that create the punch and accent to the dish to create the finish.

It almost goes without saying that salt and pepper are considered master spices nearly world over, even though not everyone uses them the same way. However, because the category of seasonings brings into focus things like, herbs and spices which have drastically different flavor profiles, spice blends and combinations of seasonings can take your dish in a variety of directions.

For example, spices can influence a dish to become, savory or spicy, (as in when using seasonings such as garlic powder, raw ginger, or dried thyme) or they could lend to the flavors being more earthy or herbaceous (as in using dried mushrooms or fresh sage etc.)

To keep perspective on this category it may help to consider the seasonings, as more of a phase in the cooking space, meaning, it goes into the dish during a certain part of the cooking or serving process. Because items like garlic, ginger, honey or even spicy peppers can fall into both the aromatics and seasoning categories, what they actually bring to a dish is determined by what phase or when they’re added to a dish, which can vary from recipe to recipe. But to keep things uncomplicated, let’s digress and stick to the basics.

Think back to the gumbo. Now imagine changing the heat/spice level with a few dashes of cayenne, or hot sauce (which is also made of spicy peppers), or a chipotle powder for a spiced and smoky finish.

Or think about a freshy prepared salsa; now imagine it with a splash of tequila, sour orange or lime zest, or even roasted garlic or fresh cilantro.

 These are just a few basic examples of how seasonings can transform a dish from good to great.

Still not clear? Let’s see how this would actually translate when we look at a written recipe. Try dissecting two other simple recipes just for good measure, and maybe this will help the recipe mysteries of the “what” and “why" to become a little clearer.

Simple Chicken & Black Bean Soup

Diced Chicken

Black Beans

Onions

Celery

Diced Tomatoes

Chicken Broth

Thyme

Paprika

Salt & Pepper

Can you see the three categories? Take another look. The main ingredients (chicken and black beans) are listed first. Followed by the aromatic minus the chicken broth, and finally the seasonings (thyme, paprika, salt & pepper). The chicken broth, in this case falls into the sub category mentioned earlier, known as the “vehicle” or what carries the overall flavors of the dish to support the taste; and because soups are inherently part liquid, this makes the broth a necessary component of the dish. How about dissecting one more recipe?

Recipe Makeover: Broccoli Casserole

Broccoli

Brown Rice

Chopped Chicken

Diced Onions

Diced Red Peppers

Mushrooms

Velouté (Sauce)

Monterey Jack Cheese

Salt & Pepper

Can you see the categories here? The main ingredient (the broccoli and chicken) the aromatics, (onions, peppers, mushrooms), and the seasonings (just the basic salt and pepper). Here the sauce acts in another sub categorical capacity, known as the binder, and can you guess what the rice is for? That’s right, the rice is the vehicle!

But what about assembling cold foods like salads, salad dressings, sandwiches and the like? Well, the same principles apply. Even though you may not be adding any heat to the process, the ingredient categories are still the same. Main ingredient, aromatics, seasonings, and in some cases, sauces.

Conclusion

Now that you have a better understanding of the 3 main ingredient categories to a basic recipe, being able to determine “why” the ingredients are listed and “what” they bring to the dish will make cooking the dish much easier to execute. And because you’ll have a better understanding of when to add them, this should give you a better idea of what to expect. Remember, main ingredients typically go first, followed by the aromatics, and finally the seasonings. And with that, you‘re now armed with knowledge to begin cooking like the professionals do. No sleight of hand, and no gimmicks!

Okay, but... when you're actually using a stove and cooking over the heat, how do you know which pan to use; 🤔 because not all pans hold and distribute heat the same way... or do they?

😉... stay tuned...