where do you guys get your recipes?

where do you guys get your recipes?
all the big recipe sites aare just wall of text and image while the recipe is hidden away.
i just want no BS good recipes.
no i dont want 7 paragraphs shilling your cookbook, your newsletter, your story about your hometown in austria or whatever.

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  1. 3 weeks ago
    Anonymous

    I use an app called yummly. But it's really just a collection of links, so occasionally you stumble upon a shitty blog. But it does list the ingredients without sending you to the method

  2. 3 weeks ago
    Anonymous

    >all the big recipe sites
    Escape ((Google's)) artificially limited presentation which exists only for ad revenue, and explore the real, wider Internet. Maybe even learn a little bit of foreign language. For example, almost 0 bullshit here:

    https://www.russianfood.com/recipes/recipe.php?rid=172401

    • 3 weeks ago
      Anonymous

      Translations seem to do well on this site. Seems like a fun thing to explore a bit at least.

    • 3 weeks ago
      Anonymous

      I've always wanted to try Russian food. Thanks anon

      • 3 weeks ago
        Anonymous

        That's a pretty wide category, and like any recipe sites you'll get a lot of personal dishes rather than standard/common dishes, but once you've identified a few dishes to try then yeah, it's nice, partly because for common dishes there are usually multiple entries so you can compare them to understand the general theme.

        You guys might also like Cooking for Engineers, you just need to get used to the autist layout with the formatted ingredients at the bottom:

        https://www.cookingforengineers.com/recipe/108/Banana-Nut-Bread

    • 3 weeks ago
      Anonymous

      >russianfood
      hiv, poverty and war crimes?

  3. 3 weeks ago
    Anonymous

    america's test kitchen (less so after chris left though), milk street, people like rick bayless, glen and friends, and foodwishes
    I don't follow recipes very often though and just throw together a stew or a braise or a meat seasoning with whatever spices I feel like that day, but those are the resources that I use to find stuff outside my wheelhouse
    america's test kitchen costs money, and milk street locks older recipes and recipes that weren't featured on the show behind a paywall as well. pretty gay, but you can often find people reposting them online for free, and even just the recipes featured on the shows are good enough most of the time

    • 3 weeks ago
      Anonymous

      seconding atk. you can get a sub for like 36 a year or some shit during sales. Also NYT cooking. I used to be vehemently anti paywall but they broke me. I'll pay the 4 dollars a month to not have to sift through ai generated blogs for a half hour every time I want to try something new.

  4. 3 weeks ago
    Anonymous

    Usually from my daytime shows. My favorite is Phil Vickery on This Morning.

    • 3 weeks ago
      Anonymous

      Are the recipes on those shows ever any good?

      • 3 weeks ago
        Anonymous

        Depends what you mean by good. I’m not that anon and I’ve never made a recipe from a show like that, but in general terms, shows like that do hire competent cooks/chefs and they do have a general sense of what they’re doing. So the food will definitely taste pleasant to eat. But, are they showing the epitome of the dish? Of course not. There’s levels to everything and the type of talent on the shows tends to be mediocre and their target audience are stay at home moms, that want easy dishes to make, not super sophisticated, authentic and refined recipes. They just want things they can throw together for their family. Plus the recipes are made to fill a specific time slot, and don’t go into the nuances and small details of making things taste as good as they can. Like taking the time to really brown foods, or cook things down to develop deep flavours. It’s all just thrown together and presented in a way to make it seem quick and easy.

        So to answer your question, is it good? By stay at home mom with limited cooking knowledge? Yes. By autistic cooking standards? No, not even close.

    • 3 weeks ago
      Anonymous

      I love Phil and Holly so much. It's so sad what happened with Phil, but they were dynamite when they were on.

  5. 3 weeks ago
    Anonymous

    i throw ingredients at ChatGPT and ask it to give me a recipe

  6. 3 weeks ago
    Anonymous

    I search on bing until I find an article I like. but at the same time i'm also watching youtube videos on how to make the dish. I combine the knowledge together and create my own recipe from the two sources.

  7. 3 weeks ago
    Anonymous

    GeneraIy, I just see what items I have available and I try to make something tasty. For more complex foods I dictate my mom to make them.

  8. 3 weeks ago
    Anonymous

    >Google recipe
    >click link
    >ctrl f "tbsp" or other such common measurement for recipes
    >skips scrolling through all the bullshit in Nancy's blog

  9. 3 weeks ago
    Anonymous

    where is the recipe for that beef stew? i use this cook book very straight forward recipes.
    https://becht-boeken.nl/product/wannee/

  10. 3 weeks ago
    Anonymous

    cooking.nytimes
    budget bytes
    smitten kitchen
    king arthur for baking
    allrecipes occasionally

  11. 3 weeks ago
    Anonymous

    ancestral blood memories

  12. 3 weeks ago
    Anonymous

    I'd probably be seeking a non-American site, as their recipes tend to be a bit toddler-like.

  13. 3 weeks ago
    Anonymous

    I get it right here: on Culinaly.
    No but seriously I just I'll just write down a recipe in my backlog whenever I come across one I like and every week I'll try to incorporate a couple in my rotation.

  14. 3 weeks ago
    Anonymous

    Recipes are for people that can’t cook or who are beginners. When I want to make a particular dish that I’m not fully knowledgeable about, I’ll research it, look into its history and maybe I’ll look at a bunch recipes and see the common themes and what the general consensus is on the ingredients for a dish, but then I’ll take what I’ve researched and apply my own cooking knowledge to it and try to create something that I personally think is right. I’ll then evaluate it while I eat it and consider if I could change or do anything differently next time to make it better and improve on the dish.

    • 3 weeks ago
      Anonymous

      See, even though you're pompous and obnoxious, I'm glad for your input. When I started frequenting this site, I expected the likes of yourself to be commonplace... Instead, there's an abundance of man-child weebs with the usual psychological neoteny, they have no discernable taste, no base knowledge. They're likely the same mongoloids discussing the relative merits of their dogshit fast food. Keep it up, trite and arrogant anon!

    • 3 weeks ago
      Anonymous

      Dude, shut up.

    • 3 weeks ago
      Anonymous

      "What I do is look at recipes and create a recipe from the recipes. But I don't use recipes."

    • 3 weeks ago
      Anonymous

      same here

    • 3 weeks ago
      Anonymous

      I have perfected making chili or stew without over cooking the meat.

      I sous vide the meat medium rare for 8 to 12 hours cook everything that would go in to the recipe separately and then bring them together for perfect texture and flavor.

      • 3 weeks ago
        Anonymous

        >physical books
        >in 2024

    • 3 weeks ago
      Anonymous

      How do I not be a beginner?

  15. 3 weeks ago
    Anonymous

    If I'm looking for a specific recipe, my first stop is America's Test Kitchen (subs are pretty cheap) followed by the more reputable web sites like Serious Eats for instance. Only if those let me down do I go googling. ATK's recipes are usually GREAT except for that rare occasion when they go full moron and are like "We made this weeknight ten-minute spaghetti better by making our own Parmesan."

  16. 3 weeks ago
    Anonymous

    Cooks Illustrated
    Serious Eats
    The Staff Canteen

    • 3 weeks ago
      Anonymous

      I would second Serious Eats. They have lots of articles that feature a recipe, but almost always you can scroll to the bottom, skip the wall of text, and find a link that goes directly to the recipe with no bullshit. They also have excellent tutorials on basic skills and some more advanced techniques, as well as workarounds for if you don't have a particular expensive piece of equipment or if you live in a small apartment with a limited kitchen, etc.

      Saveur is similar, although more focused on the restaurant world they also have good recipes.

      • 3 weeks ago
        Anonymous

        >saveur
        looks sick, thanks jumbooli

  17. 3 weeks ago
    Anonymous

    Buy some old cookbooks. I found those of Escoffier or Bocuse were the best as they have advanced but short and straight recipes as they are pretty formularic.

  18. 3 weeks ago
    Anonymous

    >all the big recipe sites aare just wall of text and image while the recipe is hidden away

    >Scroll, scroll, scroll, scroll
    >OK here's the recipe
    >Highlight, copy, paste as plain text into Word
    >If good, save for future use

    Wala.

  19. 3 weeks ago
    Anonymous

    I... just cook... I don't really know how else to answer that. I'm making beef stew right now. It's simmering in the kitchen. I didn't look up a recipe. I just seared the meat, made the roux, re-added the meat, added the stock, brought it to a boil and I've been slowly adding vegetables I've at a time, longest to cook first (carrots) then less time (potato) and less (will add onion in about five minutes) them quick cooking (frozen peas ten-ish minutes after the onion). I didn't have to look up a recipe. I just know.
    Oh, and this meat? I bought a rib roast, cut the meat off, cut THAT into steaks and froze them. The stew meat I'm using is the remaining rib bones and a few cubes of round.
    No one taught me how to butcher, either.

  20. 3 weeks ago
    Anonymous

    Chef John from Foodwishes.com

  21. 3 weeks ago
    Anonymous

    I just throw shit in the pan and pray

  22. 3 weeks ago
    Anonymous

    Buy a 1950s-1970s Betty Crocker spiralbound cookbook on eBay for $10. No, they aren't a meme and most of the recipes in there are gems and anything but generic.

    • 3 weeks ago
      Anonymous

      Yeah probably, based on the presumption that back in the day you wouldn't pay to have something printed (and potentially take a loss) unless it was actually tested, unlike MyShittyFood2024.blog where anyone can post anything and it's all just a scam to get you clicking their Amazon affiliate links and subscribing to their OnlyGram.

  23. 3 weeks ago
    Anonymous

    I like to translate foreign dishes and search for recipes in the native language. Theres a surprising amount of foreign cooking videos on youtube as well

    • 3 weeks ago
      Anonymous

      >american learns that other countries also have youtube
      lol

      • 3 weeks ago
        Anonymous

        >american learns
        the frick you say to me?
        I didn't learn shit.

  24. 3 weeks ago
    Anonymous

    A fellow stewchad. How do you prefer yours? I base mine off of this recipe:
    >https://www.daringgourmet.com/irish-beef-guinness-stew/#recipe
    I add extra Guinness and beef stock so I have enough liquid to dip bread into it.

  25. 3 weeks ago
    Anonymous

    I have a binder full of recipes that my mom wrote, a handwritten copy of her own binder I used through my childhood with all the recipes she's collected over the years.

  26. 3 weeks ago
    Anonymous

    Allrecipes has been around for over like 20 years and you’ll get everything from the best of the best to some redneck aunt’s favorite casserole that looks like liquid shit. The reviews are reliable because you can tell if it’s slop or legit by how people write about it.

  27. 3 weeks ago
    Anonymous

    I use recipe books, and then make every recipe in them rather than picking and choosing
    Yes, I kiss a lot of frogs

  28. 3 weeks ago
    Anonymous

    >where do you guys get your recipes?

  29. 3 weeks ago
    Anonymous

    >pointless "I don't use recipes!" flex
    no one is impressed.

  30. 3 weeks ago
    Anonymous

    Ever hear of cookbooks?

  31. 3 weeks ago
    Anonymous

    Reddit because the upvoting system works to find good recipes. Just search for something you want to do and do the most upvoted and complimented recipes.

  32. 3 weeks ago
    Anonymous

    I don't like to put potatoes directly in a stew, it just makes everything starchy and saponin-y. If you need your stew to thicken just reduce it, a good tomato sauce+red wine or stout beer base will reduce to an amazing thick stew, some people add a touch of gelatin but I've never needed it. Serve roast or baked potatoes on the side, or serve the stew in a ring of mashed potatoes

    • 3 weeks ago
      Anonymous

      You can use a Beurre Manié to thicken a stew. You just mix flour and butter together to form a paste, then mix a small amount at a time through your stew until you reach your desired thickness.

  33. 3 weeks ago
    Anonymous

    marlboro cookbooks are all you need

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