CZ:Recipes

CZ:Recipes will contain guidelines for adding recipe pages to the food categories and clusters. These are relatively new concepts at Citizendium, so these guidelines will be evolving over time.

Heading and format standards

Because recipes vary in complexity, there will have to be some flexibility in format. Proposed headings:

• Ingredients
• Preparation
• Servings
• Notes
• Category
• Related recipes

Categories

Broad categories

• Appetizers
• Beverages
  • cocktails and spirits
  • non-alcoholic
  • punches
  • wine
• Breads
• Breakfast
• Desserts
  • Cakes and confections
  • Gelati and ice creams
  • Pies
  • Puddings
• Meats
• Noodles
• Pasta
• Rice
• Roasts
• Salads
• Sandwiches
• Sauces
• Savories
• Seafood
• Side dishes
• Soups
• Stews
• Sushi
• Vegan
• Vegetarian

Ethnic cuisines

• Asian
  • Chinese cuisine
    • Chinese cuisine/Catalogs
      • Almond Pressed Duck
  • South Asian
    • North Indian
    • South Indian
  • South-East Asian
• African
• European
  • British
  • French cuisine
    • French cuisine/Catalogs
      • Lyonnaise potatoes
      • Tartiflette—recipe included
  • Italian cuisine
    • Italian cuisine/Catalogs
      • Bolognese sauce—recipe included
      • Vitello tonnato
  • Mediterranean
• Middle Eastern
• North American
  • African-American
  • Asian-American
  • "Continental"
  • Southern
  • Tex-Mex
• South American
• Pacific

Techniques

• Baking
• Barbecuing
• Blanching
• Boiling
• Braising
• Broiling
• Creaming
• Cryovacking (Sous-vide)
• Deep-frying
• Fermenting
• Frying
• Grilling
• Open-air cooking
• Pickling
• Poaching
• Preserving
• Pressure cooking
• Roasting
• Salting
• Sautéing
• Scalding
• Simmering
• Smoking
• Sous Vide
• Steaming
• Stir-frying
• Tempering

Example

Ingredients 9 pieces dried (salt) cod 3 kg peeled potatoes 2 cloves garlic 5 eggs olive oil chopped parsley olives Preparation Boil the cod, potatoes and eggs, having cut the cod in strips and removed skin and bones. Slice the peeled potatoes with the eggs. Sauté in olive oil, with wheels of sliced onion and chopped garlic until the onion is yellow. Alternate layers of cod, potato, egg and onion in casserole dish. Bake in oven. When done, sprinkle with grated parsley and olives to taste and serve. Categories - Seafood, European cuisine Related recipes - Insert related recipe here

Okay, here's another example, with somewhat more explicit details, although I've added your *excellent* headers around the top and bottom:

A recipe for Bolognese sauce The following recipe was inspired by that detailed by Marcella Hazen in her iconic book but has been modified in several small ways and has been completely rewritten. It is, however, well within the classic definition of a ragù as promulgated by the Italian Academy of Cooking.

Number of servings: 12 to 16 as a first course, 6 to 8 as a main course

Time of preparation: 1 hour for initial preparation, 2 to 8 hours for final cooking; may also be done partially or wholly in advance

Difficulty: Easy to do but relatively painstaking and attention must be paid while various stages are cooked so that they do not burn

Ingredients 2 tablespoons olive oil 3 tablespoons butter 3 ounces pancetta or bacon, finely chopped 1/2 cup minced onion (1/2 medium onion, or 2 ounces) 2/3 cup minced celery (3 medium stalks, or 3 ounces) 2/3 cup minced carrot (2 medium carrots, or 3 ounces) 2 medium cloves garlic, peeled and finely minced 1/2 pound plus 2 ounces ground beef (10 ounces) 1/4 pound plus 2 ounces ground pork (6 ounces) 1/4 pound ground lamb (4 ounces) 1/2 teaspoon black pepper, altogether, plus probably a little more 1 teaspoon salt, plus a little more 1 cup whole milk 1/4 teaspoon nutmeg — plus a little more, to taste 1 cup dry white wine or 3/4 cup dry white vermouth 35 ounces canned tomatoes — whole, chopped, or crushed (1 28-ounce can plus 1/2 of a 14-ounce can, or 2-1/2 14-ounce cans) 1 medium (14-ounce) can unseasoned tomato sauce sprinkling (1/16th teaspoon) red pepper flakes, plus probably a little more 1 teaspoon sugar 1/2 dry cup red wine 1 cup water, plus more as the sauce cooks, in ½ cup increments Preparation Chop the pancetta by hand; pulse the onion, celery, and carrots in the food processor until fairly fine but not mushy. Heat the oil and butter in a large casserole and cook the vegetables and pancetta over medium heat for 2 or 3 minutes. Mince the garlic in the food processor, add to the vegetables, and stir another minute. Add the meats, the salt, and 1/4 teaspoon of the 1/2 teaspoon black pepper. Raise the heat to high and cook, stirring, until the meat has lost its red color. Add the milk and cook until all the liquid has bubbled away. Be very careful not to let the mixture burn. Add the nutmeg and white wine and cook until the liquid has completely evaporated. Once again, be very careful not to let it burn. Pulse the tomatoes (if necessary) in the food processor, then add to the pot, along with the sugar, the red wine, another 1/4 teaspoon of black pepper, the tomato sauce, a tiny bit of red pepper, and the water. Taste carefully for more salt, pepper, and nutmeg. Bring to a simmer, then place on a heat diffuser, reduce the heat, and cook uncovered at the barest simmer for 3 to 8 hours, stirring from time to time, and adding water from time to time. Don’t let it burn! Do not remove any oil that rises to the surface — stir it back in. Cook down to a nice consistency. The longer the cooking the better the sauce, apparently, at least up to 8 hours — after that there may be a point of diminishing returns. Serve on buttered pasta with Parmesan cheese. Categories: Pasta, Sauces, Italian cuisine Related recipes: Tagliatelle

I could certainly live with that format, although I think it ought to be a little bit *wider*....

In fact, I think that this is a major step forward.... Hayford Peirce 23:07, 17 March 2008 (CDT)

I took out the width syntax from your table. We should probably keep it variable depending on the content. Either that, or just make the box almost as large as the screen width by default. I can do some pretty basic layout type stuff, but we might want to grab Robert and get him to give us a nice, polished template for this once we get a firmer grasp on what we ant. --Todd Coles 23:19, 17 March 2008 (CDT)

Righto, I figured it wouldn't be hard to change the width. As you say, we can always try to rope in Robert at some point. Let me take another look at it tomorrow and see what it looks like then.... Hayford Peirce 23:59, 17 March 2008 (CDT)

I'd put the ingredients section in another box inside that's a slightly different color. And possibly a graphical representation for time. And a graphical difficulty rating. And a more visible number of servings. Hell, I'll just make up something here in a few minutes. --Robert W King 12:00, 18 March 2008 (CDT)

Robert, see the discussion page for comments from Todd and me about time and difficulty....Hayford Peirce 12:12, 18 March 2008 (CDT)

I know there's some debate over it, but the content isn't so much as an issue for me (as I don't cook), but I can easily implement a template that allows such flexibility to be determined by the actual authors, so in the regard of what the actual time and difficulty values are per recipie, they are irrelevant to me. What is relevant is that I add that capability to be determined to the template. Do you agree or disagree? --Robert W King 12:27, 18 March 2008 (CDT)

So far there's just Todd and me who have discussed this. If you *do* add them to the template, would it be easy to take them out later if the consensus is that they shouldn't be there? I'm all for having as much information as possible. In which case, why don't you add a Special Equipment thingee too. This would be used (if people agree) only for stuff like: 30-gallon pot; electric fan to dry duck's skin; 200 champagne glasses, etc. etc. Otherwise the assumption is that the cook has the normal kitchenware available. Hayford Peirce 12:43, 18 March 2008 (CDT)

It's easy to add or remove anything. --Robert W King 12:45, 18 March 2008 (CDT)

Robert, when you get the template figured out the way you want it, can you post it here so we can discuss it? --Todd Coles 20:04, 18 March 2008 (CDT)

Guidelines for editing

• The subpage will be limited to representative, even iconic recipes and variants of dishes. This will not be an "add your own recipe" subpage.

We're going to have to consider this very carefully before making a firm decision. My understanding is: the ingredients listed in a printed and published recipe are NOT copyrightable, or subject, say to a trademark. BUT, the *instructions* cannot be directly copied. So, for instance, we could open Julia Child's Mastering the Art of French Etc. at random, copy out all of the ingredients and the quantities for making, oh, blanquette de veau, BUT we would have to *substantially* rewrite her instructions for how to put everything together. Okay, this is no big deal, you say. The problem is, how many people are going to want to find a well-known, or "iconic" recipe, and then spend a lot of time formatting it and rewriting it? Tres peu, I would say. But what a lot of people *might* be doing, is what I myself have been up to for, oh, the last 25 years now: finding recipes that I liked; cooking them; modifying them according to my own whims; *correcting* them sometimes (even Great Julia nods from time to time, at least in the early editions of her books); and then eventually setting them down in computer form for *my own* collection of recipes. The recipes that I have so far put into CZ, or the photo galleries of various items that I've cooked, have, in fact, come directly from WordPerfect recipes that I have converted to RTF and then reformatted for CZ requirements. In a very real sense, therefore, the recipes I've put in here *are* my recipes, even though the Bolognese sauce, for instance, is about 90 to 95 percent Marcella Hazan in terms of ingredients and technique, but about 95% rewritten by me. The point of all this, therefore, is that I don't think we want to ban out of hand *other* people putting in their own recipes. Otherwise we may never get any additional ones. I am, however, on this matter very much open to suggestions and discussions with others.... Bon appetit! Hayford Peirce 19:56, 19 February 2008 (CST)

• Recipe subpages shall not editable without prior discussion and agreement of a food editor, or in his or her absence, interested authors.

Yes, I think this is vital. Suppose I *do* find the original Paul Bocuse recipe (iconic, even) for, let's say poached salmon with sorrel sauce (maybe that's the three Troisgros Brothers' recipe, but it is, or used to be, pretty iconic). If I go to the trouble to copy it, rewrite it so that it becomes original, etc., etc., then put it into CZ, I sure don't want Ro, hehe, coming along and changing the butter to duck fat or the white wine to Bourbon. [That should be 'Reau', surely? - Ro Thorpe 11:59, 23 February 2008 (CST)][Rôt or Reaux, now that I think of it.... Hayford Peirce 13:03, 23 February 2008 (CST)] I really don't think this will ever be a problem at CZ, but we should be clear about this matter from the start. (It seems strange, but of all the *hundreds* of article I worked on at WP and kept on my watchlist, I would say that the Mayonnaise article was and still is the most vandalized. Go figger....) Hayford Peirce 19:56, 19 February 2008 (CST)

• Recipe pertaining to different countries and states may be verified by some citizens belonging to that country or state.

• When mentioning a technique in a recipe, be sure to include wikilinks so that readers unfamiliar with the technique can easily find out more information about it.

Related links

Template:Nutrition