Constructive criticism of submitted recipe?

vvvanessa added almost 2 years ago

i've had swapped many messages with other food52 members regarding their recipes and mine. if i really wanted feedback on a recipe and knew that someone had actually tried it out, i would feel fine sending a message to ask how it went.

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Cynthia is a trusted source on Bread/Baking.

added almost 2 years ago

Oh, absolutely. I get comments regularly about modifications or substitutions food52ers have made to recipes of mine, and it's always interesting. This is a very generous community.

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sexyLAMBCHOPx added almost 2 years ago

I agree with both answers. The private message option is wonderful for dialogue and feedback that may not warrant a posting in the comment section; also great to get to know another member better.

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Barbara is a trusted source on General Cooking.

added almost 2 years ago

I agree--if you don't ask you never learn. But if you don't get a response, don't take it personally-- a lot of people's private email gets sent to spam--mine did till I changed it to a gmail acct.

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SKK added almost 2 years ago

I agree with everyone above! I love getting feedback and it is always an honor when people ask me for feedback. This is a wonderful community!

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creamtea added almost 2 years ago

Thanks, all. it was supposed to be tested for Ed. Pick but didn't make the cut; I can guess several possibilities why results may vary or even (horrors) fail. I'd really like to know!

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SKK added almost 2 years ago

Of course you would like to know because your recipes are amazing. Hope you will ask!

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creamtea added almost 2 years ago

Thanks so much, SKK. What is amazing, though, is the alchemy. Have realized since joining this community that A) it can quite a lot of work and focus to create some recipes, esp. in the space of one week. Quite a challenge to create something new with results that can be duplicated every time B) some recipes just come together in minutes and work perfectly or finally C) some evolve over years and can almost be made blindfolded yet are nearly infallible.

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SKK added almost 2 years ago

@creamtea - yes I agree. And you are advanced. I am still stuck on transferring my dishes into a recipe that others can follow. That takes longer than shopping, cooking and cleaning up x 10!

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creamtea added almost 2 years ago

I don't know if I'm advanced, but, yes, very time consuming and challenging to put into words & measurements that others can follow (esp. with a hungry family waiting patiently). I don't measure salt, pepper, oil, or vanilla anymore, so I have to stop myself (scooping salt out of my cupped palm to measure with a measuring spoon). I used to read Gourmet magazine religiously for years, and their "format" & wording is kind of stuck in my head, so I just go with that. Cleanup, though, takes me FOREVER.

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Federico_ added almost 2 years ago

Let me add my voice to the chorus. We're here to learn from one another and to tweak recipes until we get them just right. Of course you should query about how things came out and constructive criticism is always welcome, I think, by most members of this site.

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Cynthia is a trusted source on Bread/Baking.

added almost 2 years ago

Yes, I agree that the process is time-consuming. But better that than winging something that just doesn't work for another cook who can't read one's mind. And more's the better that the submission cycle had been lengthened.

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creamtea added almost 2 years ago

Thank you all, I did have the conversation with another member. Boulangere, I'm with you on the longer time period; it can be pressured to come up with recipes for flavorful dishes within the space of a week; barely time to test & refine it more than once or twice, unless it's an old familiar "friend."

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