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Sep 9, 2004 5:50pm
recipe flow
I just saw Cooking For Engineers' recipe for tiramisu. Also the meat lasagna. The recipe graphics are excellent process flow diagrams:
| about 20 lady's fingers | dip | layer & spread twice | cover | |
| 2 shots espresso | mix & chill | |||
| 1/2 cup coffee | ||||
| 1 cup heavy whipping cream | whisk to stiff peaks | fold | ||
| 1 lb. mascarpone cheese | mix | |||
| 1/2 cup granulated sugar | ||||
| 3 tablespoons rum (or brandy) | ||||
| cocoa powder | ||||
| shavings of unsweetened dark chocolate | ||||
They're similar in spirit to Gantt charts, but more compact, and (I think) more readable by cooks not experienced in project management ephemera. I especially like the clarity of task divisions: recipes are often confusing when they dictate sequence for tasks that really could be done in arbitrary order, and these diagrams clearly show which step of the recipe depends on others. I'm not sure how they might handle ingredients used in multiple parts of the recipe -- should sugar be listed twice in the ingredients column at left, if it's used twice? -- or whether there is a need to explain the actions in more depth.
For recipes aimed at engineers, I guess they have to keep such things simple to begin with. No port reduction sauce for you, now where's that TPS report?
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