Cooking Thread~ Recipes & Things

[Papi Chulo]

Recipe

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This is perfect I ll try and make some tomorrow if I finish work early , thank you

 

[gadrial]

Happy july 4th, here is my preferred recipe for slow cooker chili

Spoiler: Recipe

Slow Cooker Chili​

Ingredients

• 2 lb. ground beef or ground turkey
• 1large onion, chopped
• 2 tbsp. tomato paste
• 2 (15-oz.) cans kidney beans, drained and rinsed
• 1 (28-oz.) can crushed tomatoes
• 1 can beer (brown ale recommended)
• 4 cloves garlic, minced
• 1 tbsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. paprika
• Pinch cayenne pepper (optional)
• Kosher salt
• Freshly ground black pepper
• Shredded cheddar, for serving (optional)
• Fritos, for serving (optional)
• Thinly sliced green onions, for serving (optional)

Directions

Heat a large skillet over medium-high heat.
Add beef and onion and cook until meat is browned all over, about 4 minutes. (It doesn't need to cook all the way through!) Drain fat, then stir in tomato paste.

In a large slow cooker, combine beef mixture, kidney beans, crushed tomatoes, beer, garlic, chili powder, cumin, oregano, paprika, and cayenne. Season with salt and pepper.

Cook on low for 6 and up to 8 hours. (The longer it's in the slow-cooker, the more flavor it gets.)
Taste for seasonings. Serve warm with cheese, Fritos, and green onions, if desired.

 

[Hellhound_dow]

Eggroll in a Bowl

Ingredients:
A bag of coleslaw mix (either regular or broccoli slaw)
A tube of pork sausage, any flavor except maple.
1 tablespoon of garlic (a little more if you like garlic)
1 teaspoon ginger
1 tablespoon Onion powder
1 teaspoon white pepper
2 tablespoons sesame oil
1/4 cup soy sauce (more of you prefer)
1 cup mung beans
1 bundle of green onions chopped

Instructions:
Fry your sausage and drain the grease if there is a lot. After draining add the Sesame Oil, Slaw Mix, and your dry ingredients. When the veggies reach your preferred texture (between al dente and squishy) add the Soy Sauce. Serve over Rice or without.

I prefer mine with sweet and sour sauce mixed in so here's a recipe for that also.

Ingredients:
1 Cup canned pineapple juice
3/4 cup light brown sugar, packed tight
1/3 cup rice vinegar
3 tablespoons ketchup
2 tablespoons soy sauce
1 1/2 tablespoons corn starch dissolved in 2 tablespoons water.

Instructions:
Place all of the ingredients, except the corn starch slurry, in a small saucepan and bring to a boil. Stir in the corn starch slurry and simmer for another minute until thickened, stirring constantly.

 

[Biigoh]

View: https://www.youtube.com/watch?v=aGJS7YFcP78

 

[TheGrog]

I rather like chili oil, but I prefer the Chinese Cooking Demystified recipe. They go into quite a bit more detail.

 

[Sinner_sb]

I rather like Mikey Chen's recipe, even then I don't follow it 100%, I alter and customize it depending on what I have on hand or how spicy I want it to be. Homemade chili oil can be personalized to fit your own taste and preferences, I actually posted my recipe and method here in this thread.

Anyway, chili oil is great and I always have some in house, both homemade stuff and commercial stuff, they taste very different because their recipes and even my own recipe changes depending on what chili and seasonings I use, my most recent batch used a chili and lime seasoning that I had purchased that was threatening to go bad so I used it in place of regular chili flakes, this batch as a nice citrus and sour taste to it.

 

[Somebody]

Kashmiri Pink Tea recipe.

A delicate taste, a faint pink blush, and the aroma of cardamoms and cinnamon, pairs well with saltier snacks. It's best to make a big batch and refrigerate than to try to make one from scratch every cup or so.

Also called Qaimaq tea in Afghanistan, served with a teaspoon of clotted cream (the Qaimaq in question) on top.

Note: this makes about a litre or so of kehwa, which is basically the brewed tea absent milk. This recipe is a slightly modified version of the Samovar Tea from Kashmiri Cooking—the main differences are that I add star anise, add the baking soda at the start, and hold off on the milk, salt, and sugar until it's time to serve.

Cooking time: Minimum 1 hour 10 minutes.

Ingredients:

• 4 cups room temperature water
• 2 cups ice water
• 4 green cardamom pods, split open
• 1/2 inch stick of cinnamon
• 1–2 star anise pods
• 2 teaspoons of loose leaf green tea
• A pinch of baking soda, roughly a bit more than maybe 1/4 teaspoon?

Steps:
Throw everything except the ice water together in a pot on low heat and let it cook for at least an hour. Make sure the heat is low and you're starting with a cold pot and lukewarm water at most. You're not boiling the tea, you're steeping it. I'll usually stick it on the back burner on a moderate heat. The longer you can keep steeping it, the better—some places will even steep the tea overnight. That's a bit too extreme though, so I'll usually call it quits when half the water's boiled off. By this point, your tea should be a deep red color. If it looks more greenish-black than red, add a tiny bit more baking soda and cook for a few more minutes.

Once half the water's boiled off, throw in the ice water, then use a ladle to aerate the tea by pulling a ladle out and pouring it back into the pot from a height. Wear an apron or an old shirt, this'll probably splash a lot. The aeration has he added bonus of also adding air to the tea, slightly deepening the color. The ice water is to shock the tea—otherwise, the tea will quickly degrade to a ruddy brown color. Bottle and store in the fridge, it'll last up to a week or so.


To serve:
For a cup of tea, add about a quarter of a cup of milk to almost a cup of the kehwa, two tablespoons of sugar, a pinch of salt, and simmer in a pot until the milk climbs halfway up the pot, or five minutes pass, whichever comes first. Afterwards, you can adjust the salt, sugar, and milk to your taste, even omitting the sugar entirely and adding some more salt. I'd advise to keep the amount of milk low, no more than 1 part milk to 2 parts kehwa (or 1/3 cup milk for every 2/3 cup kehwa), this is a very delicate tea with a very mild flavor and a very light color. You're aiming for a pink tea, though it's unlikely you'll manage a hot pink one like the ones you'll find on the streets of Lucknow, but I'm pretty sure most of them are adding food color so you're already better off than them.

 

[Sinner_sb]

Improvised toppoki

Alright, I will first and foremost say that this isn't a traditional recipe or method of making toppoki. As I say in the name it is improvised, I currently live in Japan and proper toppoki rice sticks/dumplings are super expensive and come in very small amounts specially for the high price demanded. So outside finding it on super discount sales I don't normally buy them or the instant kind, so if I want to eat toppoki I need to make it this way. It lacks the proper chew of the original but as far I am concerned it is good enough for me.

Once I learned how to use gochugang properly I made a point of always keeping a tub of it on my fridge for Korean style dishes. Since it doesn't go bad it is one of many pantry items that I keep to cook specially when I want something a little different. This recipe's value might change depending on where you live and how easily and cheaply you can get the gochugang paste, toppoki and the replacement for it dry mochi.

Ingredients:

5 to 10 blocks of dry mochi, the type that is usually dry grilled in Japan

1 tablespoon of gochugang, or more if you want spicier

3 tablespoons of soy sauce, not traditional but I like it

1 tea spoon each of hondashi and chicken stock powder, the chicken stock powder might need to be adjusted depending on the saltiness of your brand

Toasted sesame oil to finish

Optional ingredients:

Alright here is where I put the ingredients that I sometimes use or omit, some aren't traditional and others are, the ingredients above are the mandatory stuff that every recipe I found ask for or I feel that are needed, the ones below aren't must adds.

Half a bunch of Green onions chopped

1 onion sliced or cut into large cubes

Ground Black pepper to taste

Toasted sesame seeds to taste

Korean chili flakes, these are mandatory in some recipes, but I don't use them as I don't like when my food is so spicy that I can't taste it, so you can add to the sauce mix or do as I do and omit

2 to 4 Boiled eggs, add as much or as few as you like

Fish cakes, I don't normally add these because I can't find Korean style ones, and I usually don't use Japanese style fish cakes or sausages here

Cheese, it is very common in Korean food, I don't usually add any, but occasionally I toss a handful of shredded cheese into it


Directions:

Mix the gochugang, soy sauce, hondashi and chicken stock with some water, half a cup or so, adjust depending on how much you are making, between cooking everything and the starch of the mochi the sauce will thicken a lot.

Cut the mochi into bite size pieces, I normally cut it in four pieces. Here you cut any other ingredient that you plan on using as well.

Toss the mochi in a dry pan, give it some shakes and stirs so it doesn't stick, giving it a couple of minutes so the mochi warms up a bit and start to soften a little, add whatever ingredient you wish to add here as well, keep things moving and add the sauce, now keep stirring and moving, the mochi will start to soften pretty fast once the sauce is added, so keep it moving so it doesn't stick to the pan. Once the mochi is soft cut the heat and add the toasted sesame oil and seeds if you are going to use them. Here you can add some extra green onions for color and the cheese.

Enjoy while it is warm and chewy.


This recipe makes for a fairly dry toppoki, normally I don't make a saucy one, you can make it saucier if you so desire but you will need to adjust the ratios. One reason why I don't make it saucy is because I don't eat it with rice or noodles, thus I don't need it to be overly saucy, just enough to coat and cling to the ingredients, no need to double carb load here. I also make this recipe on the mild to medium spectrum of spiciness, my mother is bad with spiciness so I adjust for that, like I said earlier I don't mind spicy food, but if is so spicy that I can't taste anything then there is no point and as far as I am concerned I/you are doing it wrong, now if you love super spicy food you can make it that way, this recipe is more of a method, you can tweak it to suit your tastes, add more peppers, hell add fresh peppers to it if you so desire, add meat strips. Make it your own.

 

[kinglugia]

I wonder if you can do it with konjac noodles.

 

[Sinner_sb]

I wonder if you can do it with konjac noodles.

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I dont really know if they would work as toppoki, but they should absorb or get flavored by the sauce if you use them as replacement for the mochi. Now if you mean to use the konjac noodles as a rice/noodle replacement, well you would need to make the recipe saucier to let the noodles get not only coated with it, but to try and get the sauce and flavor cooked into it. It could work but I never tried. Normally I use konjac noodles or blocks in other recipes like sukiyaki or oden, where I can cook the crap out of it to let it soak in the flavors, and I do mean soak in, sometimes I cook it, let it cook and then reheat and boil it again to let the seasonings sink in.

 

[Sinner_sb]

Do anyone here has a recipe for flour tortillas that use vegetable oil and bread flour? I live in Japan and it is next to impossible to find lard or shortening, butter is pretty expensive and I am making my own tortillas because I want to save money instead of going to costco, a two hours trip each way to buy the ones that I like alongside other stuff, it is just not worth making the trip especially as I am between jobs right now. Finding AP flour is also pretty hard and I tend to buy what I believe to be bread flour since I more often than no make breads and pizza instead of cakes and cookies, so I am not sure if this affects the end result.

But my last attempt at making them had them coming out thicker and not as soft and pliable as I would like and see in videos, I am making a different recipe now that doesn't use baking powder like in the previous one and a few others that I researched use, but I ended using much more flour than the recipe asked and my past record with unleavened/unyeasted breads of any kind has then usually turning stiff and a touch dry.

 

[seeing_octarine]

Do anyone here has a recipe for flour tortillas that use vegetable oil and bread flour? I live in Japan and it is next to impossible to find lard or shortening, butter is pretty expensive and I am making my own tortillas because I want to save money instead of going to costco, a two hours trip each way to buy the ones that I like alongside other stuff, it is just not worth making the trip especially as I am between jobs right now. Finding AP flour is also pretty hard and I tend to buy what I believe to be bread flour since I more often than no make breads and pizza instead of cakes and cookies, so I am not sure if this affects the end result.

But my last attempt at making them had them coming out thicker and not as soft and pliable as I would like and see in videos, I am making a different recipe now that doesn't use baking powder like in the previous one and a few others that I researched use, but I ended using much more flour than the recipe asked and my past record with unleavened/unyeasted breads of any kind has then usually turning stiff and a touch dry.

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Well I've got good news and bad news for you.

Good news? You don't need all purpose flour. In fact, bread flour is actually what it sounds like and is indeed better for making bread type products due to the higher protein content. The only thing that might be an issue is if it isn't finely ground enough. You also don't need lard, shortening, butter, or actually even oil if you don't want to use it. Definitely not baking powder either. Just flour and hot water will be sufficient.

Bad news? You only need flour and hot water because there really isn't much of a recipe here. It's just making a high hydration dough that isn't too sticky (around 70-75% is probably good) then working it enough to develop the gluten properly, letting it rest, rolling it out thin, and cooking on a hot skillet till it puffs up and gets brown spots.

I'm not all that experienced with this if I'm honest, but what you're saying about your last attempt sounds like your dough was too dry and probably could have used a bit more kneading and a rest before rolling. That's my best guess anyway.

Compare roti/chapati from India. It's basically the same thing as wheat tortillas.

 

[Sinner_sb]

Well I've got good news and bad news for you.

Good news? You don't need all purpose flour. In fact, bread flour is actually what it sounds like and is indeed better for making bread type products due to the higher protein content. The only thing that might be an issue is if it isn't finely ground enough. You also don't need lard, shortening, butter, or actually even oil if you don't want to use it. Definitely not baking powder either. Just flour and hot water will be sufficient.

Bad news? You only need flour and hot water because there really isn't much of a recipe here. It's just making a high hydration dough that isn't too sticky (around 70-75% is probably good) then working it enough to develop the gluten properly, letting it rest, rolling it out thin, and cooking on a hot skillet till it puffs up and gets brown spots.

I'm not all that experienced with this if I'm honest, but what you're saying about your last attempt sounds like your dough was too dry and probably could have used a bit more kneading and a rest before rolling. That's my best guess anyway.

Compare roti/chapati from India. It's basically the same thing as wheat tortillas.

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Thanks for the reply.

It wasn't cracker like or overly dry, but when I compare to my homemade pita it felt drier even though it had much more oil than it. When comparing to the store bought stuff that I get it wasn't as pliable and think that it is because it is thicker than the industrial ones. I asked about the AP flour because all recipes that I find call for it, I later saw that googling shows that most people say that bread flour is better, as you said, so I am ok with that.

I did rest the dough after kneading it, but I admit that I didn't rest it after partitioning it before rolling so this might be a issue.

This time around I worked the dough even more with a stand mixer, the dough felt similar to my last batch, being honest I am not sure if I am liking the tortilla recipes because it feels like even after cooking the tortilla is a touch oily, it doesn't taste greasy but feels oily to the touch, and even raw I don't even need to flour my counter or grease it, the dough is smooth and oily enough that it doesn't really stick to it or my rolling pin.

In terms of appearance it is closer to the video that I took the recipe from, but it still feels a bit thicker than it should be, but that is likely on me not being too good in rolling it evenly enough, parts of it are too thin and parts a bit thick, I also suck in making them anywhere near decently circular. They look more like naan bread in shape.

Of course it doesn't help that my counter is minuscule because Japan is stupid, the sink is nearly 50% bigger than the counter if not more, I don't have enough space to roll the dough out. Then add the stove being a stupid Japanese safety stove that shuts off the gas if the pan gets too hot, so I need to use a specially bought tool to trick that damn safety that requires me to fill a water reservoir to do it, it takes 20 to 30 mins for it to dry and is nowhere near enough to make an entire batch, and my flattop only covers one burner and I only have one of those bypass tools so I need to try and juggle the heat far more than needed with a stove without the stupid Japanese features.

I might try a pure water recipe next time and see if it makes any difference, if not I will go back to making "tortillas" using yeasted dough, aka flatbreads, I just wanted a faster recipe to use.

 

[Biigoh]

 

[Sinner_sb]

Curry noodles

I am currently unemployed which gives me not only plenty of time to cook but forces me to stretch my budget a lot and use everything on my pantry as well to try and get some variety on my diet.

Since I had a stock of udon noodles on my pantry that I keep for when I feel like eating those I am eating through them. As I mentioned in my curry post here curry for me is the kind of food that I make and eat once or twice and freeze the leftovers to eat months later when I feel like eating curry flavored stuff again.

I am using leftover frozen curry for my own batch today, but I will explain here how to make it from scratch to use it for curry udon or ramen. You can use any protein that you want, my own has shredded chicken breast and I added some extra bulk by adding TVP to it so it fills me up better.

Curry ingredients:

2 tablespoons or more of S&B curry powder, the Japanese red can for me, I am a purist for that, but use whichever brand of curry powder you favor

2 tablespoons flour

2 tablespoons of vegetable oil, adjust the amount as needed for the roux

One large onion

One large potato

One large carrot

500g of meat of choice, for me anything goes from ground beef to hot dog sausages, but traditionally beef, chicken or pork

3 cloves of crushed, chopped or pasted garlic

500ml water or stock of your preference, if using bullion cubes adjust the salt as needed

Oil as needed

Salt to taste

Optional spices:

Cumin seeds, freshly ground if possible

Tumeric to taste

Paprika to taste

Ground pepper to taste

Ginger, fresh or ground, to taste

Gran masala to taste

Hot chili powder to taste

Optional veggies:

1 eggplant

1 lotus root

1 cup of edamame

1 cup corn

or whatever else you like that curries well


Noodle broth base

Dashi stock as needed

Stock as needed, beef, chicken, vegetable, whatever you like

Salt and seasonings to taste

Directions:

Cut the vegetables in medium cubes, larger for the onion and potatoes, smaller for the carrot, cut meat into similar sized chunks based on the largest veggie. In a large pot heat some vegetable oil and brown the meat, once brown but not fully cooked add in the garlic and if using it fresh ginger, give it a minute and then add the onions, keep stirring and once the onions are slightly translucent add the other veggies and add the water or stock for the base soup, deglaze any fond from the pot and let it simmer, add some salt and taste the soup as it simmers, it needs to be around twenty percent saltier than you like if you are going to eat it with rice. Let it simmer until the hardest vegetable is tender.

While the soup simmers heat a skillet, toast the flour on the dry skillet until it start losing its raw scent, add the curry powder if using any extra dry spices to it, toast it until very fragrant and the flour lost its raw scent. Add in the 2 tablespoons of oil, here you can decide how thick or thin you want the roux to be, add as much or as little as you like, if you want a dry paste add as little as possible, if you want it to be very fluid add more. Remove from the heat and place it in a bowl, when the soup is ready you add the roux, dissolving it on the soup. Keep stirring it and simmering until it thickens. You can make a stronger roux with more flour if you want it to be thicker, it should at least thickly coat the back of a spoon thick.

An optional step is to cook the meat and vegetables separate and remove the veggies and blend them with some of the soup, then adding the meat back after the other solids are blended smooth. I don't normally do that, but if you don't like a particular vegetable or want to feed vegetables to a picky eater you can do this, since the curry is very strong flavored it will mask the flavor of most if not all vegetables.

At this point you can eat the curry with rice or if the curry is thin enough with noodles.

Now for making curry noddles, you take the curry and thin it out with a mixture of dashi stock and any other stock you want until it is on the thinner stage of coat the back of the spoon thickness test, or a little thicker. You boil your choice of noodles to your desired done-ness level or a little under, if a little under add the noodles to the curry broth and finish cooking it on it. If at your or at the package's done-ness level drain and place them into a bowl and ladle the curry broth over it, serve it with some fukujinzuke pickles, pickled ginger and or your choice of extra toppings.

This recipe works better for thicker noodles. Enjoy.

 

[Biigoh]

 

[Longtimelurker]

Does anyone have any ideas about things to do with sake lees?

 

[aquinas]

Does anyone have any ideas about things to do with sake lees?

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Marinade something? Fish or Chicken probably? Cut it with salt and sugar, maybe some mirin?

At least that's the only thing I know you can do with it.

 

[Biigoh]

 

[Sinner_sb]

Does anyone have any ideas about things to do with sake lees?

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I don't know the recipe or how make it, but I believe that you can make amazake with it.

 

[Somebody]

Been trying to make parathas and man, but they've been kicking my ass. They're harder than both tortillas and rotis, that's for sure.

 

[Biigoh]

Been trying to make parathas and man, but they've been kicking my ass. They're harder than both tortillas and rotis, that's for sure.

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[Somebody]

Been trying to make parathas and man, but they've been kicking my ass. They're harder than both tortillas and rotis, that's for sure.

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Update, paratha failed successfully. Got the flaky layers and shape down, fucked up the texture. They're a bit too crispy, though frying them in a thin coating of oil or ghee does seem to make them less...cracker-esque.

 

[Sinner_sb]

Update, paratha failed successfully. Got the flaky layers and shape down, fucked up the texture. They're a bit too crispy, though frying them in a thin coating of oil or ghee does seem to make them less...cracker-esque.

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Not entirely sure, but that issue could be lack of hydration or oil in the dough. The end result is that the final project gets too dry too quickly. Either that or you are cooking them for too long in low temperatures. Your recipe uses regular butter or ghee/clarified butter? Because regular butter does contain some water in it as well.

 

[Somebody]

Not entirely sure, but that issue could be lack of hydration or oil in the dough. The end result is that the final project gets too dry too quickly. Either that or you are cooking them for too long in low temperatures. Your recipe uses regular butter or ghee/clarified butter? Because regular butter does contain some water in it as well.

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Ghee, and a simple water+whole wheat flour dough. My aunt suggested it might be because of how much flour I dust it with, but if I use any less it sticks to the counter so hard I've had to basically start all over again.

 

[Sinner_sb]

Ghee, and a simple water+whole wheat flour dough. My aunt suggested it might be because of how much flour I dust it with, but if I use any less it sticks to the counter so hard I've had to basically start all over again.

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Maybe your ratio of water is wrong, a common average of water to flour is around 40 to 60% of the weight of the flour. You might need to weight the ingredients but that makes easier to find what is wrong and adjust as well making it well every time. Maybe you should also work the dough some more and give it time to hydrate/absorb the water. Sometimes the dough is stick before the flour properly sucks up the water, then with proper kneading the dough stops sticking.

I guess that in short you should try and check different recipes and compare ingredients between them, maybe the recipe that you are using is missing something or just doesn't work for you, sometimes you just can't get a recipe to work and it can be anything from your local brand of flour not being good for it to the hardness of the water of your area.

Once you find a recipe that works for you write it down and mark it as your recipe, note down any adjustments needed as well. After a while you should be able to know by feel how it should feel, but even then I advise to weight the ingredients, that kind of standardization means that you make the good shit every time.

 

[Evillevi]

Ghee, and a simple water+whole wheat flour dough. My aunt suggested it might be because of how much flour I dust it with, but if I use any less it sticks to the counter so hard I've had to basically start all over again.

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Important issue when testing recipes, Water is not water and flour is not flour.

Namely because Water and Flour have different components and characteristics in different places. Mineral and protein content respectively. So some recipes which require high level ofprecision can fail badly with minor changes and require adaptation.

 

[seeing_octarine]

Important issue when testing recipes, Water is not water and flour is not flour.

Namely because Water and Flour have different components and characteristics in different places. Mineral and protein content respectively. So some recipes which require high level ofprecision can fail badly with minor changes and require adaptation.

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This is the first time I have ever seen the claim that mineral content of water affects cooking. I mean it clearly does have effects on some things - soap lather, scale buildup, pipe corrosion - but cooking? Maybe a small difference in quantity of chemical leavening agents needed? Not sure if anyone has tried to measure it.

 

[Sinner_sb]

This is the first time I have ever seen the claim that mineral content of water affects cooking. I mean it clearly does have effects on some things - soap lather, scale buildup, pipe corrosion - but cooking? Maybe a small difference in quantity of chemical leavening agents needed? Not sure if anyone has tried to measure it.

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That is actually a thing, did you ever heard about hard water and soft water. those are terms for water with high mineral content and low mineral content, that kind of thing affects not only the taste of the water but how things cooked or brewed with it tastes like, there is a British tea whose name escapes me that is specially formulated for this area of the country that has water with such a drastically different mineral content than the rest of the country that tea companies there make teas for that region so it tastes good because the water causes non-purposely made teas to taste bad.

Apparently the mineral content and composition of New York water affects the flour there making so the New York pizza and other bread products have their unique texture, taste and proprieties as much as their processes of making the dough can. Water that is too alkaline or acidic can affect the result of baking by affecting the gluten development or possibly even activating baking powder earlier than it should. Same with chlorinated water, depending on the levels of chlorine it can affect things as well.

 

[Evillevi]

This is the first time I have ever seen the claim that mineral content of water affects cooking. I mean it clearly does have effects on some things - soap lather, scale buildup, pipe corrosion - but cooking? Maybe a small difference in quantity of chemical leavening agents needed? Not sure if anyone has tried to measure it.

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Generally the main effect would be WRT to consistency as opposed to quality. IIRC for bread Flour protein is the main variable factor with Hardness of water being a tertiary factor.

Generally it's not important enough to measure, but cumulatively every ingredient used can eventually total to a unexpected if minor results.

For me, certain yeast based recipe don't work properly, but that's due to the ambienmt temperature being off.