CREATING YOUR OWN COOKIE RECIPES
Late into the night I finished my cookie recipe generator; the idea originated from talks about food at the Café du Monde in nearby New Orleans, LA. My friend Erik, suggested that I build a "random cookie generator" after viewing my "Analyzing a Baking Recipe" article and web application. Erik made sense. It was taking me longer than the back side of a business card to explain the intent of my "Baking Recipe" article. In fact, "Create-a-Cookie" does sound more appealing than "Analyzing a Baking Recipe".
The major challenge was actually accepting to continue my project. I had already spent countless hours recording detailed information about recipes, so the question was, was it worth the trouble to make such a small, essentially automated step to allow people to create recipes?
What did I use to make my decision? Question number one: Does it scare people? Yes. Question number two: Does it help people have fun? Yes. And Finally: Is it a vice? Not really, though it may consume your time at work, sorry? Perfect. But considering a reason with more teeth, giving people the opportunity to choose their sweetness and richness preference for baked goods, was the best reason.
Will people churn the Create-a-Cookie machine for their next oatmeal whole wheat banana bread, classic chocolate chip cookie, or pecan meal pound cake recipe? I hope so. It's a web app that's fun to use and generates useful recipes within seconds, what more do you need?
In developing the app, there were two main goals:
1. Let people determine the baked good recipes they want without restricting them.
2. Show the beauty of ingredients/local foods by exposing their possibilities.
Where I live, a quick bicycle ride will bring you to forests littered with unharvested pecans. Also, the pecan meal, leftover after processing is sometimes sold for $3.00/lb because there is no use for "broken" pecan pieces. In contrast, high-demand almond meal sells for $9.00/lb.
Food ingredients are like colors; you don't always have to paint your house white, or always wear khaki pants. My message is "Given the correct proportions, you can use any dry food item in your baked goods. Every ingredient is up for grabs!"
Overview and Background
From a bird's eye view, sequels usually don't work out well, and admittedly this sequel doesn't possess the same creative magic as the first project (Analyzing a Baking Recipe), but that is something we accept in life. Even though all my influences are not being forged together in this project, allowing people to create unique baked goods is more productive.
Yes, there are similar ideas floating around on various food websites, but they rely on selecting external recipes by filtering nutrition data and they use the word "random" fairly loosely. Create-a-Cookie actually generates original, homegrown recipes and lets you enter intuitive preferences. Being close-to-random, the scope of the Create-a-Cookie application is nearly all-possible cookie recipes for each given type.
If you could dig deep inside the cookie machine, the heart is a random number generator function - which is not truly random, but it's the best I could do. Also I do not index bad, poorly reviewed recipes, why would I do that? You can make bad cookies without my help?
To serve as a prototype, the Create-a-Cookie web application creates recipes for oatmeal, chocolate chip, peanut butter, butter cookies, banana bread, cinnamon rolls, and many more baked goods. The goal is that with support, the application may extend to include coffee cakes, king cakes, corn bread, and other baked goods. When appropriate, ground nuts, whole wheat flour, and other dry ingredients may appear in these recipes.
From these baked goods you can choose levels of richness ("not too rich", "rich", "super rich") and sweetness ("mildly sweet", "sweet", "really sweet"). To keep things simple these are two of the only three options.
For bakers wanting to test the waters, there is a built in converter to scale down the generated recipes. For others who swear by mass (grams) measurements, there is a cups-to-grams converter.
Conclusion: On Sweetness
In between overly sweet, sugar-topped, 100% All-purpose flour baked goods shining in display cases and the gluten-free, vegan foods of trendy cafes, there is a barren wasteland in the American pastry landscape. Therefore, a forgotten people may actually exist in the United States who would like to define their own richness and sweetness; i.e. people who find different sweetness/richness levels acceptable, most importantly sweetness.
Thinking back, it's a definite gamble. Are there people who wish to raise - probably not - or reduce the sweetness of their baked goods? It's a gamble that subtle sweetness is a universal concept and is not a unique product of British Colonial Extraction. Minus this feature, the application relies primarily on peoples' desire for mixed grains and spontaneous revelry in baked goods.
Michael Ohene produces cutting-edge gastronomy tools available at http://www.whatsthesequency.com}?>