Do you record/log all your cooks / recipes

[sandyut]

Generally I do not. For better or worse…. Most meat cooks I do from memory and mods are based on what I have and what im feeling like. But recently I needed to find some sourdough add ins from the past and scored a big zero and had to start over. Not a big issue, just a slightly unnecessary PITA.

If you do log and record - what do you use?

 

[02ebz06]

I voted no, but that's for smoking.
Would be yes for baking.
I have all about 95% on my recipes in Excel.
I will make a note in the spreadsheet if I make a change, or just want to note how long it baked, etc.

Should really do it for BBQing I guess, but just never started.
There was a guy on the old not defunct pelletheads forum that wrote a program for keeping track of cooks.
Don't know if it exists anymore.

 

[crazymoon]

SU, I'm a no but I do look back at some of my posts here to remember times/temps, maybe this site is my log ?

 

[civilsmoker]

I generally do, many right here on the forum....if the site goes down so do many of my notes, but I have a mini recipe/cook book (my wife has a whole book full some with the whole meal timing spelled out) with many many cooks documented that I share with others and new smokers to help them start off on the right foot. I have also "gifted" several people Jeff Phillips smoking book as it has many good recipe's and methods as well.

 

[crankybuzzard]

Record and log ALL? No.

New recipes and such, I'll take notes, once I like a mix, I'll take the notes and compile them.

 

[Buckeye1]

On new cooks or major modification to the recipe
I just use a free generic note pad on my tablet

 

[gmc2003]

Heck no. I'm a pinch of this, a couple dashes of that, and a few shakes type of cooker. I have a hard enough time posting the correct recipes here for goodness sake.


Chris

 

[Culinary Otter]

Nope. Wish I did more ofthen though. Made a *perfect* sauce for burgers and chicken and be darned if I can remember it now. lol my Instagram is about the only good source I have to look back on.

Getting better. Have a couple notepads laying around for notes and if it turns out good I transfer a "good copy" over to a collection of Moleskin notebooks.

Sausage making and ferments are all well documented however.

 

[Timber II]

I do for sausage but I’m a rookie. Everything else I just whip it up!

 

[cptnding]

Record and log ALL? No.

New recipes and such, I'll take notes, once I like a mix, I'll take the notes and compile them.

I do exactly what the cranky buzzard said. Definitely not all but I do try to be diligent with notes on paper till I get something where I want it. Then I will print a paper copy and save a file. I use Word for general recipes and Excel for sausage mix so I can easily scale it.

 

[Gonna Smoke]

Most, especially new stuff, but not all...

 

[JLinza]

I started making kind of a cook book for myself for some things. But meat I mostly just go from memory. Unless I have several ways to prepare different cuts or find something that really stands out.

 

[Chris_in_SoCal]

I use to keep my own website up to date with my cooks but have gotten really lazy at keeping it up to date the last couple of years.

I have looked back here a few times when I want to remake something I have made before with all the details that I had posted here in my original thread.

A few times I have used my post here to update my own page.

 

[BrianGSDTexoma]

I kind of use this forum. I will put stuff in a post so I can remember it next time. I love my paprika recipe manager 3. You just put the url of recipe in and then download. I mostly use the pc version but sometimes use android. Easy to search.

 

[schlotz]

I'm on a Mac so I use macgourmet. I continually add notes to each recipe. There's a mobile version you can keep sync'd so all your recipes are on your phone as well. Comes in handy while prepping, smoking/cooking and at the grocery to make sure you've picked up everything you need.

 

[JLeonard]

Been thinking about doing this. With the offset that Joel is building me I may start recording more stuff....So that when it gets passed down they will have a guideline. And so I can refer back to it for vent settings and etc.

Jim

 

[BandCollector]

I certainly Do!
I have three children ( as well as other family members) who constantly call me for advice on preparing anything from:

What internal temp. . .To . . .Pizza, Canning, Sauces, Greek Dishes, Jerky, etc. etc. etc.
So, I prepared this for them for when I am no longer around.

I also have everything saved on this computer. But, you can't always rely on technology, so I have everything printed as hard copies for good measure.
Easier to fight over. . .LOL!

 

[sandyut]

Thanks for making me feel better about this. I started to think I was the outlier.

I think I will keep winging it. I honestly dont think I would keep it up and a recipe book would just be half assed notes that make for problems No solutions.

 

[mr_whipple]

Sausage making and ferments are all well documented however.

This is what I do... I use a simple excel spreadsheet. Other than that I have a not so organized list of bookmarks in my browser and some hand written notes waiting to be input to the spreadsheet.

 

[HalfSmoked]

I have over 400 photos of my cooks in my phone (which I need to download) then look something up and try to remember how I did it. I's getting harder to do with age.

Warren