LurfysMa wrote:
> On Mon, 24 Oct 2005 17:25:43 GMT, "Doug Kanter"
> > wrote:
>
>
>>"LurfysMa" > wrote in message
. ..
>>
>>
>>>I scanned a number of recipes for beef stew. There are hundreds!
>>>
>>>The proportions vary considerably. Is it possible to make some general
>>>guidelines for the major ingredients (meat and vegetables)...
>>
>>Nope. That's why the recipes vary so much. Why not just experiment?
>
>
> Well, yes, that's what I plan to do. I was hoping for some general
> guidelines so I don't have to toss quite so many failures.
>

When experimenting like this, use small steps if you don't want to risk
"failures". Take an existing recipe you know you like, and change one
thing at a time, in small increments. That way, you'll always be "close"
to something know isn't a "failure".

Me, I throw caution to the wind, and will change everything. Yes, I've
had to throw some dishes out because they turned out so absolutely bad.
But I've also discovered wonderful new things that I wouldn't have ever
encountered if I'd gone with "general guidelines".