Testing takes discipline. Whether you test a new machine’s proper installation, or conduct a design study to see if your end users are satisfied with the Web application that you promised would bring convenience or new experience, it should be usable and useful.
Similarly, the principle applies to testing a recipe. It has to work for all levels of cooks: home cooks who have traditional cooking skills, professional chefs and, more importantly, curious people who have little experience in the kitchen.
Some thoughtful planning and checking nitty-gritty details are vital. Before the testing even begins, the recipe starts with an ingredient you love and then enhance it with something that’s good for you. A healthier, fortifying meal is the idea.
But then there is also the precise measurement of each ingredient, and articulation of the method in such a way that’s easy to follow. All comes after to ensuring that all ingredients are available locally, and determining if the recipe will serve two people or eight.
Unlike America’s Test Kitchen, with its full staff and a digital photo studio with another group of professionals, I threw myself into this big job on my own. If I use a recipe, it’s typically only as a jumping off point, as an inspiration. Following a recipe exactly, particularly one written by myself, is challenging.
But I did it. Standing by my stove, I watched the bubbles and listened to the sizzles. I wrote down everything I observed—the perfect timing, the perfect heat, and the perfect texture.
I tested 12 recipes in the last several weeks. I will probably retest them to make sure they are absolutely right. I hope my time in the kitchen refining my recipes will eventually help you cook a comforting and delicious Tibetan meal at home. I hope my friends will no longer have to stand in my kitchen and take pictures of me with spices in my hand, to figure how much of this or that I’m using.
There is something undeniable about home-cooked meals: better life quality—bonding with your family while cooking fresh meals, and sharing the day. Then too, we’re stepping away from less healthful food and arriving at a better health and happier self.
Here you go, take a sneak peek into Jolma’s Test Kitchen—Tibetan style.