I cook often and often invent recipes. Often, people ask me to write them down, but the trouble is that I do almost everything to taste, or by observing colors, flavors, textures, etc. Does anyone have advice on an organized method for mapping out a recipe? How do you account for items that come in drastically different sizes (like tomatoes) or taste drastically different seasonally (like spicy peppers)? What about things like... Oh, for instance, I have a pumpkin risotto I like to make, but pumpkins can drastically deviate in terms of sweetness. Sometimes they can work carmelized on their own, sometimes you need to add some form of sugar.
Would love any advice you can give!
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