_what Makes A Good Recipes
_WHAT MAKES A GOOD RECIPE?
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- To answer my own question, perhaps it's like what we are told, that beauty is in the eye of the beholder. On the other hand, ingredients, preparation techniques, etc., enter into the equation as well. As I see it, though, the final test of any recipe is the response of whoever eats it. But, the whole process starts with opening a cookbook and seeing a recipe for the first time.With a hundred plus cookbooks in my collection, from time to time, I like to just sit down and browse through them. Not in search of any particular recipe, but rather just for my own enjoyment! Often times, though, a particular recipe will catch my eye and simultaneously make my mouth begin to water! In those cases, I write down the recipe and put it in our R & D file. (Research & Dinner!) I confess it's my nature, in most cases, to use any given recipe as a starting point and adapt it to my style of preparation and cooking.On the other hand, there are many recipes I pass over for various reasons. As a cook with limited access to large grocery stores, it actually turns me off to find a recipe that requires an entire page of exotic ingredients, followed with two full pages of detailed intricate preparation instructions. An example being a recipe designed for the ultimate in dining cuisine that features a couple of small, but very expensive, cuts of meat prepared and served with a fancy sauce, reduced and drizzled over the meat. Accompanying the main dish, and I use that term loosely, is a small ice cream scoop of a vegetable dish, requiring as many ingredients, and as much prep time as the meat. The recipe then calls for the two items to be served with a garnish of fresh herbs, and a bottle of imported wine.Without belaboring the number of ingredients, the cost of the ingredients, the preparation time involved suffice it to say, I'd be laughed out of elk camp for good if I ever set such a dish in front my hunting companions! I'm not saying it couldn't be done, but I am saying the cost-benefit ratio might leave the camp cook laughed at and over budget. I'll admit the groups I cook for may be a bit more interested in quantity, given the strenuous nature of the day preceding dinner. But trust me, quality does indeed enter into their opinion as well.When selecting recipes for my own use, or inclusion in a book, I gravitate towards the simple side. Cost and availability of ingredients are two of my major concerns, along with preparation instructions that don't require a degree in the culinary arts. In addition, I tend to stay away from recipes that call for brand-name ingredients that may only be available regionally. As an author, it's not my expectation that folks who use my recipes follow them verbatim. It's my philosophy that most recipes should be considered a framework for any cook to modify in order to fit their own needs.
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RULES FOR GOOD RECIPE WRITING - SHARON PALMER, THE PLANT …
From sharonpalmer.com
- Know your audience. Is the recipe for a children’s cooking class, or for a group of chefs? Is it a 5-minute recipe or a masterpiece? Understand your audience before you sit down to write the recipe.
- Use descriptive recipe titles. Just the title of a recipe can invite you in…or out. What would you rather make: Mushroom Bomb Lentil Pasta or Pasta with Mushrooms?
- Add a recipe description. Just one or two sentences with your personal take on the recipe can go a long way to encouraging someone to try it. Descriptions can include background or personal history of the recipe (was it your grandmother’s recipe?)
- List the preparation and cooking time. The addition of preparation times can be invaluable to cooks who are rushing to get dinner on the table. Total preparation time refers to how much time it takes to do everything from start to finish, including cooking time.
- Provide the number of servings and serving size. In order to determine serving size and number of servings, measure your recipe when it is finished—using tablespoons, cups, ounces, or grams—and determine your desired serving size and total number of servings per recipe.
- List ingredients in chronological order. The ingredients list is one of the most important parts of a recipe, and it should be listed in the order that it will appear in the directions list.
- Spell out measurements and amounts. While some recipe formats allow for uniform abbreviations for units of measurement, you are better off spelling them out.
- Separate ingredients for major steps in a recipe. If the recipe is a salad with a dressing, for example, it will be easier to follow if you indicate a subhead for “salad” and “salad dressing” with the respective ingredients grouped in the categories.
- List the utensils needed, if unique. Consider including a list of utensils needed, especially if they are unique, such as cheesecloth, an immersion blender, or food processor.
- List steps in order, keeping instructions short and to the point. The instructions should match the same order as the ingredients list. And they should be as short and simple as possible.
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From thekitchn.com
Estimated Reading Time 9 mins
From thekitchn.com
Estimated Reading Time 9 mins
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Is Accessible For Free FalseEstimated Reading Time 7 mins
From theglobeandmail.com
Is Accessible For Free FalseEstimated Reading Time 7 mins
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From insanelygoodrecipes.com
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From bestrecipestips.mystrikingly.com
From bestrecipestips.mystrikingly.com
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From thewannabechef.net
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From tsn.ca
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