Fixing the old recipes and try new usually makes me happy. I've never been a happy Cook recently, I was "Mrs grumpy." Two recipes, I've found on the Internet have been failures. One was a recipe for a Mexican pot, or a flat hot, as they say in Minnesota. The recipe has been a business of large food and while the photo was attractive, the results were not.
Another Internet recipe for a marinade of skewers was wrong, my husband and I did a not eat meat. What is the problem? What is I've become a lousy Cook? Revenues had typos? Did I miss a step?
None of these things caused my failures of recipe. The marinade recipe was too csauce Worcestershire, which was all that we could smell and taste. The recipe for Mexican casserole listed in the size of the baking dish, but I discovered that this size was too small to contain the ingredients. Obviously, someone made a mistake. This leads to the purpose of the writing of the recipe.
Judith Evans, editor-in-Chief of food from the "St. Louis Post - Dispatch," discusses the topic in a section of the website, Association of food journalists, "How to write a recipe". She cites some common practices of writing, one that is really important for me - listens to the ingredients in order of use.
Instead of using abbreviations, Evans believes that the words of measurement as a teaspoon and a demi-cuillerée should be stated. Packaging formats must be precise, it continues. In addition, the writer must use complete sentences and explain the cooking of terms such as "cream" and "drag."
Sara Kate Gillinigham-Ryan has posted a recipe writing tutorial on the site Web of The covered (short for word cuisine). Given that revenue to earn a living, she wrote, I was interested in his points. Unlike Judith Evans, Gillingham-Ryan do not think that complete sentences are necessary. It think, however, that of the instructions, suggested veneer garnishes and storage instructions are necessary. The final point of his tutorial shouted almost to me: "you must test your recipes to ensure that they work".
Recipe writers should ensure amounts, times, cooking dishes, cooking and portions are correct, according to Ryan-Gillingham. I spotted the error in the Mexican pot immediately. A less experienced Cook may have not noticed this error, defiled the small dish and was forced to transfer the mixture to larger.
There are thousands of recipes of five stars on the Internet, respected chefs recipes, cooking schools, cookbooks and television programs. Nevertheless, I think you should use your cooking smarts before attempting a recipe that you find on the Net. These tips will prevent cooking failures and ward off a case of "the grumpies".
First, read the recipe twice and make sure that you understand it. Look around the kitchen and make sure you have the necessary equipment, such as a 10-inch pie plate. It could take weeks for a new product announced on television to local stores, then make sure that the ingredients are available. Finally, make sure that you understand all the terms of cooking. Then go to it!
Copyright 2011 by Harriet Hodgson
http://www.harriethodgson.com/
Harriet Hodgson is an independent journalist for 30 years and more. His book 24, smiling through your tears: anticipate grief, written with laws Krahn, MD, is available on Amazon.
Centering Corporation publishes his book 24, writing to Recover: the journey of loss and sadness toward a new life and a companion journal. The society has also published the spiritual woman and is the publication of his latest book, happy new! Your new and useful life after loss.
Hodgson has two other new books out, 101 claims to facilitate your grief journey, available on Amazon and real meals on wheels of 18: a Guide for the Healthing living on Highway, Kathryn Clements, RD, co-author and available on Amazon soon. Please visit its Web site, click the blog tab and share your ideas with this busy author.
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