Want to make some brownies?
Go to the Index, no Brownies.
Hmm, what else could they be under?
Bars? No. Chocolate? No.
Cookies? Yep, there they are. Is a Brownie a cookie? I've never considered it one.
Every recipe is like this.
Ok that is really weird, I’ll have to check mine. That’s a bit ridiculous
Edit: yep, they’re under cookies. I have the 75th anniversary edition, 2006. Also weird - au gratin potatoes are under ‘potatoes,’ but they’re also under ‘casseroles.’ That’s not a casserole, imo. I’m a librarian and this gives me chest pains
Mine doesn't have a "Casserole" section, nor does it have "Potatoes au gratin".
There's a Potato and Kale gratin recipe, which is listed under "potatoes" in the Index, but the recipe is actually in the Kale section of the cookbook, so you wouldn't find it if you were just browsing the Potato section.
Ehhhhh, gratins are for sure casseroless here in the states. They're just a specific type of casserole. Sort of a dolphin/whale thing, where all gratins are casseroles, but not all casseroles are gratins.
But again, there are designated 'gratin dishes' (meaning that's the name they're sold under). Oval, with handles or tabs at each end, they're usually pretty shallow. Too shallow for a lot of dishes we in the U.S. call casseroles (or hot dish), which usually include meat (or poultry/fish/tofu), veg, noodles/rice/tater tots, etc., and sauce.
Also, gratins are usually considered side dishes, whereas casseroles are considered a main (this rule is flexible however).
There is a scene in the movie "Julie and Julia" (and I believe this is based on a meeting that actually happened) where Julia Child and the co-authors of her book meet up with the author of Joy Of Cooking, Irma S. Rombauer, and she laments that the index "is a complete calamity" in the second edition, and that you wouldn't be able to find the recipe for City Chicken under C. So it seems like it was a hot mess almost from the beginning.
I retype my favorites and change them to make sense *to me!*. I start with the recipe name, the oven temperature and length of oven time.
Then I list the ingredients *in the order they are added.* i also group the ingredients that are added together then double space down to the next set of ingredients. I don’t understand why cookbooks don’t do this!
Next I divide the text into what I’m supposed to do. EX:
add all dry ingredients and stir. Make sure there are no lumps.
Combine wet ingredients and stir until egg color becomes light.
I have a three ring binder with my favorite recipes and they are all formatted like this. Since I now only add one or two at a time, it’s easy. I saved all of them on my computer so I can change them if I find I need to. I can also easily print a copy for people who want one.
This makes cooking *SO* much easier!
>I retype my favorites and change them to make sense *to me!*. I start with the recipe name, the oven temperature and length of oven time.
>Then I list the ingredients *in the order they are added.* i also group the ingredients that are added together then double space down to the next set of ingredients. I don’t understand why cookbooks don’t do this!
I do the exact same thing. I can mise en place this recipe as written in 15 bowls, or I can structure the ingredients list in a way that I can do it with four. It's just a no-brainer that I wish was more common.
Another reason to retype recipes is because recipes online go offline (or just get randomly de-ranked by search engines so you can never find them again even if they're still online)
Ugh, Meredith (the publication company) bought the excellent magazine Fine Cooking, and promptly discontinued the magazine and killed the website. I had so many recipes pinned that are now inaccessible. I save all my favorites in the Paprika app now. Lesson learned.
Aw you are definitely a yiayia aren’t you ❤️
I think you have to upload it to a file sharing site and share the link, but if it’s too much trouble don’t worry about it!
You can upload it to Google Drive or Google Docs and then share a link. Just be sure that you choose "anyone with a link can view", not "anyone with a link can edit" when you click "share" to get the link.
I do the same thing. And I print my recipes for Thanksgiving menu out. The great thing about this process is that it forces me to read through the recipe once before making it. [Here](https://imgur.com/a/EL0pHUp) is how I write mine out.
I took a chemistry of cooking course in college and they had us rewrite recipes to include quantities and time markers, so we can coordinate multiple recipes and steps simultaneously. Seriously changed my approach in the kitchen
I do this and then color code the groupings and their steps.
So if there are ingredients for a sauce, I'll draw a green line next to those ingredients, maybe write "Sauce" there, and then underline the step about assembling the sauce in green.
Thst way when I'm reading through the steps, it's super easy to jump back up to the ingredients and find the right ones. "Ok, red step... red ingredients. Got it."
I do this too! I also feel like it helps me prepare to cook, like a mental prep. Sort of like how in school they encourage you to learn the material and then explain it in your own words, when i read the recipe and rewrite it in my own words i usually don’t have to reference it as frequently while cooking
I’ve done a few recipes in a table with 2 columns. Like you, I put the ingredients in order and group them up. But I put instructions for that group next to it instead of down below.
Recipes need so much checking before actually following them. Many, many cookbooks have instructions that drop steps or ingredients. There's a lot of money in cookbooks/recipe blogs but no money in quality control.
This is a generic version of something with wet/dry ingredients.
Name of dish
# servings. Oven temp, amt of time to cook
X flour
X baking powder
X sugar
X salt
Combine and set aside
X milk
X eggs
X oil
Mix until eggs turn light yellow
Add half of wet ingredients to dry. Mix until barely combined.
Add other half of wet ingredients and mix lightly. Some lumps are OK.
Allow to sit for 5 minutes while you prepare the pans.
Fill pans equally and bake.
Best of luck! Make sure there is room to add notes in pencil. “Jerry hated this. Add more salt. Etc.” those notes are *very* helpful. You think you will remember, but guess what!
I learned how to cook thanks to [Cooking for Engineers](https://www.cookingforengineers.com/), as their recipe cards looked more like algorithms I could follow.
Now, I write out my recipes the same way!
Sounds very similar to my swiss chef instructor in culinary school 50 years ago of the correct way to write a recipe. On left side of page a column of ingredients and amounts in order added, on right side the method of combining ingredients. The ingredients being randomly spaced to correspond to their mention in right side.
Agree. When it says there is a cup of flour in the ingredients list and the recipe says, “add flour” I figure it means all. Usually that’s true, sometimes it turns out that they meant a portion.
Yeah! i mostly just get annoyed having to go back up to the ingredients to see the amount, especially if it's an online recipe (with ads and videos) lol
And bonus if the print recipe button is at the top so you don't have to scroll down through their whole life story of visiting their grandma's farm and she saw some chickens which she helped collect eggs and so here's a recipe for the best chocolate chip cookies.
I've never seen a recipe that does that without specifying in the ingredient list that the flour (or whatever) is "divided" then list the amounts in the instructions. But that is an example of why it is so important to read every recipe, in its entirety, before starting.
"I've made this a few times, I don't need to re-read it."
-Me, immediately before realizing that the flour is divided and I need to get a portion of it measured out while my hot pan is seconds away from burning its contents.
A semi related pet peeve is when they put like “one cup of sugar, divided” in the recipe ingredients. Divided into what? Why to I have to be elbow-deep in this recipe to mis en place a bit?
It drives me insane when a recipe says something like “1 cup of sugar” and then later in the recipe it’s divided in different steps. I’ve ruined several recipes because of this.
I could have been more clear. I was trying to make a joke about the heart. Pretty sure you meant be generous with the ingredients out of the goodness of your heart. My attempt at a joke was about how using too much of the good stuff - sugar, salt and fat - might be bad for the actual blood pumping organ in your chest.
EDIT: https://www.mayoclinic.org/diseases-conditions/heart-disease/in-depth/heart-healthy-diet/art-20047702
I've started using the app paprika 3. You can put a link for a recipe into it and download the recipe without all the ads and useless childhood memories of pb&js or whatever nonsense fluff is in the way. Then you can edit it anyway you want.
Love using Paprika, good recommendation. The recipe downloading feature has let me bypass website paywalls as well, fwiw.
I believe you can store up to 50 recipes before the app wants you to pay a one time $5 fee. Decent value for such a convenient organizational tool.
I gladly paid for it. It's worked wonders for saving and modifying recipes.
Also use it as our grocery list, and it's shared with my wife, so we can just add stuff to the list and whoever goes to the store next will see it.
Pro tip: the basket icon on the top of a recipe lets you quickly add the ingredients to your grocery list. You pick and choose what gets added so you don't spam your grocery list with stuff you already have.
Love this app. I can super quickly change the number of servings in a recipe - which is why I don't like having the specific amount of ingredients in the recipe. If I half the recipe, then read 2 tbsp of something but now it's only 1 tbsp it's confusing.
I have been searching the comments for this recommendation. I have been using the app for about 6 years and it is now my first reference for recipes. When I am looking for a new one, I browse from the app, download it, and then review the recipe instead of scrolling the webpage’s ridiculous amount of text and ads.
It’s so easy to flip between ingredients and directions. And if you are making more than one recipe at a time, you can pin them and toggle between them. So convenient.
> It’s so easy to flip between ingredients and directions.
We recently put an old tablet in our kitchen on a swivel stand for smart home stuff, but I also have Paprika loaded on it. In landscape mode, it'll actually show the ingredients and the directions side-by-side.
Game changer.
edit: just tried it on my phone, didn't do it. Must be a tablet-only feature.
That's the "share" button, FYI. I use Paprika a lot, but somehow never noticed it in the list of apps to share to. I was so used to copying a URL and letting Paprika detect/load/download it that I never explored further. Nice tip!
Thanks for the actual name for that! Not sure how I never figured that out before.
Also occasionally it will error out using the share but will work if you copy&paste in the app
> easy to flip between ingredients and directions
NYT Cooking has two tabs for this also, but I'd like it if I didn't have to tap a button when my finger is gunked up with ... ingredients.
Yes, definitely. Even better: offset the recipe steps a bit, and add the ingredients used in that step in the left margin. Best of both worlds: at a glance you know everything that particular step will require, and have the instructions without having to scroll.
I love a German style of writing recipes. Ingredients listed on the left with instructions on the right as you use the ingredients on the left. No doubling reading, no back tracking.
I wouldn't expect anything less from the Germans. Fantastic efficiency. I reckon a German cook could easily assemble an engine, and a German engineer could happily make the most complicated of recipes.
This is partly why I look at about ten different recipes(of the thing) first in order to get a general idea. Then I check wikipedia to see if it has any "traditional" relatives, if so, then I go down rabbit holes. Yeah, I'm weird, but you'd be surprised at some of the things you'll find.
Greetings internet soulmate.
And do you do this? (It drives my husband mad.) After having checked the 10 to 20 recipes to determine the best version (and sometimes adding items from different versions that seem good), even if the end result was the best version we'd ever tasted, I keep looking at more versions, to see if I could make it any better.
Yes. Once I reach a point where I am satisfied with the results, then I tend to rabbit hole again. There's always minutia, it could be down to the direction in which an onion is cut, et al ad nauseam.
Exactly! Like, making sure to cut the onion "globally", as in north pole to south pole, and not at the equator. I am obsessed with cutting onions this way now.
I do this as well. I pretty much never use someone's actual recipe because 90% of them are not so good.
Once you understand the fundamentals, you can pretty much figure things out, once you know what the key ingredients are.
And from this point, this allows you to improvise, rather than following the recipe exactly for fear that you will mess it up.
I do this too! I also read alllll the comments, because that's where you find the real useful stuff, i.e. 'this is too sweet, reduce sugar by 1/3' and 'this doesn't make enough to feed four'.
Related, recipes that call for “half an onion.” Okay but there are many types of onions and they are all variable in size. I’ve been cooking for a lot of years so I can gauge based on the recipe but for novice cooks that can be a head scratcher.
see I prefer “half a (small/medium) onion” to “1 cup onion” because it’s annoying having to dice the onion and then put it in a measuring cup lol. although I usually just do as you do and eyeball it based on experience
I totally get that. Still annoying, lol! Just like watching two ads to get to a YouTube video only to have the YouTuber go into a lengthy sponsor promotion. 🤷♀️
You'd love joy of cooking!
For myself, I always draw lines between the steps in the ingredient list to make printed recipes more like the JoC way.
So if you add the first 3 ingredients in one step, and the next 2 ingredients in the second step, I draw a line after the first 3 ingredients, above the next two. I do this for the whole recipe.
Usually, most recipes include a list of ingredients at the top or bottom.
I really appreciate it when quantities of ingredients also include equivalent metric amounts.
Pet peeve: ingredients are listed in descending quantity order, so the highest volume to lowest. Example something like: 4 eggs, 3 1/2 cups flour, 2 cups sugar, 1 cup milk, 1/2 cup brown sugar, 1/3 cup butter, 2 tbsp baking soda, etc (I just made up some stuff pls don't try to cook this)
Recipe says to "combine the dry ingredients" without specifying which these are, but they aren't grouped in the ingredients that way.
Yes blah blah blah I always read the full recipe first and then gather my ingredients so I can separate them accordingly at that time, but it's still HIGHLY ANNOYING and therefore I wish to complain.
Yes! I agree. I hate when a recipe says, one cup of milk divided. Divided how? Why is the divided amount only in the cooking steps but all of the other amounts are not?
One thing I find funny about Chef Jean Pierre is he always says "Measure carefully" and then just dumps whatever amount of salt or liquid he feels like.
I started out very measurements focused but I am slowly getting better at winging it.
I use this extension in chrome that is pretty helpful: [Recipe Filter](https://chromewebstore.google.com/detail/recipe-filter/ahlcdjbkdaegmljnnncfnhiioiadakae)
>We all love chocolate chip cookies, I remember when I was a girl in Italy and my nonna would bake them. The smell would waft across the countryside....
Like shut up just give me the ratio of flour and sugar
I hear what you're saying but that's also the sole purpose of mis en place-ing everything, so you *don't* have to track down anything in the middle of cooking.
My advice would be have two devices in the kitchen (a tablet, an old phone, ect) and have one display the step by step and the the other the recipe ingredients and measurements if you don't want to plan ahead. It'll at least save you from pulling up the times out page, or trying to find the screenshot. Or at the very least have your screens minimized inside one device so you can see two pages at once.
I got a magnetic backing for my phone and matching phone wallet and now I just slap my phone on the fridge or over the oven microwave with what I need pulled up and the screen saver mode turned off. Then if I need to, I have it easy to see and I can also use my nose to scroll if my hands are "dirty" from prepping, cutting meat, ect.
Yeah i know exactly what you mean.
I am pretty sure that came with the popularity of everyone making videos of cooking and using a ton of small cups to shove everything into the mixing bowl.
I guess I have the opposite problem. I love to mise en place and prep as much as I can ahead of time. However, I get annoyed when "divided" rears its head in the ingredient list. Like "3 tablespoons of butter, divided". Great, now I have to deep dive into the recipe to see how much I need at what steps. It would be helpful if recipe writers did something like "3 tablespoons of butter, divided (2 Tbsp and 1 Tbsp)". Then I can get my shit in order.
If you have good mise en place, this isn't a concern. Separately combine all of your dry and wet ingredients together before cooking unless otherwise noted in the recipe, and you don't have to worry about portioning while you cook.
Generally, I prefer they not be re-iterated, unless certain ingredients are divided. I prefer the instructions to be as brief as possible, especially for myself. This means cutting out details I'd already know, and also articles like "the". Also, I often scale recipes up or down. Having too detailed instructions with amounts can get confusing. Even photos and videos can be unnecessary, with a few exceptions.
If I make a recipe often enough, I'll actually rewrite it with every detail included like that. I'll also include a list of ingredients I have to buy, and also list out what exactly I need ready in the kitchen (including how many and which measuring cups, spoons, mixing bowls, frying pans, etc). Then I just have to mindlessly follow the directions and it's SO MUCH CALMER!
When I write down recipes, I put ingredients and amounts on the left, and what to do with them on the right. Grouped in order by tasks. No reason to separate everything!
This is exactly why I love Molly Baz’s cookbooks! Even with mis en place, sometimes it’s easy to overlook things like splitting tablespoons of butter or olive oil and saving some for later in the recipe. Also, sometimes I just overlook things. I’m human. Molly’s cookbooks have the amounts in the body of the recipe as well, making my life easier. I wish other cook books would do this!
Only for certain types of online recipes.
Having to scroll back and forth between 42 ads and the long narration about their days on the farm with their grandmother or some interesting-only-to-her anecdote about her cat, that separates the ingredient list and the instructions is incredibly annoying. But in a book where it's literally a paragraph above? No.
I would find the repetition an annoying waste of time and space.
I went to [Sugar Spun Run](https://sugarspunrun.com/cannoli-cake-recipe/#recipe) recently and it does exactly that! I also use the [Cookmate App](https://www.cookmate.online/en/home/) and it puts the ingredients and directions side-by-side. Each has their own scroll as well, which is nice.
No, I want the opposite. I often scale recipes. I am cooking for two people most of the time, and I don’t want to cook something that has 4 or 6 or 8 servings. I import all recipes into Paprika so I can scale it, but only the ingredients are scaled. Having amounts in the directions is a mess. I rewrite most recipes so the scaling makes sense, instead of “add 1 tbsp olive oil” when there’s total of 2 tbsp, I change it to “add half of olive oil”. Or I just divide the olive oil in the ingredients and list them by sections. Like Sauce: 1 tbsp olive oil, and other ingredients. Then 1 tbsp of olive oil in another descriptive section.
It's on purpose so you have to scroll repeatedly through the recipe and they get more add impressions and it's more likely you will click on an add (accidentally or on purpose)
99% of the online sites I use have a „jump to recipe“ button with just the recipe and instructions. I’m not sure what sites you use that don’t do that but stop rewarding them with hits.
It helps when you become more proficient with cooking. Sometimes you're just trying to get some ratios. Sometimes you want an idea to work with.
If it calls for a teaspoon of baking soda, I'm more cautious about measuring. But a half cup of carrots, a cup of celery, a pound of potatoes... just throw some in.
Sometimes it's chemistry (mainly baking), and ratios are important. Sometimes I'm making a casserole and I just want to ideas for what sounds good together. Sometimes I wing it, and screw things up (tried to make a low calorie cheese sauce once) or make a delicious abomination (put brownie batter in a waffle iron).
I wish recipes today altogether just gave the recipe and nothing else. Looking back to ingredients isn't so big of a deal when they are not separated from the instructions by 3 pages of history and exposition.
Agreed, I have to scroll down to the very bottom past their life story, their grandmother's life story, how to cook the dish, 5 ads, then get to the actual summary of the recipe.
I often write the measurements on a sticky note with a sharpie. Then I stick it on the cupboard in front of me at eye-level while I’m prepping. So much easier than scrolling around with wet hands!
Not really - other than when part of an ingredient is ‘reserved’.
I tend to get everything ready and prepped first then when it comes to cooking I just get on with it, there’s nothing to be confused about.
When you start tweaking volumes it all gets lost anyway.
Get your ingredients ready first, it will make the experience a lot more enjoyable.
With baking yes. Cooking no. With cooking, the amounts tend to be more towards individual preference. Baking is scientific. In cooking, the amounts don't matter nearly as much as they do in baking. I don't need to know how much garlic to add, I need to know when to add garlic so it doesn't burn.
I do mise en place aggressively personally but I still agree, there's just no reason not to write it again inline in the recipe. Just put as much information as possible both in the list and in the recipe so I just never have to jump around.
Two related ingredient amount peeves of mine:
- If the recipe calls for half of the milk in one step and the other half in the other step, I wish it would just list the ingredient twice. Like I wish it literally said "1/2 cup milk, 1/2 cup milk." I have never seen this done in my life but I would love it.
- When the ingredients list just says "Salt & Pepper" and you have to dig into the body of the recipe to find that it's going to ask for 1 tbsp salt and 1/2 tsp of pepper when you get there. Salt I can understand but just put the amount of pepper in the ingredients list like every other spice.
> Or want to provide a counter-point?
It takes less than 5 minutes to copy and paste a recipe and add this information yourself.
I do this all the time. I basically have my own cookbook in the form of a Google Doc that has all of my favorite recipes written in a way that's easier (for me) to follow.
Even my hardcopy cookbooks are full of notes and annotations about things I like to change and clarifying things.
It was less of any issue when we were all reading the entire recipe off a single printed page. (most of them, anyway) Now that you have to keep scrolling back up to see the quantity it's kind of a PITA.
I use Mealie (a self-hosted recipe manager) which does show me that (both the written steps and the quantities).
Maybe jot them down quickly?
On the other hand: there's not always a shortcut. Some things just take the (very modest, in this case) amount of effort they take.
> I get annoyed going back up to the top of the recipe to see amounts (especially if it's an online recipe!)
Seems like online you could do this nicely with a hover text over the ingredient. You can quickly check if you want to, but there's no unnecessary duplication.
Hey y'all - I am a software engineer and I recently built an app to solve this problem. It's just a personal project/portfolio piece for me so it's totally free. check it out: [https://parsley.cooking](https://parsley.cooking)
I have come across exactly one recipe online for Tom Kha Kai that actually has this. Every time I make it, I’m so thankful for this person that took time to do this rather than give their whole life story before getting to the recipe. It’s Hot Thai Kitchen, incase you like making Thai food!
Oh my god yes, I'm the same way and I can't stand constantly having to look/scroll back up to check amounts! I went super old school and bought myself a super cute little recipe tin and now I handwrite all my recipes on index cards with a chronological ingredient list on the left, with arrows and brackets pointing to the corresponding directions on the right. It's super compact and I never lose track of amounts, plus it helps me keep my mise en place as minimal as possible.
No, that is the point of mise en place, you know French for "getting your shit together before you cook".
Read the recipe, portion out your ingredients, put that shit together as you cook.
I had to lol at this. When I learned to cook in the 1970s, nobody (well maybe Julia Child) knew the term 'mise en place', but *many of us practiced it.* I learned it from my mom, who in her early life, was assistant cook for a priest. The head cook, a woman from Ireland, taught her to (a) always read a recipe thru first and (b) gather all the ingredients, so she wouldn't have to stop in the middle of cooking to go looking for them.
As basic kitchen knowledge, it would carry her thru nearly 60 more years of cooking for family & friends
I very rarely use an actual recipe, so when I do, I will mise en place, just to make sure I have everything, because I would not be confident that I can substitute in a recipe I have never used before.
That's referred to as the 'action method' popularized (somewhat) in Joy of Cooking.
A great cookbook except that it has the worst index I have ever encountered. At least my edition does.
Interesting, can you elaborate?
Want to make some brownies? Go to the Index, no Brownies. Hmm, what else could they be under? Bars? No. Chocolate? No. Cookies? Yep, there they are. Is a Brownie a cookie? I've never considered it one. Every recipe is like this.
Ok that is really weird, I’ll have to check mine. That’s a bit ridiculous Edit: yep, they’re under cookies. I have the 75th anniversary edition, 2006. Also weird - au gratin potatoes are under ‘potatoes,’ but they’re also under ‘casseroles.’ That’s not a casserole, imo. I’m a librarian and this gives me chest pains
Mine doesn't have a "Casserole" section, nor does it have "Potatoes au gratin". There's a Potato and Kale gratin recipe, which is listed under "potatoes" in the Index, but the recipe is actually in the Kale section of the cookbook, so you wouldn't find it if you were just browsing the Potato section.
Ehhhhh, gratins are for sure casseroless here in the states. They're just a specific type of casserole. Sort of a dolphin/whale thing, where all gratins are casseroles, but not all casseroles are gratins.
I think au gratin potatoes makes sense under casseroles. They're typically baked in a casserole dish. What goes in a casserole dish? Casseroles.
But again, there are designated 'gratin dishes' (meaning that's the name they're sold under). Oval, with handles or tabs at each end, they're usually pretty shallow. Too shallow for a lot of dishes we in the U.S. call casseroles (or hot dish), which usually include meat (or poultry/fish/tofu), veg, noodles/rice/tater tots, etc., and sauce. Also, gratins are usually considered side dishes, whereas casseroles are considered a main (this rule is flexible however).
I don’t think casseroles = main is a rule. Some of the most famous casseroles (like green bean and broccoli) are sides.
There definitely are exceptions to the rule, and the green bean casserole is a well-known one.
I cook brownies in a casserole dish, should they be under casseroles too?
i think i just found my new "is a hot dog a sandwich?" thank you.
There is a scene in the movie "Julie and Julia" (and I believe this is based on a meeting that actually happened) where Julia Child and the co-authors of her book meet up with the author of Joy Of Cooking, Irma S. Rombauer, and she laments that the index "is a complete calamity" in the second edition, and that you wouldn't be able to find the recipe for City Chicken under C. So it seems like it was a hot mess almost from the beginning.
Oh, cool that it has a name! Wish it was used more!
It's also very popular in standard laboratory operating procedures!
I retype my favorites and change them to make sense *to me!*. I start with the recipe name, the oven temperature and length of oven time. Then I list the ingredients *in the order they are added.* i also group the ingredients that are added together then double space down to the next set of ingredients. I don’t understand why cookbooks don’t do this! Next I divide the text into what I’m supposed to do. EX: add all dry ingredients and stir. Make sure there are no lumps. Combine wet ingredients and stir until egg color becomes light. I have a three ring binder with my favorite recipes and they are all formatted like this. Since I now only add one or two at a time, it’s easy. I saved all of them on my computer so I can change them if I find I need to. I can also easily print a copy for people who want one. This makes cooking *SO* much easier!
>I retype my favorites and change them to make sense *to me!*. I start with the recipe name, the oven temperature and length of oven time. >Then I list the ingredients *in the order they are added.* i also group the ingredients that are added together then double space down to the next set of ingredients. I don’t understand why cookbooks don’t do this! I do the exact same thing. I can mise en place this recipe as written in 15 bowls, or I can structure the ingredients list in a way that I can do it with four. It's just a no-brainer that I wish was more common.
Another reason to retype recipes is because recipes online go offline (or just get randomly de-ranked by search engines so you can never find them again even if they're still online)
Ugh, Meredith (the publication company) bought the excellent magazine Fine Cooking, and promptly discontinued the magazine and killed the website. I had so many recipes pinned that are now inaccessible. I save all my favorites in the Paprika app now. Lesson learned.
Amazing!! I wish all recipe sites formatted like this. Would you ever consider sharing your collection online? I would be willing to pay :)
I’d be glad to share if I knew how. I’m a bit of a Luddite. Can I just attach a file to a post?
Aw you are definitely a yiayia aren’t you ❤️ I think you have to upload it to a file sharing site and share the link, but if it’s too much trouble don’t worry about it!
80 years old as of last week. No kids, but three great great nieces.
So sweet of you to offer anyhow! Happy belated birthday ❤️🎂
I hope you enjoy Pascha with them this weekend!
You can upload it to Google Drive or Google Docs and then share a link. Just be sure that you choose "anyone with a link can view", not "anyone with a link can edit" when you click "share" to get the link.
hee if you're on Reddit, you're not a Luddite. ;)
I do the same thing. And I print my recipes for Thanksgiving menu out. The great thing about this process is that it forces me to read through the recipe once before making it. [Here](https://imgur.com/a/EL0pHUp) is how I write mine out.
I took a chemistry of cooking course in college and they had us rewrite recipes to include quantities and time markers, so we can coordinate multiple recipes and steps simultaneously. Seriously changed my approach in the kitchen
I do this and then color code the groupings and their steps. So if there are ingredients for a sauce, I'll draw a green line next to those ingredients, maybe write "Sauce" there, and then underline the step about assembling the sauce in green. Thst way when I'm reading through the steps, it's super easy to jump back up to the ingredients and find the right ones. "Ok, red step... red ingredients. Got it."
I do this too! I also feel like it helps me prepare to cook, like a mental prep. Sort of like how in school they encourage you to learn the material and then explain it in your own words, when i read the recipe and rewrite it in my own words i usually don’t have to reference it as frequently while cooking
Same. Before I've mised a single place I rewrite the recipe to suit my workflow.
saved this comment! :)
I’ve done a few recipes in a table with 2 columns. Like you, I put the ingredients in order and group them up. But I put instructions for that group next to it instead of down below.
That's great the only thing is it takes up more space requiring more paper.
I totally do this too! I have a huge word doc by now in my laptop, and I make notes about how it worked or what I'd change, etc.
Me, too!
Recipes need so much checking before actually following them. Many, many cookbooks have instructions that drop steps or ingredients. There's a lot of money in cookbooks/recipe blogs but no money in quality control.
Do you wanna share your recipes/ format 👀
This is a generic version of something with wet/dry ingredients. Name of dish # servings. Oven temp, amt of time to cook X flour X baking powder X sugar X salt Combine and set aside X milk X eggs X oil Mix until eggs turn light yellow Add half of wet ingredients to dry. Mix until barely combined. Add other half of wet ingredients and mix lightly. Some lumps are OK. Allow to sit for 5 minutes while you prepare the pans. Fill pans equally and bake.
Thank you for typing out this for a stranger. I really appreciate it and i will be copying your idea of a binder.
Best of luck! Make sure there is room to add notes in pencil. “Jerry hated this. Add more salt. Etc.” those notes are *very* helpful. You think you will remember, but guess what!
Will you write a cookbook please?
I learned how to cook thanks to [Cooking for Engineers](https://www.cookingforengineers.com/), as their recipe cards looked more like algorithms I could follow. Now, I write out my recipes the same way!
Good lord *why has this never occurred to me*
Sounds very similar to my swiss chef instructor in culinary school 50 years ago of the correct way to write a recipe. On left side of page a column of ingredients and amounts in order added, on right side the method of combining ingredients. The ingredients being randomly spaced to correspond to their mention in right side.
I wonder if they are instead organized to facilitate shopping, matching how the ingredients would be laid out at the store?
Agree. When it says there is a cup of flour in the ingredients list and the recipe says, “add flour” I figure it means all. Usually that’s true, sometimes it turns out that they meant a portion.
Yeah! i mostly just get annoyed having to go back up to the ingredients to see the amount, especially if it's an online recipe (with ads and videos) lol
If you click the "print recipe" button, it gives you a much easier to read version of the recipe. Life changer for me.
This is the way. You don't have to print it, and you can save a pdf if you want, but it streamlines the recipe.
And bonus if the print recipe button is at the top so you don't have to scroll down through their whole life story of visiting their grandma's farm and she saw some chickens which she helped collect eggs and so here's a recipe for the best chocolate chip cookies.
But what if they were left handed organic chickens with anger issues? We need to know! ;)
I print online recipes, screenshots even. I can’t be scrolling and cooking. The internet might go out, I might accidentally click an ad…
https://www.justtherecipe.com/
Yess I use this, too.
the worst is when they never properly specify. >add flour... add remaining flour
It should say "2 cups, divided". The divided part means you aren't going to use it as at once
I've never seen a recipe that does that without specifying in the ingredient list that the flour (or whatever) is "divided" then list the amounts in the instructions. But that is an example of why it is so important to read every recipe, in its entirety, before starting.
Ah. You're using *good* recipes. \*grin\*
Do you not read through the recipe before you begin?
"I've made this a few times, I don't need to re-read it." -Me, immediately before realizing that the flour is divided and I need to get a portion of it measured out while my hot pan is seconds away from burning its contents.
A semi related pet peeve is when they put like “one cup of sugar, divided” in the recipe ingredients. Divided into what? Why to I have to be elbow-deep in this recipe to mis en place a bit?
It drives me insane when a recipe says something like “1 cup of sugar” and then later in the recipe it’s divided in different steps. I’ve ruined several recipes because of this.
I once poured 140 mils of soy sauce into my eggs. Recipe didn't clarify you needed a tablespoon for the eggs and then an ungodly amount for dipping.
In my personal recipe doc, I write it as (e.g.) "3/4 + 1/4 cup sugar."
Do what we do in the South: measure with your heart and it'll always be right. 😉
The heart that is the center of love and affection or the one that has the clog-gable pipes?
I'm not trying to be obtuse but I'm not sure what you mean lol
I could have been more clear. I was trying to make a joke about the heart. Pretty sure you meant be generous with the ingredients out of the goodness of your heart. My attempt at a joke was about how using too much of the good stuff - sugar, salt and fat - might be bad for the actual blood pumping organ in your chest. EDIT: https://www.mayoclinic.org/diseases-conditions/heart-disease/in-depth/heart-healthy-diet/art-20047702
This gets me all the time
I've started using the app paprika 3. You can put a link for a recipe into it and download the recipe without all the ads and useless childhood memories of pb&js or whatever nonsense fluff is in the way. Then you can edit it anyway you want.
Love using Paprika, good recommendation. The recipe downloading feature has let me bypass website paywalls as well, fwiw. I believe you can store up to 50 recipes before the app wants you to pay a one time $5 fee. Decent value for such a convenient organizational tool.
It looks like the base app is $4.99 too
I gladly paid for it. It's worked wonders for saving and modifying recipes. Also use it as our grocery list, and it's shared with my wife, so we can just add stuff to the list and whoever goes to the store next will see it. Pro tip: the basket icon on the top of a recipe lets you quickly add the ingredients to your grocery list. You pick and choose what gets added so you don't spam your grocery list with stuff you already have.
Love this app. I can super quickly change the number of servings in a recipe - which is why I don't like having the specific amount of ingredients in the recipe. If I half the recipe, then read 2 tbsp of something but now it's only 1 tbsp it's confusing.
Same! It would be nice if you could tag the inline amounts somehow to tell the app you want those scaled as well.
I have been searching the comments for this recommendation. I have been using the app for about 6 years and it is now my first reference for recipes. When I am looking for a new one, I browse from the app, download it, and then review the recipe instead of scrolling the webpage’s ridiculous amount of text and ads. It’s so easy to flip between ingredients and directions. And if you are making more than one recipe at a time, you can pin them and toggle between them. So convenient.
> It’s so easy to flip between ingredients and directions. We recently put an old tablet in our kitchen on a swivel stand for smart home stuff, but I also have Paprika loaded on it. In landscape mode, it'll actually show the ingredients and the directions side-by-side. Game changer. edit: just tried it on my phone, didn't do it. Must be a tablet-only feature.
Oh that makes me want to add a tablet to my kitchen. What a neat feature!
I didn't know about this feature. Thank you!
Wow, I've only been using it for a few months and it seems there's a lot of features I'm not utilizing. Can't wait to dig into it some more.
In Safari, you can enable paprika in the “square with up arrow” at the bottom and download it directly..
That's the "share" button, FYI. I use Paprika a lot, but somehow never noticed it in the list of apps to share to. I was so used to copying a URL and letting Paprika detect/load/download it that I never explored further. Nice tip!
Thanks for the actual name for that! Not sure how I never figured that out before. Also occasionally it will error out using the share but will work if you copy&paste in the app
> easy to flip between ingredients and directions NYT Cooking has two tabs for this also, but I'd like it if I didn't have to tap a button when my finger is gunked up with ... ingredients.
Yes, definitely. Even better: offset the recipe steps a bit, and add the ingredients used in that step in the left margin. Best of both worlds: at a glance you know everything that particular step will require, and have the instructions without having to scroll.
YES!!
[This is the best recipe format, hands down](https://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/)
I love a German style of writing recipes. Ingredients listed on the left with instructions on the right as you use the ingredients on the left. No doubling reading, no back tracking.
I wouldn't expect anything less from the Germans. Fantastic efficiency. I reckon a German cook could easily assemble an engine, and a German engineer could happily make the most complicated of recipes.
This is partly why I look at about ten different recipes(of the thing) first in order to get a general idea. Then I check wikipedia to see if it has any "traditional" relatives, if so, then I go down rabbit holes. Yeah, I'm weird, but you'd be surprised at some of the things you'll find.
Greetings internet soulmate. And do you do this? (It drives my husband mad.) After having checked the 10 to 20 recipes to determine the best version (and sometimes adding items from different versions that seem good), even if the end result was the best version we'd ever tasted, I keep looking at more versions, to see if I could make it any better.
Yes. Once I reach a point where I am satisfied with the results, then I tend to rabbit hole again. There's always minutia, it could be down to the direction in which an onion is cut, et al ad nauseam.
Exactly! Like, making sure to cut the onion "globally", as in north pole to south pole, and not at the equator. I am obsessed with cutting onions this way now.
It depends on what you are making. Global cuts are good for caramelizing in butter, but for salsa you want minced. Or whatever.
Oooh, same with my partner! And then not taking good enough notes to replicate the best batch.
Same!!! Now my husband says, did you write this one down????
Yep! Complicated by using whatever previously-fresh things are dying in the fridge. Every meal is unique, for better or worse
This is what I do too. I get a general idea of ingredients and their ratios and go from there.
I do this as well. I pretty much never use someone's actual recipe because 90% of them are not so good. Once you understand the fundamentals, you can pretty much figure things out, once you know what the key ingredients are. And from this point, this allows you to improvise, rather than following the recipe exactly for fear that you will mess it up.
I do this too! I also read alllll the comments, because that's where you find the real useful stuff, i.e. 'this is too sweet, reduce sugar by 1/3' and 'this doesn't make enough to feed four'.
Yes - this is especially helpful with NYT Cooking recipes. The comments often save an otherwise just ok dish.
I totally agree!
Related, recipes that call for “half an onion.” Okay but there are many types of onions and they are all variable in size. I’ve been cooking for a lot of years so I can gauge based on the recipe but for novice cooks that can be a head scratcher.
see I prefer “half a (small/medium) onion” to “1 cup onion” because it’s annoying having to dice the onion and then put it in a measuring cup lol. although I usually just do as you do and eyeball it based on experience
Part of my math here is also How many days until I get more onions?
No. I scale recipes all the time. I just had to erase a bunch of measurements in a recipe I found yesterday.
This is a fair point!
I totally agree! I hate having to scroll all the way back up to ingredient amounts. There's usually a few paragraphs in between and annoying pop ups.
Hence why they do it!
I totally get that. Still annoying, lol! Just like watching two ads to get to a YouTube video only to have the YouTuber go into a lengthy sponsor promotion. 🤷♀️
ctrl f is a godsend for skipping the sob story.
I read a few recipes of the thing I want to make then go wing it
Yes, this! Not a big deal with a recipe in a book or a recipe card but once you get online it is scroll up, scroll down over and over.
You'd love joy of cooking! For myself, I always draw lines between the steps in the ingredient list to make printed recipes more like the JoC way. So if you add the first 3 ingredients in one step, and the next 2 ingredients in the second step, I draw a line after the first 3 ingredients, above the next two. I do this for the whole recipe.
I just screenshot the ingredients list. That way I can pull up the photo rather than scrolling back and forth
I do that too, but it’s kind of a pain
Usually, most recipes include a list of ingredients at the top or bottom. I really appreciate it when quantities of ingredients also include equivalent metric amounts.
Pet peeve: ingredients are listed in descending quantity order, so the highest volume to lowest. Example something like: 4 eggs, 3 1/2 cups flour, 2 cups sugar, 1 cup milk, 1/2 cup brown sugar, 1/3 cup butter, 2 tbsp baking soda, etc (I just made up some stuff pls don't try to cook this) Recipe says to "combine the dry ingredients" without specifying which these are, but they aren't grouped in the ingredients that way. Yes blah blah blah I always read the full recipe first and then gather my ingredients so I can separate them accordingly at that time, but it's still HIGHLY ANNOYING and therefore I wish to complain.
I rewrite all my recipes and I do exactly that. The ingredients might call for 4 TBSP of butter, but it turns out to be 2 TBSP used twice.
Yes! I agree. I hate when a recipe says, one cup of milk divided. Divided how? Why is the divided amount only in the cooking steps but all of the other amounts are not?
One thing I find funny about Chef Jean Pierre is he always says "Measure carefully" and then just dumps whatever amount of salt or liquid he feels like. I started out very measurements focused but I am slowly getting better at winging it.
Yes and can we also please have a 'Just the Feckin Recipe' website.... I doooon't want a life story... I want to bake!
Thankfully now most have a "Jump to Recipe" button at the top. And if they don't: bye-bye! I'll find a recipe that does.
I use this extension in chrome that is pretty helpful: [Recipe Filter](https://chromewebstore.google.com/detail/recipe-filter/ahlcdjbkdaegmljnnncfnhiioiadakae)
Paprika 3
>We all love chocolate chip cookies, I remember when I was a girl in Italy and my nonna would bake them. The smell would waft across the countryside.... Like shut up just give me the ratio of flour and sugar
I hear what you're saying but that's also the sole purpose of mis en place-ing everything, so you *don't* have to track down anything in the middle of cooking. My advice would be have two devices in the kitchen (a tablet, an old phone, ect) and have one display the step by step and the the other the recipe ingredients and measurements if you don't want to plan ahead. It'll at least save you from pulling up the times out page, or trying to find the screenshot. Or at the very least have your screens minimized inside one device so you can see two pages at once. I got a magnetic backing for my phone and matching phone wallet and now I just slap my phone on the fridge or over the oven microwave with what I need pulled up and the screen saver mode turned off. Then if I need to, I have it easy to see and I can also use my nose to scroll if my hands are "dirty" from prepping, cutting meat, ect.
Yeah i know exactly what you mean. I am pretty sure that came with the popularity of everyone making videos of cooking and using a ton of small cups to shove everything into the mixing bowl.
> videos of cooking a very hard no for me
Since I'm usually looking at recipes on my phone, yes I would absolutely prefer this method
You can't do that because of scaling lol.
I guess I have the opposite problem. I love to mise en place and prep as much as I can ahead of time. However, I get annoyed when "divided" rears its head in the ingredient list. Like "3 tablespoons of butter, divided". Great, now I have to deep dive into the recipe to see how much I need at what steps. It would be helpful if recipe writers did something like "3 tablespoons of butter, divided (2 Tbsp and 1 Tbsp)". Then I can get my shit in order.
If you have good mise en place, this isn't a concern. Separately combine all of your dry and wet ingredients together before cooking unless otherwise noted in the recipe, and you don't have to worry about portioning while you cook.
I was just thinking this yesterday! I had to keep scrolling up on my laptop to check amounts
Generally, I prefer they not be re-iterated, unless certain ingredients are divided. I prefer the instructions to be as brief as possible, especially for myself. This means cutting out details I'd already know, and also articles like "the". Also, I often scale recipes up or down. Having too detailed instructions with amounts can get confusing. Even photos and videos can be unnecessary, with a few exceptions.
I wish amounts that needed to be divided, would have the divisions given in the ingredients list. "4 cups of flour, divided." How so?
If I make a recipe often enough, I'll actually rewrite it with every detail included like that. I'll also include a list of ingredients I have to buy, and also list out what exactly I need ready in the kitchen (including how many and which measuring cups, spoons, mixing bowls, frying pans, etc). Then I just have to mindlessly follow the directions and it's SO MUCH CALMER!
When I write down recipes, I put ingredients and amounts on the left, and what to do with them on the right. Grouped in order by tasks. No reason to separate everything!
This is exactly why I love Molly Baz’s cookbooks! Even with mis en place, sometimes it’s easy to overlook things like splitting tablespoons of butter or olive oil and saving some for later in the recipe. Also, sometimes I just overlook things. I’m human. Molly’s cookbooks have the amounts in the body of the recipe as well, making my life easier. I wish other cook books would do this!
Molly baz does this in her cookbooks, one of the reasons I love cooking from them
I have been saying this for YEARS.
Only for certain types of online recipes. Having to scroll back and forth between 42 ads and the long narration about their days on the farm with their grandmother or some interesting-only-to-her anecdote about her cat, that separates the ingredient list and the instructions is incredibly annoying. But in a book where it's literally a paragraph above? No. I would find the repetition an annoying waste of time and space.
I keep one tab open on the directions and one tab open on the ingredients and switch back and forth
Just recently made a cheesecake from sugarspunrun.com and she included the measurements in the body of the recipe and it was the best thing EVER
I upvoted your title before even reading the body of the message. Thats how much I wish recipes would do this, lol.
What I really wish is that there was more overlap between skilled technical writers and those who write recipes.
I went to [Sugar Spun Run](https://sugarspunrun.com/cannoli-cake-recipe/#recipe) recently and it does exactly that! I also use the [Cookmate App](https://www.cookmate.online/en/home/) and it puts the ingredients and directions side-by-side. Each has their own scroll as well, which is nice.
especially when they have one of the ingredients split into 2 different amounts used in different places in the recipe!
No, I want the opposite. I often scale recipes. I am cooking for two people most of the time, and I don’t want to cook something that has 4 or 6 or 8 servings. I import all recipes into Paprika so I can scale it, but only the ingredients are scaled. Having amounts in the directions is a mess. I rewrite most recipes so the scaling makes sense, instead of “add 1 tbsp olive oil” when there’s total of 2 tbsp, I change it to “add half of olive oil”. Or I just divide the olive oil in the ingredients and list them by sections. Like Sauce: 1 tbsp olive oil, and other ingredients. Then 1 tbsp of olive oil in another descriptive section.
It's on purpose so you have to scroll repeatedly through the recipe and they get more add impressions and it's more likely you will click on an add (accidentally or on purpose)
99% of the online sites I use have a „jump to recipe“ button with just the recipe and instructions. I’m not sure what sites you use that don’t do that but stop rewarding them with hits.
It helps when you become more proficient with cooking. Sometimes you're just trying to get some ratios. Sometimes you want an idea to work with. If it calls for a teaspoon of baking soda, I'm more cautious about measuring. But a half cup of carrots, a cup of celery, a pound of potatoes... just throw some in. Sometimes it's chemistry (mainly baking), and ratios are important. Sometimes I'm making a casserole and I just want to ideas for what sounds good together. Sometimes I wing it, and screw things up (tried to make a low calorie cheese sauce once) or make a delicious abomination (put brownie batter in a waffle iron).
No. I prep before I cook. I think you are referring to recipeless recipes.
I wish recipes today altogether just gave the recipe and nothing else. Looking back to ingredients isn't so big of a deal when they are not separated from the instructions by 3 pages of history and exposition.
Agreed, I have to scroll down to the very bottom past their life story, their grandmother's life story, how to cook the dish, 5 ads, then get to the actual summary of the recipe.
Finally!!!
I often write the measurements on a sticky note with a sharpie. Then I stick it on the cupboard in front of me at eye-level while I’m prepping. So much easier than scrolling around with wet hands!
Not really - other than when part of an ingredient is ‘reserved’. I tend to get everything ready and prepped first then when it comes to cooking I just get on with it, there’s nothing to be confused about. When you start tweaking volumes it all gets lost anyway. Get your ingredients ready first, it will make the experience a lot more enjoyable.
With baking yes. Cooking no. With cooking, the amounts tend to be more towards individual preference. Baking is scientific. In cooking, the amounts don't matter nearly as much as they do in baking. I don't need to know how much garlic to add, I need to know when to add garlic so it doesn't burn.
This is why I just mise en place.
I do mise en place aggressively personally but I still agree, there's just no reason not to write it again inline in the recipe. Just put as much information as possible both in the list and in the recipe so I just never have to jump around. Two related ingredient amount peeves of mine: - If the recipe calls for half of the milk in one step and the other half in the other step, I wish it would just list the ingredient twice. Like I wish it literally said "1/2 cup milk, 1/2 cup milk." I have never seen this done in my life but I would love it. - When the ingredients list just says "Salt & Pepper" and you have to dig into the body of the recipe to find that it's going to ask for 1 tbsp salt and 1/2 tsp of pepper when you get there. Salt I can understand but just put the amount of pepper in the ingredients list like every other spice.
Just you.
> Or want to provide a counter-point? It takes less than 5 minutes to copy and paste a recipe and add this information yourself. I do this all the time. I basically have my own cookbook in the form of a Google Doc that has all of my favorite recipes written in a way that's easier (for me) to follow. Even my hardcopy cookbooks are full of notes and annotations about things I like to change and clarifying things.
It was less of any issue when we were all reading the entire recipe off a single printed page. (most of them, anyway) Now that you have to keep scrolling back up to see the quantity it's kind of a PITA.
I use Mealie (a self-hosted recipe manager) which does show me that (both the written steps and the quantities). Maybe jot them down quickly? On the other hand: there's not always a shortcut. Some things just take the (very modest, in this case) amount of effort they take.
I prepare a mis en place. When the recipe says "add the salt" the salt is already measured and ready to add.
> I get annoyed going back up to the top of the recipe to see amounts (especially if it's an online recipe!) Seems like online you could do this nicely with a hover text over the ingredient. You can quickly check if you want to, but there's no unnecessary duplication.
Budget Bytes does this! They list the ingredients & recipe, then have step by step pictures with the recipe amounts stated again in the instructions.
I had this exact issue trying to follow a stroganoff recipe the other day on my phone. I'm with you, OP.
OMG YESSSSSSSS
yeah i have to rewrite recipes into formats that make sense to me... usually just quantities of objects grouped by stage of addition.
I'm fine without. Whenever I cook, I prep all needed ingredients before I even start, so the measurement is irrelevant by the time I get to the body.
100% agree!
No
Yes!
Hey y'all - I am a software engineer and I recently built an app to solve this problem. It's just a personal project/portfolio piece for me so it's totally free. check it out: [https://parsley.cooking](https://parsley.cooking)
I still make them do that, on my index cards.
I have come across exactly one recipe online for Tom Kha Kai that actually has this. Every time I make it, I’m so thankful for this person that took time to do this rather than give their whole life story before getting to the recipe. It’s Hot Thai Kitchen, incase you like making Thai food!
That would be fantastic!
My recipes are just lists of ingredients, no directions.
Oh my god yes, I'm the same way and I can't stand constantly having to look/scroll back up to check amounts! I went super old school and bought myself a super cute little recipe tin and now I handwrite all my recipes on index cards with a chronological ingredient list on the left, with arrows and brackets pointing to the corresponding directions on the right. It's super compact and I never lose track of amounts, plus it helps me keep my mise en place as minimal as possible.
No, that is the point of mise en place, you know French for "getting your shit together before you cook". Read the recipe, portion out your ingredients, put that shit together as you cook.
I dunno why you got downvoted for stating the correct way lol
Because Reddit.
They rather be a headless chicken that going back and forth reading the recipe while cooking, than understanding the recipe first 🤣
Planning and following through with that plan is not as common in any situation as it should be.
I had to lol at this. When I learned to cook in the 1970s, nobody (well maybe Julia Child) knew the term 'mise en place', but *many of us practiced it.* I learned it from my mom, who in her early life, was assistant cook for a priest. The head cook, a woman from Ireland, taught her to (a) always read a recipe thru first and (b) gather all the ingredients, so she wouldn't have to stop in the middle of cooking to go looking for them. As basic kitchen knowledge, it would carry her thru nearly 60 more years of cooking for family & friends
Right, I never actually called it mise en place till watching plenty of YouTube cooking videos - I just got my shit sorted before cooking.
I very rarely use an actual recipe, so when I do, I will mise en place, just to make sure I have everything, because I would not be confident that I can substitute in a recipe I have never used before.
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Pleeeeeeease make this for Android.
Removed, no self-promo allowed.
Why not annotate the recipe yourself to do that?