How to Follow a Recipe – Why Some Recipes Don’t Work

What is a Recipe???!

A recipe is a set of instruction used for preparing and producing a certain food, dish, or drink. The purpose of a recipe is to have a precise record of the ingredients used, the amounts needed, and the way they are combined.

(1) The Recipe Name tells you what you'll be making. Sometimes the author will include personal information on the recipe.

(2) There are three components to a recipe. The first is the List of Ingredients, and the second is the Amount of the ingredients.

(3) The third is the Preparation Instructions. A well-written recipe will list all ingredients in the order they will be added in the Preparation Instructions. Most well-written recipes will spell out pan size, cooking temperature, and how much of each ingredient to use. However, you will find some poorly-written recipes that use abbreviations.

(4) Some recipe will include Variations for the recipe and also how to Store your prepared dish.

Check out a sample of a well-written recipe below:
 

Read your recipe carefully before starting: Be sure you have all the ingredients called for and that you understand the recipe clearly. This is the reason most recipe fail. If the recipe says “room temperature,” there is usually a reason.

When preparing a recipe for the first time, it is recommended that you follow the recipe exactly so you have an initial template of how the writer intended it to look and taste. Then you can experiment from there.

Why a recipe does not work

Yes, there are some recipes that do not work. This is usually because of a misprint, an editing error, and the recipe not being tested properly before printing.

No matter how detailed the recipe is written, the recipe can not tell you everything you need to know. Some judgment of your part is actually needed on certain variables, such as:

Kitchens are not stocked with the same equipment. Pots and pans can vary according to the material used to make them.

Ranges and oven have temperature differences.

Ingredients were not measured carefully. This is especially important when baking.

The cook didn’t understand the baking terms used.

Cooking times that have been given in the recipe are meant to be used as a guideline only. If a cooking temperature is given as a means of determining doneness, this is usually accurate.

You substituted ingredients improperly. Replacing ingredients may result vastly different taste. Could taste better or worse. The cook probably substituted an ingredient because they either:

(1)   Don’t have or couldn’t find one of the ingredients.

(2)   Wish to alter a recipe to lower the fat or calories.

(3)   Don’t have a particular piece of equipment to cook the recipe as instructed. Some ingredients and cooking steps can be substituted or eliminated and some just cannot.

What is Mise en Place?

Mise en Place ((MEEZ-ahn-plahs) - French culinary term that means “everything in its place.” This culinary term refers to purchasing, preparing, and pre-measuring all the ingredients necessary for a dish before you start cooking.  

Mise en place makes the actual process of cooking more efficient and helps prevent the cook from making mistakes or discovering missing ingredients at a crucial moment.

This simply means that before you can even start preparing the ingredients for cooking your recipe, you want to make sure you have all the ingredients and equipment needed (the gathering and preparation of all the tools and food you need to complete the task at hand.) This means pulling out your pots and pans, and every single ingredient before you even think about turning the burners on.

This practice (Mise en Place) is especially beneficial when preparing a new recipe that you haven’t tried before and also when preparing more than one recipe.

When you are preparing foods that you’ve made before, you only have to prepare ingredients first that you know you won’t have time to ready while cooking.

Besides for making your life easier by having all your ingredients in one place, you can check that you have everything you need before you start cooking.  

If you practice this easy technique and “put everything in place” before you get started cooking, your dishes will come out better, and you will actually enjoy the act of cooking more than ever.

Using this technique is probably the single biggest difference between gourmet chefs and regular, once-in-a-while cooks.

Advantages of using this technique:

·         Less stress when preparing recipe.
 

·         Read the entire recipe in advance of needing to prepare it. Determine which ingredients and equipment you will need and have them nearby. Any missing ingredients that are not in your pantry can be purchased before it's too late for a quick trip to the store or your neighbor next door.
 

·         Once you have your ingredients together, prepare them so they are "cooking ready."  This can mean different things depending on what recipe your using.

Examples: Toasting nuts, clean and chop any fruits and vegetables, salads ready-to-dress, letting certain ingredients come to room temperature, pre-measuring spices, preheating the oven or grill, desserts ready-to-serve, etc.

Handing or preparing ingredients BEFORE cooking rather than in the midst of another preparation step when time delays may affect food quality.
 

·         Have everything measured and ready to be used in separate bowls or cups (or combined if the ingredients are being cooked at the same time).

Purchase a set of 4 or more small "mini" bowls. They come in different sizes and may hold from about 1 to 3 ounces. You can group ingredients or place them in the order used to assure all recipe steps are included.

If I make preparing a meal for a large gathering or a dinner party, I will prepared my ingredients sometimes a day in advance or even more (depending on the ingredient and the dish I will be making). I will always have the ingredients prepared and ready to use at the last minute before cooking. The various dishes are finally cooked, plated, and served. This way, I don't have to spend all my time in the kitchen, but can enjoy my guests.
 

·         It makes complicated recipes more fun to prepare when you're no longer doing a juggling act, trying to complete several tasks simultaneously.
 

·         You will not overcook foods while trying to prepare the next ingredients for another dish. 

Don't forget food safety as you cook:

Prepare your workspace by starting with a clean kitchen. There is also time to clean the mixing area as you go along rather than face a counter full of mixing equipment when you're done.

Fill your sink with hot soapy water to put your dirty dishes in as your cook. When preparing food, keep surfaces and utensils clean. Surfaces are not just counter-tops and cutting boards; don't forget to clean your utensils, too.

Wash your hands between each cooking task!

This serves two (2) purposes for me.

·         When preparing food, place the dirty dishes and utensils into sink, wipe counters and rinse cutting boards as you go. This make for easier cleanup when all is said and done so you are not overwhelmed with clean-up duties after all the cooking and eating takes place – allows you to more readily enjoy your company.
 

·         As you cook, wash your hands periodically with anti-bacterial soap (or when you work with meat and/or spicy things) with hot water to keep everything sanitary.