How To Write A Recipe

There are two main parts of almost all recipes, the Ingredient List and the Preparation Method. Below are the basic guidelines for writing both parts.

Before we get into it first comes the title, number of servings and serving size if appropriate.

Add an image here too, You should photograph your dish however Pixabay has images that are safe to use.

Now the ingredient list and the preparation method, often I call my Directions. If the recipes are adapted from another recipe, a credit is included.

NEVER use other recipes images or google images.

Ingredient List:

• List all ingredients in order of use, as described in step-by-step instructions.

• List the most important ingredients first, if it can be consistent with the order of use.

• Spell out everything: tablespoons, ounces, etc.

• If the recipe has different elements (a pie, for example, has a crust, a filling), break up the ingredient list with headings such as “Crust” and “Filling.”

• When several ingredients are used at the same time (in the case of baking, often all the dry ingredients are sifted or mixed together at once), list them in descending order according to volume. If there is an issue over preparation, list in order, so for example if you need the zest and juice of a lemon, list the zest first and then the juice since that is the order you will do the preparation.

• Do not use two numerals together. You need to set off the second number in parenthesis. This comes up with sizes of packages. For example, “1 (8-ounce) package cream cheese.”

• If an ingredient begins with a letter instead of a number, freshly ground black pepper, for example, capitalize the first letter, as in “Freshly ground black pepper.”

• If the preparation of an ingredient is simple, place that technique in the ingredient list, as in “2 eggs, beaten” or “1 stick butter, softened.”

• If an ingredient is used more than once in a recipe, list the total amount at the place in the ingredient list where it is first used, then add “divided.” In the method part of the recipe, indicate the amount used at each step. For example “1 cup all-purpose flour, divided” then in the method “Sift 3/4 cup of the flour with the…” and later “Sprinkle the remaining 1/4 cup of flour on top of…”
• Use generic names of ingredients (semi-sweet chocolate chips, not “Nestle chips”

Preparation Method, (Directions)

• Where helpful, indicate the size of bowls and cookware. For example, “In a small mixing bowl….”

• You do not have to write complete sentences. Be as short and concise as possible.

• With instructions for the stove-top, indicate the level of heat. For example, “Simmer over low heat.”

• State exact or approximate cooking times, with descriptive hints for doneness, if appropriate. For example, “Sear 2 minutes on each side,” and “Bake 18-22 minutes, or until crust is light golden brown.”

• As in the ingredient list, if there are different elements to the recipe, as with the crust and filling of a pie, separate out each element in the method. Begin with the crust and write a header “For the Crust” and give the method. Then do “For the Filling” and give filling instructions.

• Separate each step into a different paragraph. If you are mixing dry ingredients in a bowl, for example, use one paragraph for all the instructions for that step.

• Finish with serving instructions including how to plate, what temperature to serve, how to garnish.
• The last instruction should be regarding storage, if applicable. For a cake recipe, for example, “Cake will keep at room temperature in an airtight container for 2-3 days.”

More helpful tips:

TigerChefTV

 

Using a commercial restaurant scale for portion control, renowned video blogger for https://www.tigerchef.com/ and chef extraordinaire Danny Dangoor teaches us how to write and record recipes. Many chefs like to create their dishes on the fly, continually tweaking the recipe until it is just right, using their finely honed taste buds as their guide. Only once the final concoction is perfect are they ready to present their dish. So how do they keep track of the recipe? Watch this instructional chef video and find out.

 

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Recipes 4U

A Fun Page for all. Recipes, Tips, Quotes and Anything Fun. We post high quality photos, videos and images with links to amazing websites. We are always adding new content. Hope you come back day…

 

slowdowncookmore

 

Learn how to make and use all the culinary bases from around the world. Learning this technique will help you create your own recipe based on a specific cuisine. This shows you how to make a French mirepoix, Italian soffrito, Spanish sofrito, the Cajun holy trinity, and Chinese GGS.

 

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