6 Tips for Following a Recipe
A quarter pound of sugar is not the same as half a cup of sugar. Cooking times and temperatures are affected by measurements, so assume that your recipe has taken that into account. 4. Make sure.
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Stir in remaining ingredients except for uncooked spaghetti. Bring to a boil, reduce heat, and simmer for 3 minutes. Add uncooked spaghetti to the simmering sauce a little at a time, stirring to keep it separated. Cover tightly and simmer for 20 to 25 minutes over low heat or until pasta is tender, stirring frequently.
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It's an understandable impulse. Recipes are helpful guides, a map to uncharted territory, particularly for people who find cooking intimidating or just unfamiliar. Yet, as logical as that is.
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When we say our recipes work, it's because we have a rigorous recipe development process to ensure they work for real home cooks. Cook's Illustrated's Lan La.
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Figure out the timing. Check the "prep time" and "total time" listed at the top to be sure you have enough time to complete the recipe. Look for hints, such as the words "meanwhile" or "at the same time," which indicate that two or more steps can happen simultaneously. Our recipes also show hands-off periods — look for phrases.
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Other recipes to follow exactly this week or very soon: coconut curry chicken noodle soup; mapo tofu spaghetti; vegan mushroom and leek rolls; the greenest green salad; salmon with sesame and herbs.
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No. 1: READ THE RECIPE COMPLETELY BEFORE BEGINNING. The first step in following a recipe is to be sure to read through the ingredients needed as well as the instructions for what you will be doing before you ever begin mixing your batters or doughs. (This is one of the first steps in Mise En Place .)
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1. Don't Judge a Book By Its Cover. Photo by Shawn Eliav. I know it's cliché, and maybe a tad overused, but that doesn't make it any less applicable. Don't judge a recipe by it's title— there's so much more to a recipe than the three words used to name it. The title gives you the basic framework of what's to follow, but the.
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Following the Recipe. The first time you make a dish using a particular recipe, don't double or half the amounts as some dishes won't turn out right if you do. Unless you have made the dish before, it is a good practice to follow the recipe exactly as written. Once you have tried the recipe, you can feel more comfortable doing a little.
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1. Preheat the oven to 170C. Heat half the olive oil in a large, flameproof casserole dish on medium to high heat. 2. Add the beef and cook for about eight minutes until browned, then transfer to.
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Step 1: Skim. Quickly skim the recipe all the way through to get a general idea of what's involved and taking note of the time, ingredients, equipment and utensils you'll need. Be on the lookout for important prep times (e.g., does the spinach need to be thawed?), and any special techniques you're not sure about.
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Serving size tells you how many people the recipe will serve, or for baked goods like cookies, how many dozen the recipe should make. Become familiar with measurements, like tablespoons and cups, to better understand the ingredients list. Directions are sometimes included within the list of ingredients. For example "1 onion, chopped" would mean.
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However, once you have followed the instructions of the recipe through to the finish, Garten is not against experimenting by making substitutions or altering a cooking method so the end result is.
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Here are some terms and phrases everyone should know when following a recipe: Preheat - Turn on the oven or stovetop to the temperature specified in the recipe. Do this before you start cooking so the cooking appliance is hot when you're ready to use it. Simmer - Cook food gently in liquid on the stovetop. The key word here is gentle.
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Try a recipe converter site like Whisk or Cooking Recipe Converter. Here's a common list of cooking measurements: dash - less than ⅛ teaspoon. pinch - 1/16 teaspoon. scant - when a recipe calls for a measurement, don't use the full measurement. Instead, use slightly less than the given amount.
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Have everything weighed out, chopped up etc in little bowls all in front of you. This means following the recipe will be as simple as it should be. Being prepared is key and having to weigh out flour or walnuts for example mid-way through a recipe just means your cooking space gets messy. You're then also deviating from for the tasks on hand.
