Preparing, understanding, and completing a recipe require looking ahead and thoroughly reading the recipe before you start cooking or baking. Save yourself from a cooking catastrophe by following these valuable tips on how to read a recipe.
Read through the recipe at least twice to make sure that you understand the directions.
Make sure that you can perform all the techniques.
Look at the recipe yield and decide if the number of servings is what you need. If not, consider whether you should cut the ingredient amounts in half or double them.
Check that you have all the necessary equipment and ingredients.
Make sure that you have enough time before serving to prepare and cook the recipe.
Check whether you can (or need to) make any part of the recipe ahead of time.
Read through the ingredients to see whether you like them all, as well as whether the recipe has too much fat, sugar, or salt for your dietary needs.
See AlsoBack to Basics: Reading RecipesCheck whether you need to use an ingredient, such as butter or oil, at different stages in the recipe so that you don’t make the mistake of using that ingredient all at once.
Find out whether you need to preheat the oven.
About This Article
This article is from the book:
About the book authors:
Marie Rama has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada. John Mariani is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine. Marie Rama has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada. John Mariani is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.
