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OTHER ITA SITES:
How To Write A Recipe
It amazes me how many great chefs can cook fantastic dishes yet fail to be able to write recipes in a clear and concise way that makes for easy reading and understanding. Many could do with working in manufacturing industry for a number of weeks and learn the skill involved in preparing a bill of materials for a product because in this way they would get to understand how certain ingredients can be grouped together to make a �sub assembly� before the preparation into the final assembly.
Some top chefs have mastered this of course and they truly produce excellent food, freshly prepared and in a short space of time. It simply boils down to storing the food in it�s sub assembly state until you�re ready to serve then throw everything together and give it a blast.
I�m a barbecue and smoker enthusiast and I love to experiment with different marinades, rubs and mops as well as making some really tasty accompaniments for my BBQ parties. It wasn�t until last year that a friend suggest I should �bottle� my knowledge and share it but my confidence wasn�t too great because first of all I�m not a professional chef and second I�ve never written a recipe.
I guess everybody has to start somewhere and when I thought about my day job it in manufacturing and also how some recipes really annoy me I found the way forward. Egg">All it took then was to think about how I prepared the meal and write it down.
One thing that really frustrates me is when there�s no clear information about how long the recipe is going to take, admittedly it�s not that important for barbecue recipes because the BBQ cooking is part of the fun and if you�re into smoking most people already know the rule of thumb that it take a minimum of 60 minutes per pound of meat and a thermometer to measure the internal temperature of the food. What�s really annoying is when you get half way through a recipe and then see the words �put the mix to one side and marinate overnight�.
So aside from ensuring that the method clearly states how to put the ingredients together in a manner that ensures the final assembly is as easy as possible, it�s essential to state clearly in the opening summary whether that are any time constraints with the recipe. For another example just a quick note at the top of the page to state preparation time and cooking time will work wonders.
There is a protocol when writing ingredients that the largest constituents go first running down to the inevitable pinch of salt and pepper at the bottom. For me it doesn�t make sense because I like to see the ingredients together that get mixed together. For example if we�re doing a rub then I would prefer to see all the rub ingredients listed separately, this way it�s clear to read and I don�t forget anything. That�s my way, you may have yours but if together it brings more great recipes to the internet then hopefully we�re onto a winner.
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