I think that there are various things that make a recipe work. First and foremost is the time spent before publishing. Recipe development can take a lot of time. At the moment I am developing a recipe and already I am on my third attempt at getting the flavour combination perfect so that when someone makes the dish at home they think it is divine.
The first aspect of recipe development is thinking of a set of ingredients you imagine will work together. Once you have listed your ingredients you then need to set about the method. When I am developing a recipe I have a book and pen next to me in the kitchen. I write down the ingredients as I go along, making a note of the measurements. I write the steps as I complete them. That way, when I capture the recipe everything is in the right order. I print out a copy of my recipe and work from that.
The next aspect is testing the recipe. Does it work a second time around? If not, I write down the tweaks, capture the changes and test again! So, by the time you read a recipe here on my blog, I know it works. Of course, errors creep in when you least expect them to, which is why feedback is so good. I love to hear when a recipe works of course, but more importantly I want to hear if it doesn’t.
The third aspect of recipe writing, and the one I need to pay more attention to, is consistency of measurement units. I want to start working in grams and mls. This may pose a challenge for my imperial readers but I do have a great conversion page on my blog. Also, I have a very ‘clever’ scale and I can change from metric to imperial measurements at the click of a button. I would recommend this type of a scale if you don’t already have one. Mine can also be reset after each ingredient which is very helpful.
I have started a word document and it has all my standardized wording, links and phrases on it. This way when I write a recipe, I use the same phraseology all the time. I also have a big note on the top: REMEMBER TO USE GRAMS AND MLS! This note to myself is really a very good reminder. I am going to start a standardized sheet and if anyone is interested in receiving it, or adding to it please let me know by sending me an email!
It may sound odd to not do a recipe in cups and teaspoons but did you know in Australia a tablespoon is 20mls? If I had not purchased a bread maker that was made in Australia I would not have known that. In South Africa a tablespoon is 15mls. And I have three sets of measuring cups – one of the 1 cup measures is 218mls and the other two are 250mls. I have set aside the ‘odd’ one and now I am using what I consider standard measuring cups. But maybe somewhere in the world 218mls is the standard cup measure.
I am slowly working my way through my archived recipes to make the changes but I hope from now on to be more consistent with the way I present my recipes to you.
How do you measure your ingredients?
What I blogged: