Be inspired by ♥ Recipe Developing And Writing

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Recipe Developing And Writing — 30 Comments

  1. Thanks Tandy for generously sharing this information! May it inspire many would-be recipe writers xx

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    • Thank you for taking the time to read this xxx

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  2. Great Post, deveoping and testing a recipe is no easy task.

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    • No, it isn’t Usha 🙂

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  3. Fantastic post Tandy. This is what separates the kitchen comber from the chef. You and a number of bloggers have my enormous respect for the precision and time that you put into your recipes. I am of the former group who simply asks; what do I have to work with? who will be here for dinner? and then I go to work to get it on the table within the hour. Thank you for your leadership in this area and for all of the conversions.

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    • Thank you for the amazing words! I am inspired by your blog Tammy 🙂

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  4. Great little post Tandy. I know exactly what you mean about measurements. They do vary country to country. I have a simple cooking converter on my site if you want to check it out. Oven temperatures is another thing some people state their temperature in C and some in F and some on gas marks and this can be confusing as well.

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    • I always write what I use and then direct people to my conversion page 🙂

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  5. I had no idea that standard measurements varied so much from country to country! That is so good to know. 🙂 Your recipe development process is very similar to mine. It’s so good to make something a few times so we KNOW that it works. 🙂

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    • It helps me a lot to make things a few times!

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  6. Tandy, nice post, you sure have many valid points…we all should standardized…yes, gets very complicated…
    Hope you are having a great day my dear 😀

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    • Thank you Juliana for taking the time to read this post 🙂

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  7. Tandy, our tablespoon measure is a quirk – I don’t know how it came about, as even the UK use 15ml spoons! I always specify 1 tablespoon (4 teaspoons), as a teaspoon is universally 5ml, but wherever possible, I use weight measures as well. It gives a much better result!

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    • I was amazed when I read about the tablespoon measure in my Breville book – I would really not have known that!

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  8. This was a spot on post, Tandy!

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    • Thanks Squishy 🙂

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  9. Great post and I too recently discovered the discrepancy in cup sizes as I have one set here in Spain (220mls) and one in the UK (250mls) – weird eh?!

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    • Ah, so my 218mls cup must be from Europe!

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  10. I think the US cup measure is smaller than the UK and SA one, so maybe that is what yours is.
    I try to use both metric and imperial in my recipes so that my US readers can also follow my recipes, but sometimes I forget. And other times I use cups. But now I have a fancy new scales I can be more accurate – they switch between g and oz too, which is a great boon.
    Kit sharing the blog ♥ Old-fashioned Ginger CakeMy Profile

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    • You are going to love using your new scale!

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  11. Recipe writing is definitely as much of an art as recipe developing! Great post. I tend measure using grams when I bake, but by volume when I cook.

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    • That is interesting to know Joanne 🙂

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  12. Never heard of a cup being 218mls. Would be interesting to know where that came from.
    Enjoy your developing, converting and updating Tandy.
    🙂 Mandy xo

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    • Reading Tanya’s comment I think that my cups may be from Europe 🙂

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  13. Great story!
    My recipes process is very similar, I write it down and then add to it until it tastes good. …and then start again to test. The family get a little tired of eaing my trials 🙂
    GourmetGetaways sharing the blog ♥ Paradise Resort – Gold CoastMy Profile

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    • Thankfully Dave does not mind eating the same thing over and over again, and sometimes it takes me months before I try something for the second time 🙂

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  14. Great work Tandy!! Love the new lavender background too, just gorgeous x

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    • Thank you Lisa – I am still deciding on it 🙂

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  15. Great post Tandy. Very useful 🙂 xx

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    • Thank you Tami!

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