6 Tips for Following a Recipe
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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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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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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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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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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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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3 Read the Recipe - Twice. Read the recipe once, as said in step one. Now read it again. You have already judged whether it meets your needs, but during the second reading you can pick out any tricky bits. You will also spot things where you might change the method - for example, blend by hand rather than by machine.
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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 โ 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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When students can follow the recipe they will be able to approach any meal with confidence! Focus Skills. Follow a Recipe Lesson Unit. -Review a recipe. -How to interpret times on a recipe. -Following steps in order. -Checking if food is warm/hot enough safely. -When to get ingredients and kitchen tools.
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#2: Make a copy of it. Recipes come in all sorts of formats: books, videos, handwritten recipes cards, static web sites, t.v. programs, etc. I am definitely a proponent of having a hard copy of the recipe I am working from, one that I won't mind if it gets messy.Print out that blog recipe, photocopy the one from the book, write down the one described on the video.
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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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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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Directions like "slice" and "chop" are pretty straightforward, but if the recipe calls for, say, a julienned carrot, you'll want to look it up first and figure out that you're supposed to cut the carrot into pieces about the size and shape of matchsticks. Meredith. 4. Set your own Time Clock. Quick meals that advertise 15- or 30-minute recipes.
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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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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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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.