Also, more detailed instructions are needed. Mix for how long, till what consistency? Baking times and temps usually also say something like “… or until just brown”, or “…until crispy with dark edges.” Because, unlike machines with switches that do exactly the same thing each time, cooking has many variables that simple instructions don’t account for.
It’s best for recipes where you know the techniques already. These are reminders and not detailed tutorials.
Like my bread “recipe”, which I don’t even bother writing down anymore, is just: 1% gluten flour, 29% spelt, 70% AP, 85% water, 15% starter. Sit 90 minutes. 3% salt, 20-25% other. Stretch and fold every half hour until crackly. Split in two loaves, rise, bake at 500F w/steam tray 25 minutes, turn off oven 20 minutes.
There’s a lot of unwritten stuff there, but it fits on a card.
Yeah that’s a problem I’ve encountered with old recipes. Written by those who know the procedure they just need to write down the exact portions. My family’s got foods lost to time that we know the ingredients of but not the method.
The donuts my family makes for Hanukkah, the recipe card just says “add flour until sticky” and like. Thanks great grandmother. Worse though is “add a can of cherries” because guess what has changed over time? Size of that can. By several ounces.
Mix until creamed, mix until stiff peaks form, etc. Any of the “action” steps that require further instruction are going to really mess up this tidy format.
Works for some recipes, but not all.
Also, more detailed instructions are needed. Mix for how long, till what consistency? Baking times and temps usually also say something like “… or until just brown”, or “…until crispy with dark edges.” Because, unlike machines with switches that do exactly the same thing each time, cooking has many variables that simple instructions don’t account for.
Add an asterisk or number to reference a footnote for the steps that need more instruction. This would work really well for a lot of recipes.
It’s best for recipes where you know the techniques already. These are reminders and not detailed tutorials.
Like my bread “recipe”, which I don’t even bother writing down anymore, is just: 1% gluten flour, 29% spelt, 70% AP, 85% water, 15% starter. Sit 90 minutes. 3% salt, 20-25% other. Stretch and fold every half hour until crackly. Split in two loaves, rise, bake at 500F w/steam tray 25 minutes, turn off oven 20 minutes.
There’s a lot of unwritten stuff there, but it fits on a card.
Yeah that’s a problem I’ve encountered with old recipes. Written by those who know the procedure they just need to write down the exact portions. My family’s got foods lost to time that we know the ingredients of but not the method.
The donuts my family makes for Hanukkah, the recipe card just says “add flour until sticky” and like. Thanks great grandmother. Worse though is “add a can of cherries” because guess what has changed over time? Size of that can. By several ounces.
Mix until creamed, mix until stiff peaks form, etc. Any of the “action” steps that require further instruction are going to really mess up this tidy format.