Back in the day when computer software actually came with printed documentation, information technology geeks had a key piece of advice for those who called with basic questions: Read the *^%#ing Manual (RTFM). In our house, we’ve adapted it to RTFR, where recipe replaces manual in the acronym. Here are the common sins of omission or commission in recipe non-reading:
- Ingredients
- Preparation
- Timing
How do you avoid the pitfalls? Simple:
- Read. The. Recipe. Several times. Well before you get ready to cook, in case you need to pick up key ingredients at the grocery store. (I often get calls to buy something on the way home from work.)
- Get everything cut up and prepped prior to turning on the stove. This is what’s called the mise en place, or put in place. Chop up the onions and garlic, open up the cans of broth or coconut milk and measure what you need. If you only have one cutting board and knife, cut up your vegetables (including any side dish or salad ingredients) before the meat or other protein to avoid cross-contamination that could result in food poisoning.
- Under- or overestimating timing on recipes is rampant. In general, tofu and seafood cook faster than fish. Chicken parts cook faster than whole, halved, or quartered chicken. It takes time to get beef or lamb from the shoulder, brisket, breast, or hip fork-tender in stews or pot roasts. When in doubt on whether your meat is done, use a thermometer. Most cookbooks have a chart to tell you when a particular meat is done to your liking or be safe.
Now that I’ve given my thoughts on how to write and read recipes, look for an upcoming post on how to bend the rules.
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