Cynthia Wenslow wrote:Along the same lines as "be precise" and write down everything you do....
Give guidelines such as...
"saute the onions until translucent, about 5 minutes"
"saute the onions just until they begin to caramelize"
I find that much more helpful for people instead of just saying "saute the onions for 5 minutes" since there are so many variables.
Robin Garr wrote:Okay, I've got to get back to work here. Please add your own hints and tips, or from the reader's perspective, your own recipe pet peeves.
Bill Buitenhuys wrote:Nice thread Robin (and Bob).
I've found it helpful for flour, and other dry ingredients but particularly flour, always give the weight required as volume measurements vary so with technique (dip and scoop, spooned in, presifted, etc).
Robin Garr wrote: So, "17 ounces or about 3 1/2 cups" may be the most user-friendly way to do it. Add metric conversions to put the icing on the cake.
Harry Cantrell wrote: Like in the example above, Sliced fresh mushrooms-I would like guidance on how big the end result should be. I've gotten distracted and "Sliced" till almost a mince. Perhaps this is standard information assumed by the larger cooking community, but it isn't to me.
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