Tips for Reading Recipes (& Chinese Style Honey Hoisin Sticky Ribs)

4 thoughts on “Tips for Reading Recipes (& Chinese Style Honey Hoisin Sticky Ribs)”

  1. Just came a across your space here (via Food52) and it’s incredible! Those ribs look fabulous. Look forward to searching through your recipes for some tasty creations. Cheers. Lisa.

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  2. Great tips! I chuckled reading the previous comment because I live in Europe and when I first picked up and started reading cooking magazines over here I was surprised to see that most recipes did not have a cooking times, only ‘bake until golden’ etc. “Until it’s done= Use your common sense” seems to be the standard over here. I have a gas oven that does not have accurate temperature regulation (high, medium, and low heat – no little fahrenheit or celsius markers to help out) and cooking times really do not help me out much with it, especially for baked goods. I have developed a 6th sense with my cooking and baking, thanks to that oven, and I think it has made me a better cook. I’m not bound by 325C or 350C etc. I just keep an eye on things and tweak the gas as things cook. I have burnt a few more things than I ever did using an electric oven, but I’ve also achieved much better results by learning to trust my own judgement instead of letting a number in a recipe dictate everything to me.

    Tip #4 really resonated with me as I have learned so much about ingredients and cooking methods by researching stuff on the internet. The internet is amazing for self-guided learning and discovery!

    Tip #5 also, but I took that one step further 2 years ago when I started keeping a log of recipes I’ve cooked. Since most of what I use for inspiration is on the internet, I wanted a better way to keep track of everything then bookmarks. I keep a list going as a Word document and every time I make something new, I write it up or I copy the link to the list and make notes about substitutions, what worked, what didn’t work, ideas for next time, technique tips. It’s really helped me and I love looking back and seeing how many different things I’ve tried. I had 22 pages filled in 2013.

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  3. When I was at LCB in Paris, one question inevitably asked by the students when reviewing a new recipe, and which invariably irked the chefs, would be “how long should it cook?” producing the invariable response: Until it’s done.

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