Writing recipes

oldjanie

oldjanie

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I couldn’t find this: I want to start recording my recipes. I tend to cook by eye; smell and experience. Depending on what kind of a day I’m having the things I cook turn on out either very not to really quite good. How to get consistency is what I’m looking for. Any tips?
 
oldjanie said:
I couldn’t find this: I want to start recording my recipes. I tend to cook by eye; smell and experience. Depending on what kind of a day I’m having the things I cook turn on out either very not to really quite good. How to get consistency is what I’m looking for. Any tips?
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If I understand you correctly, you are looking to document your recipes so you can repeat the successes?

The only way to do that is to start measuring and recording.

My approach is typically paper driven, and I can update that as I repeat that each time. I typically use and reuse the range sheet of paper until I'm happy that someone else could repeat that recipe.
 
oldjanie said:
I couldn’t find this: I want to start recording my recipes. I tend to cook by eye; smell and experience.
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Hello there!
I'd say there are many of us on this forum who cook by eye, smell and experience, but if you want your recipe to turn out the same, every single time you make it, then you have to have exact instructions.
I'm like SatNavSaysStraightOn ; I write it down - in a notebook.
I started doing this back in 2004, because I started up a food/catering/preserves company and I wanted my products (or future products) to be exactly the same, every singly time I made them. Exact measures for every recipe, and then, the 2nd, 3rd, 4th and 10th time I made the same recipe, I'd add extra notes. A bit more salt, a bit less chile powder, a touch more of this, 100mls more vinegar, sugar, whatever.
I'm now on my 6th notebook and, fortunately for me, I decided some while ago to transcribe these recipes to a digital format.
You can make your notes on paper, on your Ipad, tablet, mobile phone - or just on a scrap of paper. However, as soon as you've done that, make sure you put file them in the same place!
 
I never wrote up recipes of things I created until I started participating in the recipe challenges for this website. The easiest way I found to do it is on paper like SatNavSaysStraightOn and karadekoolaid suggested. I write down the list of ingredients with space in the left margin and write the measurements there lightly in pencil, editing as needed until the end result tastes the way I want. Then it can be typed into a word document and filed on your computer. I suggest taking photos as you go as well.
 
I gave up on scraps of paper years ago as I'd never re-write them or store them properly.
These days I use my computer wherever possible, then I can file immediately, print if necessary, copy to my phone/tablet, or convert into a pdf file to send to another person.

I'm doing a lot of recipe tweeks lately to fit them to my dietary goals so I'm finding organising using my pc works for me. That said I'm not someone switches a PC on to use it. I used to leave my pc constantly switched on, sometimes for months (I used to work in IT, leaving 'puters on works fine there, so I figured what the heck).

My nan always used to cook by eye, including cakes, and results used to vary a bit so I get what you mean. Use a notepad or whatever is easiest for you, and after sampling the cooked end product add a note at the bottom of the ingredient / method information to indicate what was good or not so good about it.
Next time you cook it, take a look at your comment and consider what aspect of the recipe you want to change.
Only changing 1 or at most 2 things at a time makes it easier to identify which change made the difference.
 
oldjanie I'm one of those eye-ball-it kinda home cooks, but like karadekoolaid , years back I started to write down what I was doing and how, with notes in the margins as to how our household felt about said dish.
Once I'm happy with the results, cooked multiple times, then I re-write my recipe in some sort of website so that I can easily come back to it - oh - I also include photos and dates for reference.
 
AdaptAndAchieve said:
I gave up on scraps of paper years ago as I'd never re-write them or store them properly.
These days I use my computer wherever possible, then I can file immediately, print if necessary, copy to my phone/tablet, or convert into a pdf file to send to another person.
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That is a very sensible move, and that's what I should do, but...
old school, of course. Can't resist a pencil and paper! :laugh:
At least I'm actually beginning to get them into the laptop. 220 done, only 3,457,000 to go:hyper::hyper::hyper:
 
I'm an eyeballer ;)
Partly due to ingredients not always available and liking highly spiced food, but not salt and not sugar.
Anyway, I used to keep my recipes in pepperplate and when they started charging strange amounts, I moved to recipe sage
(Both have an option to export files as txt).
Very simple programs and easy to use.
I don't need the program to do much. I can write my own shoping list and I have no interest in the caloric amount.
 
Writing recipes can truly be an art, and I agree that it's important to strike the right balance between clear instructions and creative flair. It’s all about making the process both enjoyable and accessible for the reader, while providing them with a sense of what the final dish will look and taste like.


One thing I’ve noticed in recipe writing is the emphasis on ingredient versatility. Offering substitutes or variations can help reach a wider audience, especially those with dietary preferences or restrictions. For example, plant-based alternatives like tofu, tempeh, or even chickpeas are fantastic additions to many dishes.

Additionally, I always try to make the recipe approachable by breaking down each step, but at the same time encouraging people to experiment and make the dish their own. The personal touch makes the meal feel even more rewarding when shared with family or friends.
 
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I make so many amendments as I cook most of the time I have no clue how much of something I’ve used. Especially with herbs, spices and condiments because I often add them in increments.

I have just bought a camera for the kitchen so I can rewind and see what I did but tbh I don’t think I can be bothered to use it! 😂
 
SandwichShortOfAPicnic said:
I make so many amendments as I cook most of the time I have no clue how much of something I’ve used. Especially with herbs, spices and condiments because I often add them in increments.

I have just bought a camera for the kitchen so I can rewind and see what I did but tbh I don’t think I can be bothered to use it! 😂
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I'm very freelance as well. Its amazing if I can come close to replicating one of my signature dishes. It happens occasionally lol.

The only time I write down my recipes is for CB challenges.
 
I also think with ingredients being a variable natural product you have to adjust the quantities according to quality of the produce.
Super fiery chillies use less, very weedy flavoured garlic use more, lame paprika etc etc. Means it’s hard to get the same results using the same quantities every time.
 
SandwichShortOfAPicnic said:
I also think with ingredients being a variable natural product you have to adjust the quantities according to quality of the produce.
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That's a very perceptive comment and absolutely spot on.
There are so many variables when cooking; even if you follow your tried-and-tested recipe to a T.
That's also why it is so important to taste, taste, taste all the way through the cooking process, or in the case of oven cooking, watch, watch, watch!
 
karadekoolaid said:
That's a very perceptive comment and absolutely spot on.
There are so many variables when cooking; even if you follow your tried-and-tested recipe to a T.
That's also why it is so important to taste, taste, taste all the way through the cooking process, or in the case of oven cooking, watch, watch, watch!
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I've tasted so much through some pots there wasn't any room for the meal...
 
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