Ultimate Cooking Guide by Roger Keyserling (no david read aloud TXT) 📖

to keep yourself sane. By bringing in sandwiches each day life eventually starts to look even blander and if you are looking to get into a new health kick yet don’t want to sacrifice taste or lose out on enjoying some new and exciting lunches then this lunch ideas might be exactly what you needed. How To Write A Recipe

 Writing a recipe is as exacting as writing a set of instructions for constructing a building or installing a piece of equipment. It is “How To” writing, which is a specific, disciplined form of writing.

There are two main parts of almost all recipes, the Ingredient List and the Preparation Method. Below are the basic guidelines for writing both parts.

Before we get into it first comes the title, number of servings, and serving size if appropriate.

The introduction can include a bit of the history of your recipe, information about special features such as low-fat or sugar-free, and anything else you believe will entice your reader to make your recipe

Add an image here too, You should photograph your dish however Pixabay has images that are safe to use.

Images

There is no doubt that food photography is an art and a profession as well, don’t hesitate to include your own photos or drawings of ingredients, equipment, and the finished dish. Your readers will appreciate your efforts.

NEVER use other recipe images or google images.

 

Key Template Elements for Writing Recipes

Title Image Introduction Equipment Ingredients Method Serving Suggestions Footer: Repeat Title and add Date and Page Number

The ingredient list and the preparation method, often I call my Directions. If the recipes are adapted from another recipe, a credit is included always.

spellcheck it, and re-read it many times. Get a fresh view from eyes that are not exhausted by the process you’ve just been through writing this all up. With these fresh eyes, it is easy to find errors that you missed, you may also gain valuable insights that will improve your written recipe. Even advice to consider.

Ingredient List:

List all ingredients in order of use, as described in step-by-step instructions. List the most important ingredients first, if it can be consistent with the order of use. Spell out everything: tablespoons, ounces, etc. If the recipe has different elements (a pie, for example, has a crust, a filling), break up the ingredient list with headings such as “Crust” and “Filling.” When several ingredients are used at the same time (in the case of baking, often all the dry ingredients are sifted or mixed together at once), list them in descending order according to volume. If there is an issue over preparation, list in order, so for example if you need the zest and juice of a lemon, list the zest first and then the juice since that is the order you will do the preparation. Do not use two numerals together. You need to set off the second number in parenthesis. This comes up with sizes of packages. For example, “1 (8-ounce) package cream cheese.” If an ingredient begins with a letter instead of a number, freshly ground black pepper, for example, capitalize the first letter, as in “Freshly ground black pepper.” If the preparation of an ingredient is simple, place that technique in the ingredient list, as in “2 eggs, beaten” or “1 stick butter, softened.” If an ingredient is used more than once in a recipe, list the total amount at the place in the ingredient list where it is first used, then add “divided.” In the method part of the recipe, indicate the amount used at each step. For example “1 cup all-purpose flour, divided” then in the method “Sift 3/4 cup of the flour with the…” and later “Sprinkle the remaining 1/4 cup of flour on top of…” Use generic names of ingredients (semi-sweet chocolate chips, not “Nestle chips”

 

Preparation Method, (Directions)

Where helpful, indicate the size of bowls and cookware. For example, “In a small mixing bowl….” You do not have to write complete sentences. Be as short and concise as possible. With instructions for the stove-top, indicate the level of heat. For example, “Simmer over low heat.” State exact or approximate cooking times, with descriptive hints for doneness, if appropriate. For example, “Sear 2 minutes on each side,” and “Bake 18-22 minutes, or until crust is light golden brown.” As in the ingredient list, if there are different elements to the recipe, as with the crust and filling of a pie, separate out each element in the method. Begin with the crust and write a header “For the Crust” and give the method. Then do “For the Filling” and give filling instructions. Separate each step into a different paragraph. If you are mixing dry ingredients in a bowl, for example, use one paragraph for all the instructions for that step. Finish with serving instructions including how to plate, what temperature to serve, how to garnish.  The last instruction should be regarding storage, if applicable. For a cake recipe, for example, “Cake will keep at room temperature in an airtight container for 2-3 days.”

More helpful tips:

TigerChefTV

Using a commercial restaurant scale for portion control, renowned video blogger for https://www.tigerchef.com/ and chef extraordinaire Danny Dangoor teaches us how to write and record recipes. Many chefs like to create their dishes on the fly, continually tweaking the recipe until it is just right, using their finely honed taste buds as their guide. Only once the final concoction is perfect are they ready to present their dish. So how do they keep track of the recipe? Watch this instructional chef video and find out.

Learn how to make and use all the culinary bases from around the world. Learning this technique will help you create your own recipe based on a specific cuisine. This shows you how to make a French mirepoix, Italian soffrito, Spanish sofrito, the Cajun holy trinity, and Chinese GGS.

To Review:

The Recipe Title:

This is the name of your recipe using words that accurately describe the dish. Feel free to have a little fun and make it fun! You want to keep people reading and be ready to make the recipe themselves.

A Description:

Now is your chance to make the readers hungry! Give a brief background on the recipe or share a bit of history behind the dish and why it's good.

The Source:

If you are putting your name on a recipe, it should be your own work. You should never copy a recipe from a blog or website or anyplace. This goes for recipe photos as well. Never use images without the owner's consent.

Anytime you are sharing a recipe from an outside source, make sure you give credit where credit is due.

Info, Time and Servings:

Preparation time includes all the measuring, chopping and other preparation of ingredients.

Cooking time refers to the total time the food takes to cook, including any preliminary cooking needed.

Include the number of servings based on reasonable portions.

All Ingredients:

List ingredients in the logical order of use in the recipe to make them easy to follow.

Whenever possible, list items as you would buy them in the supermarket, such as “1 package (4 ounces) sliced mushrooms,” instead of “4 cups mushrooms.”

When listing ingredients, watch how they are modified. For example, when listing sifted flour in baked goods, “1 cup flour, sifted” implies the flour needs to be measured first, then sifted. If you write “1 cup sifted flour” it implies flour that has been sifted then measured. “1 cup whipping cream, whipped” or “1 cup rice, cooked” implies the ingredient is measured first.

Specify exact measurements and/or package sizes of all ingredients. For example, 1 cup sugar, or 1 teaspoon salt. Using terms like “handful” or “pinch” can vary the outcome of the recipe. This is especially helpful when you are writing down family recipes that have been enjoyed for generations. You want to make sure a favorite dish can be recreated and enjoyed for years to come!

If your recipe calls for an ingredient that many cooks may not be able to attain easily, suggest an alternative

The Directions:

Recipe directions should be numbered in logical steps.

Write preparation directions in complete sentences.

Make sure all ingredients listed above are included in the preparation directions.

Include exact sizes of pots, pans, and casseroles. For example, a large sauté pan or a 2-quart casserole dish.

Indicate exact cooking temperatures and times.

Add a tip on how you know when the food is done the cooking.

Any Notes:

Use this area to communicate anything additional information someone would need to know to recreate your recipe at home.

You can also offer ideas for alternate ingredients, tips, or serving suggestions.

Juicers

 Today it's time to help you make an informed decision on a very exciting piece of kitchen appliances, the super-drink needs to pick a juicer.
Think of your juicer purchase as an investment in your long-term wellness, energy, and radiance.

Crappy juicers can produce crappy yield.

If you're going to spend money on high-quality, organic fruits and vegetables, and time preparing them for juicing, you might as well be sure that the machine you use helps maximize their nutrients and power.

In general, there are two main categories of juicers for non-commercial use.

I'll explain them more thoroughly in a moment, but the basic difference is that one works quickly and is easy to clean but isn't necessarily top-of-the-line when it comes to the longevity of your juicer.

If you're a hardcore raw foodie who wants to invest in a killer machine and you have some extra time on your hands, you might go full tilt with a masticating or twin gear juicer.

It all comes down to whether or not you'll actually commit to juicing.

So for best results, choose the juicer you'll actually use!

Since everyone has different needs and budgets, I want to show you how I evaluate the many juicers on the market today so that you can choose a juicer that fits your life.

Centrifugal juicers have a wide mouth to feed your fruits and veggies into, which means you don't have to cut produce into itty-bitty pieces beforehand.

The produce is shredded and spun, sending the juice through the mesh and into a pitcher while the pulp goes into a separate basket.

On the downside, they're pretty loud, and the high-speed spinning causes the juice to oxidize faster than it would with slower speed juicers.

For this reason, it's best to drink juices from a centrifugal juicer right away to ensure the most nutrients and best flavor and color.

If saving some juice for later means that you drink more juice, then, by all means, store your juice in an airtight mason jar and keep it in the fridge till you're ready to enjoy it-I won't tell the health police.

Popular choices for centrifugal juicers: BrevilleJuice Fountain Compact and the Omega and my favorite Vitamix 5000

These lovelies operate a bit like our teeth-they use a single gear that chews up your produce in order to break down the fibrous cell walls and extract the juice, which is gently squeezed through a stainless steel screen.

Masticating juicers tend to have a higher yield than centrifugal juicers, and therefore dryer pulp.

Score! And if noise is a concern, masticating juicers are the way to go.

Twin gear juicers operate at even slower speeds than masticating juicers, which means these rockstar machines extract the highest yield and retain the most nutrients in your liquid sunshine.

Because there's less oxidation, you'll get up to72 hours of nutrient-rich juice-provided you store your juice in an airtight container and keep it in the fridge.

The other advantage of twin gear juicers is that they make the most of leafy greens and even wheatgrass, which, as I mentioned earlier, don't yield as much juice when processed with centrifugal machines.

Both masticating and twin gear juicers are powerful, health-producing machines but they have a few downsides: the whole process of making a juice tends to take a bit longer than centrifugal

Feeding the juicer takes time because of the gears turn slowly.

Consider all of these factors when you're thinking about the juicer you want; there's no point having a fancy machine if the time you need to spend cleaning it outweighs your juice craving in the first place!

This powerful juicer provides 50 to 100 percent more juice than other machines, and the juice itself will stay very fresh for up to three days.

Because Norwalk machines are so expensive, they're used mostly at healing centers or for commercial purposes-including the cold-pressed juices you may have come across in juice bars.

How much prep time am I willing to invest in my daily juicing?

What's more important: the shelf life of my juice or the time/effort it takes to prepare it?

You can't go wrong with any of the juicers I've recommended.

Plus, if you have a pushy partner or husband like I do, cleaning the juicer right away will ensure a heavenly, lecture-free morning.

For centrifugal juicers that have a catch basket, you can line it with a biodegradable bag for no-fuss-or-muss cleaning.

Many juicers come with a scrub brush; this is essential for cleaning the basket or the nooks and crannies of the gears.

If your juicer doesn't come with a brush, grab one the next time you're at the grocery store.

You've taken your first step toward a glowing new you! Celebrate by drinking your first green juice in a champagne glass and toast to your health.

In addition to the outrageous array of delicious recipes, Crazy Juices includes literally everything I know about juicing and blending.

Instructional video for cleaning juicers

All three methods involve a similar procedure of soaking the juicer parts in a cleaning solution and then brushing them to remove the deposits.

If your juicer parts have a coating of mineral deposits or hard water scale, use a mixture of 1 part water to one part vinegar, with the juice of one lemon added to it.  Allow it to soak at least an hour, and preferably overnight.  

For the brown coating of dried juice particles or mold on the silicon parts, it’s better to use a solution of 2 parts water to one part Sava Original disinfectant (bleach).

If you prefer not to make your own mix, you can soak all the parts in the juice cleaner Citroclean.

For the best results, use warm water (to 50˚ C). For very stubborn build-up, use a more concentrated mixture with less or no water.

 

Juice Recipes FOR GREEN GODDESS JUICE:

3 stalks of celery 1/2 large cucumber, cut into quarters 1 medium green apple, cut into eighths 1 medium pear, cut into eighths

FOR GINGER ZINGER JUICE:

2 medium apples, cut into eighths 5 carrots (no need to peel) 1/2 inch fresh ginger 1/4 lemon (remove peel to avoid bitterness)

FOR TROPI-KALE JUICE:

1/4 of fresh pineapple, skin, and core removed, and cut into 1” strips 4 kale leaves 1 ripe banana, peeled

FOR ANTIOXIDANT BLAST JUICE:

2 medium beets, cut into quarters and the greens 1 cup blueberries 1 cup halved, hulled strawberries

FOR IMMUNE BOOSTER JUICE:

2 oranges, quartered (remove peel for less bitterness) 1/4 lemon (remove peel for less bitterness) 1 medium apple, cut into eighths 1/2” fresh ginger

FOR NOT-SO-SOUR APPLE JUICE:

2 tart apples, cut into eights 5 kale leaves

FOR KALE KICKSTART JUICE:

1 orange, quartered (remove the peel for less bitterness) 1 cup halved and hulled strawberries 2 kale leaves 3 carrots 1 ripe banana

FOR