Just curious of everyone else's experience and opinion about the formats in which recipes appear in print.
Most of us are used to the usual, cookbook-style format that has a list of ingredients followed by a list of instructions. Here is an example, using my Sun-Dried Tomato Cream Sauce (for use on pasta and/or chicken):
Ingredients:
Code:
In the restaurant, each of the recipes printed this was was place into a plastic, protective sleeve, then the collection of recipes for a particular station were put into a special binder that was hung on the wall at eye level. Thus, whoever was working at that station would be able to keep the book open to the recipe upon which he was working, and would not have to look back and forth between the ingredient list to see how much of a certain ingredient was needed for a particular step.
Any thoughts?
Most of us are used to the usual, cookbook-style format that has a list of ingredients followed by a list of instructions. Here is an example, using my Sun-Dried Tomato Cream Sauce (for use on pasta and/or chicken):
Ingredients:
- 3 or 4 Cloves Garlic, minced
- 2 Tbsp Butter
- 2 C Chicken stock
- 1 C Sun-dried tomatoes
- 2 C Heavy cream
- 1/2 C Fresh Basil, chopped (or more to taste)
- Salt and pepper to taste
- Sauté the garlic in the butter in a saucepan.
- Add the chicken stock and tomatoes. Simmer for 10 minutes.
- Add heavy cream and basil. Simmer and reduce to desired thickness.
- Add salt and pepper. Purée the sauce until smooth.
Code:
Code:
+-----------------------------------+-----------------+-------------------------------------------------+[br]+.............Ingredients...........+.....Quantity....+...................Method........................+[br]+-----------------------------------+-----------------+-------------------------------------------------+[br]+.Garlic, minced....................+..3 or 4 cloves..+.Sauté in a saucepan.............................+[br]+.Butter............................+.....2 Tbsp......+.................................................+[br]+-----------------------------------+-----------------+-------------------------------------------------+[br]+.Chicken stock.....................+.......2 C.......+.Add to saucepan.................................+[br]+.Sundried tomatoes.................+.......1 C.......+.Simmer for 10 min...............................+[br]+-----------------------------------+-----------------+-------------------------------------------------+[br]+.Heavy cream.......................+.......2 C.......+.Add to saucepan.................................+[br]+.Basil, fresh chopped..............+..1/2 C or more..+.Simmer & reduce to desired thickness............+[br]+-----------------------------------+-----------------+-------------------------------------------------+[br]+.Salt & pepper.....................+.....To taste....+.Puree until smooth..............................+[br]+-----------------------------------+-----------------+-------------------------------------------------+
In the restaurant, each of the recipes printed this was was place into a plastic, protective sleeve, then the collection of recipes for a particular station were put into a special binder that was hung on the wall at eye level. Thus, whoever was working at that station would be able to keep the book open to the recipe upon which he was working, and would not have to look back and forth between the ingredient list to see how much of a certain ingredient was needed for a particular step.
Any thoughts?
If blueberry muffins have blueberries in them, what do vegan muffins have?