3 ms·
The comments on recipe sites are often useful. Things like: pre-heat your mason jars before pouring in the caramelized sugar or they'll crack. You can find clar
by js2 5y ago
The comments on recipe sites are often useful. Things like: pre-heat your mason jars before pouring in the caramelized sugar or they'll crack. You can find clarifications, or things people have substituted, or just how a recipe has failed for some folks.
There's a handful of recipe sites I tend to stick to. Smitten Kitchen, All Recipes, Serious Eats, NYT Cooking. I also have a few favorite cooking books: On Food and Cooking, Joy of Cooking, The Art of Simple Food. Then I have some speciality cooking books for desserts, ice creams, and soups.
My wife transcribes recipes we really like to 4" x 6" index cards. The recipe box is up to probably about 200-300 recipes we've collected over our 25 years together.
FWIW, on current iPadOS, Only Recipe isn't showing up in the Share menu for me.
- hnrodey 5y agoAggregating to handwritten version is very nice. A recipe box is a terrific artifact to hand down through generations. Congrats.
- vestrigi 5y agoNice if you get the recipes right on the first time but tedious if you like to update recipes and add comments. At least for handwriting perfectionists.
- groby_b 5y agoA handwritten recipe without annotations and butter stains is simply a recipe you don't like very much ;) Which, to me, means digital is a bad format - because I'm not going to annotate in my text editor while juggling three burners and the cake in the oven.
- vestrigi 5y agoYes, after all the recipe should be a tool and not a piece of art that's never going to benefit anyone because it shall not be stained. I probably wouldn't bother with updating small changes in my text editor afterwards either!
- ceejayoz 5y agoRecipes I like go into a Google Drive shared folder for me, where I standardize format, add notes/tweaks, and share with friends/family who want 'em.
- jeffbee 5y agoI agree the comments are often important. I also agree with your list of sources, and would add that the magazine Cook's Illustrated is nice. I think the reason that people are all upset about the spammy recipe sites is they are too cheap to pay anything for content, so they are stuck with the spammers. The easy solution is to just look at yourself and stop being such a cheapskate. Buy a recipe book. Buy a magazine. Subscribe to a newspaper.