How to Read a Recipe

Do you dream of creating a fantasy feast for family or friends, but have no clue how to cook? Do you spend countless hours watching food shows, but still unable to boil water? Are your cooking abilities limited by foods that come out of a box or bag? If you answered "yes" to any of the above this article is for you!

Recipes are step-by-step instructions that provide you with everything you need to know to prepare the dish. They tell you exactly how much of an ingredient to use and what you need to do with it; i.e. slice, dice, chop, chill, bake, etc.

Typically, recipes use a format that begins with the first ingredient used in the recipe. The recipe is broken into individual steps, which when followed correctly will result in the perfect dish. Before you attempt to use any recipe, you need to understand how the food will be cooked and what tools you need to prepare it.

Cooking Techniques

There are many different types of cooking techniques. Some of the more common techniques include: baking, broiling, boiling, steaming, searing, grilling, sautéing, braising, blanching, and roasting. When preparing any recipe, it's necessary to understand the type of cooking technique involved. Let's take a look at each type of cooking technique.

Baking uses dry heat and is done in the oven. The most common types of baked foods include breads, cakes, pies, muffins, vegetables, meats, and casseroles. Practically any type of food can be baked including meat, poultry and fish.

Broiling uses direct heat within the oven and is typically used to cook meats. When broiling, use lean cuts of meats or trim the fat prior to broiling. This method cooks foods quickly and requires a watchful eye. Fruits and vegetables can be broiled and will result in a caramelized glaze that is both crunchy and sweet.

Steaming is cooking method which uses a small amount of water to quickly cook foods. This is an easy technique that requires little skill. To simplify the process, invest in a steaming basket. This unique gadget is manufactured from stainless steel with perforated holes. Vegetables are placed in the basket, which is than placed inside a pot with a lid. Other foods which are steamed include eggs, meat and poultry.

Searing is a technique used to brown the outside of food. Food is seared in a pan or skillet that has been preheated to a high temperature. This technique is used to seal in flavor and lock in moisture. Foods that are seared have a crunchy outer crust and tender center.

Grilling is similar to broiling, in that it uses direct heat. There are many types of grills including gas, charcoal, wood-burning and flat-top. Most any type of food can be grilled, with the exception of baked goods such as breads and muffins.

Sautéing is a quick-cook method where food is prepared in a small amount of butter, oil, or water. Meats, vegetables and fruits can be sautéed in a pot, pan or skillet. The pan must be preheated to a high temperature prior to adding the food. The food is tossed around or rapidly stirred or shaken. This method results in crisp vegetables and meats with a golden crust.

Braising involves cooking meats or vegetables in liquid over low heat for a long period of time. Typically, braised foods are seared first, than transferred to a roasting pan. Braising food produces tender meats and soft vegetables.

Blanching is used to quickly cook vegetables and helps to retain the color, texture, flavor, and nutritional content. Blanching involves placing vegetables into a pan of boiling salted water, cooking them for a short period of time, than immediately transferring them to ice water. This method results in a crisp vegetable that can be eaten immediately or frozen for later use.

Roasting is a slow-method of cooking food and involves the use of dry heat. Roasting can be done in an oven or grill and results in exceptionally tender foods. The most common types of roasted foods include meats, poultry, fish and vegetables such as potatoes, onions and carrots.

Cooking Equipment

Once you understand the cooking method involved, it's time to organize your cooking equipment. Depending on the recipe you may only need a measuring cup, cutting board and paring knife. In order to prepare the perfect dish, it's important to have the appropriate tools on hand. Let's review some of the more common cooking equipment:

Cookware consists of pots, pans, skillets and lids. Pots are used to cook meats, soups, stews and pasta. They are available in 4, 5, and 6-quart sizes, or larger. Pans are also referred to as saucepans and are available in 1, 1-1/2, and 2-quart sizes. Skillets are used for frying, searing and sautéing. They are available in a variety of sizes with the most common being 7, 8, and 10-inches in diameter.

Bakeware consists of cookie sheets, cake pans, deep dish bakers, muffin tins and pie tins. Bakeware is used for cooking foods in the oven such as baked goods, casseroles, meat, poultry, fish, vegetables and fruits.

Cutlery includes a variety of knives used to prepare food. A basic set of prep knives should include a chef knife, Santoku knife, serrated utility knife and paring knife.

Chef knives have a blade of 8- to 14-inches and are used to cut meat, poultry, fish and large vegetables such as a pumpkin or watermelon.

Santoku knives have a blade length of 5- to 7-inches and extremely sharp edges. They are used to cut fruits, vegetables and lean cuts of meat.

Serrated utility knives have a blade length of 5- to 8-inches and are used to cut soft foods such as bread, sandwiches, cheese and fruit.

Paring knives have a blade length of 3- to 4-inches and are used to cut small fruits and vegetables.

Utensils include slotted spoons, slotted turner, rubber spatulas, ladle, vegetable peeler, can opener, cutting board, measuring cup, measuring spoons and whisk. While it's not absolutely necessary to have all these kitchen utensils, they will make your cooking experience more enjoyable. Oftentimes, manufacturers will bundle these utensils into one convenient package, which are sold for less than $50.

Colanders are used to rinse and drain foods. Available in a variety of styles and sizes, colanders are shaped like bowls and have side handles and perforated holes. Typically, they are manufactured from stainless steel or plastic.

Meat Thermometer is a must-have gadget. Cooking meat to the proper temperature is critical and a meat thermometer helps ensure you don't under-cook or over-cook it. The thermometer is located on the top of a spike, which is inserted into the meat. This resilient gadget is oven-proof and can be inserted in the meat during the cooking process.

Cooking Measurements

Now that you know how the food will be cooked and what cooking equipment is necessary, the next step in reading a recipe involves the amount of ingredients. Typically, recipes use abbreviations, which can be confusing if you haven't a clue what they mean. Let's review the most common abbreviations used in recipes:

Dash equals less than 1/8 teaspoon.
Tsp. equals teaspoon. Sometimes this will be abbreviated as tsp or teas.
Tbsp. equals tablespoon. Sometimes this will be abbreviated as a capital "T".
C. equals one cup.
Cs. equals cups.
Pt. equals one pint. One pint equals two cups.
Qt. equals one quart. One quart equals two pints or four cups.
Gal. equals one gallon. One gallon equals four quarts or sixteen cups.
Oz. equals one ounce. One ounce equals two tablespoons.
Lb. equals one pound. One pound equals sixteen ounces.
Pkg. equals package.
Min. equals minute.
Hr. equals hour.
Deg. or ° equals degree.

Food Preparation Terminology

There are many ways to prepare food for cooking. Some foods are sliced and diced, while others are puréed or whisked. Knowing the proper terminology will ensure the recipe turns out the way it's supposed to. Let's review the most common terms used in food preparation:

Slice - To cut food horizontally or vertically into slices. Common foods which are sliced include tomatoes, potatoes, and onions.

Chop - To cut food into irregular pieces or chunks.

Dice - To cut food into small cubes. This method is frequently used when preparing soups, stews and casseroles.

Mince - To cut food into tiny pieces. Onions and garlic are frequently minced. A good option for mincing garlic is to use a garlic press.

Julienne - To cut into long, thin strips. This method is used when cooking stir fry or when preparing vegetables such as carrots or beets to be used in salads.

Grate - Food is shredded into fine pieces by rubbing it against a food grater or other rough surface.

Purée - This method is used to create a thick liquid from cooked foods. Foods are cooked for an extended period of time, than mashed or pushed through a food sieve. Puréed foods are used in soups, stews, and sauces.

Baste - The juices of meat are brushed or spooned over the meat during roasting to prevent the skin from drying out. The most commonly basted food is turkey.

Beat - To make the consistency of food smooth. Food can be beaten with a spoon, fork, whisk, or electric mixer.

Mix - To combine two or more ingredients together.

Blend - To mix two or more ingredients together.

Cooking Temperatures

When cooking on a stovetop, you will use the burner knobs to control the temperature. Typically a burner knob has 7 to 9 settings, which range from low to high. Temperatures vary depending on the type of stove (gas or electric), altitude, room temperature, and humidity. However, the following list provides a basic overview of knob settings:

1 equals Low and cooks foods slowly at a temperature of around 225 degrees Fahrenheit.
2 equals Medium Low and cooks food slowly at about 250 degrees.
3 equals Medium and cooks food moderately at a temperature of 325 degrees.
4 equals Medium High and cooks food at approximately 375 degrees.
5 equals Low High and cooks food at about 425 degrees
6 equals Medium High and cooks food quickly at a temperature of 450 degrees.
7 equals High and cooks foods at around 475 degrees.

Baking Temperatures

When baking foods in the oven, you will use the oven temperature knob to set the temperature. Oven temperatures range between 275 and 500 degrees Fahrenheit. Just as the stove temperatures will vary, oven temperatures vary as well. However, the following list provides a basic overview of oven temperature settings:

Slow Oven equals 275 - 325 degrees.
Moderate Oven equals 325 - 375 degrees.
Moderately Hot Oven equals 375 - 425 degrees.
Hot Oven equals 425 - 475 degrees.
Very Hot Oven equals 475 - 500 degrees.

Putting It All Together

Organization is the key to creating any recipe. The first thing you will want to do is review the recipe and make certain you have all the ingredients.

Thoroughly read the recipe so you understand what is involved and how long the food needs to cook or bake. Then gather all the ingredients and cooking equipment required to prepare the dish.

When baking foods in the oven, be sure to preheat the oven according to the instructions. This is crucial when preparing baked goods, as you want the oven to be at the desired temperature prior to baking the food.

Next, prepare the ingredients and wash produce prior to cutting it. Never use the same knife on fruits or vegetables that have been used to cut meat, fish or poultry unless it has been thoroughly washed in hot, soapy water and rinsed.

Finally, put everything together and cook according to directions. Transfer foods to serving platters and enjoy the compliments from your family and friends!