How to Read a Recipe Post (Properly) (2024)

Okay, bestie. We’re going back to the basics today! Well, technically we’re visiting this topic for the first time, I decided it’s important that I walk you through how to read a recipe post. I know, I know, it sounds obvious…and it is. But sometimes in the hustle, the bustle, and the excitement of creating something new, we can forget those old lessons that seem so obvious. Let’s call today’s post a reminder.

A reminder on how to read a recipe post

Step 1) READ the entire recipe…twice, preferably.

Did you ever do that exercise as a child where your teacher gives you a list of 20 things to do, and item number 20 is to ignore items 1 to 19? It’s kind of the same idea. Before you undertake a recipe, you need to know exactly what it is that you’re undertaking – this will not only tell you what ingredients and equipment is required, but it will familiarise you with the steps, technique, and time commitment that that recipe needs from you.

(And I might get a little flack for this next part, I know there’s currently a backlash against bloggers who write long recipe posts.) You really should be reading through the post that accompanies the recipe too.

Not only will it give you an idea of the narrative behind that recipe (because understanding the intentions and motivations behind a recipe really can change your approach to the execution), the accompanying post may have tips and tricks to make sure you get the best outcome using that recipe. My Fluffy, Fluffy Pancakespost is actually a pretty good example of this.

Step 2) Understand measurements

When I was much younger and made my first batch of brownies, I used a coffee cup to measure out “1 cup”. Don’t be 8-year old me.

Most North American blogs (including this one!) use standard US measuring cups. You should be aware that standard Australian, South African and Canadian cup measurements are slightly different. In most cases, as long as you’re using a standard size, you should be fine.

The UK and Europe typically measure using weight and volume, this is certainly the most accurate method – which is why many baking recipes opt for this type of measurement.

And this is generally pretty well known, but “1 ½ cups” means “one and a half cups”, not “one half-cup”. Clear as mud? Awesome. Let’s splash on!

Step 3) Be comfortable with basic cooking terminology

A lot of basic cooking terms can sound fairly similar…how is slicing different from chopping? What’s the difference between stirring and whisking? These are a few basics you need to know when attempting recipes as they can impact your final product in a big way!

If a recipe is using terms that feel completely foreign to you, then that may be a good indicator for you to take a little time to become familiar with the techniques referred to within the recipe before actually attempting it!

For example, my Cheesy Oeufs en Cocotte recipe uses French words (like Oeufs, and Cocotte which just mean “eggs” and “pot” respectively), and cooking terms likebain-marie.Ideally, you’ll want to know what that means before attempting the recipe!

(It’s actually explained in my post, but bain-marie is a cooking technique to gently heat something using water. See? I got you, bestie!)

And hey! If you would like me to write up a glossary-style post that explains common cooking terminology, let me know and I’ll see what I can do for you.

Step 4) A place for everything, and “everything in its place”

The French term “mise en place” means “everything in its place”. And it’s a term you should take to heart. In practical terms, this means you should be measuring out, or chopping ingredients in an organised fashion.

Most recipes assume some degree of mise en place when noting the Prep Time and Cook Time. For example, a recipe may state “1 cup carrots, chopped coarsely” – the expectation here is that carrots will already be chopped when you start cooking, and that recipe’s prep time will not account for chopping carrots.

Follow a recipe better by understanding it

Cooking (baking too) is one of those special activities where art and science work together to create something wonderful. The best chefs are often part-mad scientist, part-dreamy artist. While you don’t need to be either to read and follow a recipe post, it helps to understand why certain decisions have been made by the recipe developer.

At the very least, trust the person who has written out the recipe for you. They’ve written it the way they’ve written it for a reason (likely, that was the way they found it works best). And if the recipe asks you to do something that doesn’t necessarily make sense to you straightaway (like, separating wet and dry ingredients when you’re going to mix them together later anyway), trust that there’s a reason for it.

My Scrambled Eggs with Smoked Salmon recipe asks you to stir for 10-15 minutes. 10-15 minutes! For scrambled eggs. Yeah, there’s no way anyone would stand there doing that without a little faith in my instructions.

And when in serious doubt, just ask Google. (I mean, you can ask me too…but you’ll probably get a reply from Google a little bit faster).

Mastery before modification

If you’re anything like me, you have an almost pathological need to want to adapt a recipe to your tastes as you go along. When I look at recipes, I will almost certainly do one of the following:

• Change up the proportions to modify the flavour profile
• Substitute ingredients
• Remove entire elements (I mean, who needs that coriander-infused red curry sauce, anyway?)

Don’t do that. Or rather, you can. But get familiar with the recipe before you start getting fancy with it. If you’re trying something new, then modification should be something you plan for the future versions. It’s a completely natural occurrence, no two people like food cooked exactly the same. Once you’re comfortable reading and executing a recipe, then modify it to match your tastes.

Cook to taste, or don’t cook at all! (I’m kidding about that second part, please feed yourself regularly.)

It sounds almost contradictory to what I was just saying, but you have to learn to cook to taste. Not only is it a term that you’ll see in a lot of recipes (“Salt, to taste”), it’s the skill that will make sure the recipe always turns out great, for you.

I know what you’re thinking – “Okay, Riz…so you’re telling me that I have to learn how to read a recipe post properly. And now you’re telling me that I should modify recipes to my own tastes. So, what’s the point of following the recipe in the first place???”

The point is this: recipes are guides, like hand drawn maps. But only you can know the exact destination you want to end up at. Also, no recipe developer can account for the countless variables between their cooking environment and yours. Jacques Pepin and PBS News Hour actually released a video essay explaining it:

Personally, I always find myself saying that there’s something different about croissants made in France. And that makes perfect sense because the water there is different, the butter there is different, even the composition of the air there is different. Of course, the croissants taste a little different!

There are also going to be differences in technique, ingredient quality, and equipment quality. And if you, like me, prefer your science as poetry, you can have a wonder about how particular hands can influence taste; whether flavour comes from love, or mood, or the history stored beneath one’s skin.

If you’re the science-y type, consider this: how does the size, strength, motion and temperature of one’s hands impact cooking a recipe?

So, in my long-winded way, that was me saying yes – once you’re familiar and comfortable with following a recipe as it is written, you should absolutely adapt it to your tastes. And learning how to read a recipe post properly is the one of the most important steps in being able to make those perfect meals.

Making substitutions

Substituting ingredients, values, or techniques fundamentally stray from a recipe. So unless you’re intentionally looking for a different final result, do your best to not make any changes! I will say that there is one simple situation when substitutions are a good idea (though recognise, that by doing so youaretechnically straying from the recipe ever so slightly):

A lot of recipe posts stress the importance of using the very best ingredients (“Use the very best chocolate only!”), and there is truth to it. I’ve probably said it a bunch of times too. But don’t let it discourage you if the very best of something is not available to you – if you don’t have access to that super exclusive chocolate recommended in a recipe, use something similar (i.e. don’t replace dark chocolate with milk chocolate and expect a similar result), and something that is affordable and accessible to you.

Lastly, don’t be too hard on yourself, bestie. If something doesn’t work out today, work at it, and tomorrow it’ll be better.

The following are affiliate links. If you buy something through one of these links, I will receive a small commission. You won’t need to pay a penny more, but it’ll help keep my lights on! Thank you bestie, you smell great today!

A good set of pans is crucial to cooking properly. I own this set on Nonstick pans from All-Clad, and would highly recommend you use something of at least a similar quality!

Remember that part where we talked about making sure to use standard measurements (and not just a coffee mug)? Here’s a complete set of Measuring Cups and Measuring Spoons by Simply Gourmet – any kitchen without these is incomplete.

And once you’re comfortable following and making recipes, you might want to start working on styling and plating your food!

Did I miss anything, bestie? Is there anything else you’d like to know? Let me know in the comments section below.

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