After years of reading recipes and learning to scan them for ease of use, as well as asking my Dutch Twitter followers what they like to see in recipes, I’ve landed on the way I write mine.
The basics of using recipes
Here are some basics on how to use recipes in general and how to use mine in particular:
- Read the full recipe and gather all the ingredients before you start cooking
- I list any ingredient prep (or mis-en-place, if you want to be fancy, i.e. the cutting, smashing, etc.) in the ingredient list. On this website I mention ingredient prep and amounts again within the recipe itself to avoid scrolling
- Europeans hate spoon and cup measures but I think they are rather excellent. They cost fuck-all and will stay with you for a lifetime. I’d rather scoop than measure out 2.5 grams of spices, but if you insist, you do you
- Cooking time is a very rough indication. The first time I cooked a rice table I spent almost two days in the kitchen, the last time it took me 3 hours. Given the different experience levels people who visit my website might have, it’s hard to give an exact indication
- My recipes can seem long because non-active cooking time, such as pressing, marinating or slow-cooking, are also taken into account. This is to avoid you having dinner at 3am
- Ovens are assholes and everyone of them is different, so I’m afraid you’re going to have to get to know yours and adjust the temperatures according to your personal asshole. This means some recipes will need more time or burn before you get it right. I’m sure there’s an analogy for life in there somewhere
- I try to indicate where you can find ingredients, but I’m in the Netherlands and I don’t know what might be available to you locally. Googling, and Googling for replacements, is your best bet if I’m wrong
- If it’s easier to replace something with a store-bought version, that’s fine with me
- Taste! A lot of recipes will say ‘according to taste’. Some people find this confusing but it literally means: add flavors and taste until it tastes good to you. If you’re new to cooking or specific flavors I suggest adding pinches at a time and tasting as you go along. The more you cook the more you’ll know what you like and get more slapdash with it
Recipe origins and naming conventions
I always try to mention where I got recipes, techniques and ideas from. When a specific person is involved I will link to that person provided they have some kind of online presence. Where ever I don’t remember where I got a recipe or idea from I’ll probably mention that too.
When it comes to regional dishes I will try to stick to the original name and place a SEO-friendly name behind it in brackets. If we can all learn to spell boeuf bourguignon we should also be able to learn to spell kimchijeon. In the past I did not do this, so some of my URL’s are off.
Why I share my sources
While I don’t give a fuck about what concoctions people come up with in their own homes. I do think people who publish about food not only have the responsibility to give credit where credit is due, but also have the power to enlighten their readers.
My main goal in sharing recipes is to get others excited about eating and cooking. By sharing my sources I hope I can inspire people to try new things and come up with their own ideas in the kitchen. If I share how I combine recipes, influences and ideas to come up with my ‘own’ stuff, I think I’ll do a better job at that than by pretending to be some kind of magical maker-upper-of-recipes.
Finally, I’d hate to be the one who’s been messing up recipes and their origins and have people travelling somewhere and asking for something that doesn’t exist with completely inaccurate expectations of what the food will be like, because I misrepresented a cuisine.
This isn’t to say I won’t fuck up. Please feel free to correct me if I do.
Zoek je deze pagina in het Nederlands? Ga dan naar vettesletten.nl om meer te lezen over mijn recepten en hoe je ze kunt gebruiken.