Before You Turn On the Stove

Professional chefs don't just glance at a recipe and start cooking. They have a systematic approach that prevents mistakes, saves time, and produces better results. Here's how to read recipes like a pro.

Read the Entire Recipe First

This seems obvious but most home cooks skip it. Read from start to finish before doing anything else. Look for:

• Total time needed (including inactive time like marinating or chilling)
• Techniques you're unfamiliar with
• Equipment requirements
• Ingredients that need advance prep

Mise en Place: Set Everything Up

The French term "mise en place" means "everything in its place." Before cooking:

• Gather all ingredients
• Measure everything out
• Complete any prep (chopping, mincing, zesting)
• Have equipment ready and within reach

This prevents mid-cooking scrambles and missed ingredients.

Understand Ingredient Notation

Punctuation matters in recipes:

• "1 cup walnuts, chopped" = Measure first, then chop
• "1 cup chopped walnuts" = Chop first, then measure

This can significantly affect quantities!

Know Your Cooking Terms

Temperature indicators:

• Simmer = Small bubbles, gentle movement (around 180-205°F)
• Boil = Large, rolling bubbles (212°F)
• Medium heat = About 50% of your burner's capacity

Size terms:

• Dice = Uniform cubes (small: ¼", medium: ½", large: ¾")
• Mince = Very finely chopped
• Julienne = Thin matchstick strips
• Chiffonade = Thin ribbons (for herbs and leafy greens)

Look for Visual Cues

Good recipes include visual cues beyond just time:

• "Until golden brown"
• "Until fragrant"
• "Until a toothpick comes out clean"
• "Until onions are translucent"

These cues are more reliable than timing since stoves and ovens vary.

Adjust for Your Kitchen

Every kitchen is different:

• Know if your oven runs hot or cold
• Understand your stove's heat distribution
• Consider altitude adjustments if above 3,000 feet
• Factor in pan material (cast iron holds more heat than stainless)

Make Notes for Next Time

After cooking, note what worked and what you'd change. Recipe margins are for:

• Adjustments to seasonings
• Actual cooking times vs. stated times
• Successful substitutions
• Serving size accuracy

From Reel to Recipe

Video recipes require extra attention since they're compressed. When using ReelToMeal to extract a recipe, review the output and add any details you noticed while watching. Sometimes a creator mentions a tip verbally that doesn't appear in text overlays.