This is really helpful... but your recipe for one-pot cheesy meatballs has "1/4 cup fresh parsley or basil, finely chopped" in the ingredient list but "1/4 cup finely chopped parsley" in the instructions and now I'm even more confused!
Ah, this is a good point. So, typically ingredients aren't listed in the directions, but I do it because I think it makes recipes easier to follow. But ",finely chopped" doesn't read smoothly, so i always write it the other way in the directions
Idea for a future ‘now you know’ - whats up with the garlic directions? Does it matter if I thinly slice it versus if I mince it, crush it or use the garlic press? Tonight I made the pork chops and polenta and we loved it. Directions called for thinly sliced garlic cloves, and that seemed like too complicated when I could just stick them in the garlic press and mush them up. But maybe there is a reason for this? Thx for considering!
Love this Q. If a recipe ever calls for sliced garlic, it wants the garlic to really have a moment and be a star of the dish. It wants you to have a real bite of garlic as its own, individual component of the dish.
Minced, grated, or put through the garlic press all accomplish the same thing. If you don't have a garlic press I love using my microplane bc it creates a paste that just totally dissolves. This is more for like even garlic flavor throughout whatever you're cooking.
This is really helpful... but your recipe for one-pot cheesy meatballs has "1/4 cup fresh parsley or basil, finely chopped" in the ingredient list but "1/4 cup finely chopped parsley" in the instructions and now I'm even more confused!
Ah, this is a good point. So, typically ingredients aren't listed in the directions, but I do it because I think it makes recipes easier to follow. But ",finely chopped" doesn't read smoothly, so i always write it the other way in the directions
That makes sense, thanks!
This was really helpful when I made a recipe last night! It called for 1/4 cup parsley, chopped, and I knew exactly what it meant! Thanks for the tip!
Idea for a future ‘now you know’ - whats up with the garlic directions? Does it matter if I thinly slice it versus if I mince it, crush it or use the garlic press? Tonight I made the pork chops and polenta and we loved it. Directions called for thinly sliced garlic cloves, and that seemed like too complicated when I could just stick them in the garlic press and mush them up. But maybe there is a reason for this? Thx for considering!
Love this Q. If a recipe ever calls for sliced garlic, it wants the garlic to really have a moment and be a star of the dish. It wants you to have a real bite of garlic as its own, individual component of the dish.
Minced, grated, or put through the garlic press all accomplish the same thing. If you don't have a garlic press I love using my microplane bc it creates a paste that just totally dissolves. This is more for like even garlic flavor throughout whatever you're cooking.
Thank you! It's so good to know there is a reason for all of the directions in a recipe.
Yes! I always struggle to toe the line between giving too much detail that it's boring and giving enough that it's educational 😂