Top10 tips before you start working on any favourite recipe.
1) One of the most basic and important thing is Be careful while selecting the food recipe. There are many sources available for you.
a. Direct sources: .Your family members, relatives, neighbours, friends, family friends.
-These are the most reliable sources. But make sure you have tasted their dishes before or that specific recipe. Otherwise .... lol
b. Indirect sources: Recipe books and Internet.
-I have seen almost all people have misconception that every recipe written in famous chefs' books will turn tasty or any single page recommended on Google is trustworthy. I would like to suggest my friends, please go through 4-5 different pages of Internet, then apply your judgement considering your knowledge of taste, experience in kitchen, what you have heard about recipe before and most important thing is your common sense.
Choosing the 'right' (not said best) recipe is half way done. :)
2) Now, read the selected recipe 4-5 times.
3) Collect all ingredients in one place just like we watch in cookery shows.
4) Always keep hammering yourself that 'YOU are not great chef so do not be overconfident'.
5) Collect all the instruments or props and utensils at one place. Keep them handy.
6)Process all the ingredients first. Like, chopping vegetables, grinding spices etc. Keep them ready for further process .
7) Follow the recipe as it is when you are doing it first time. Every recipe has its own authenticity. Do not try to change it
8) Still you have small independence in the quantity of spices, substitutes or alternatives as per availability.
sometimes you won't find any alternate for single or two ingredients insignificant in quantity but yet significant for recipe. Don't worry. Try to conceal it (for e.g once i did not get oregano and basil leaves for white sauce pasta.. I bombarded amul butter and cheese like hell and result?- of course awesome! :P )
9) As you do not have much experience, tasting the recipe at each level is very crucial.
10) Garnishing and presenting the recipe is the key thing. You will get appreciation for sure :)
-Chef Kalika V :)
