Originally Posted by VegLover
... oh, and the ingredients list in the NY Times article omits to mention that 1 cup of tepid water is required in the yeast mix (it's mentioned in the instructions further down, but not in the ingredients list)
When I am listing a recipe in my computer I have a certain method I use. First the title at the top in the center in bold. Then I put down Preheat the Oven to required temperature. Below that if it requires certain treatment to pans, I list that. Next comes the word "Ingredients" in bold, then the ingredients with any special instructions beside it. Then the Word "Directions" in bold, then the directions listed 1,2,3, etc.
It makes for easier reading and following the directions step by step. We all know to preheat the oven first and then prepare the pans before we even start. But sometimes we forget. By listing the ingredients, you can gather everything you need first.
The following recipe is an excellent example.
Preheat oven to 350ºF.
Prepare and grease 10-inch Bundt pan.
8 tablespoons (1 stick) sweet butter, softened
3/4 cup granulated sugar
2 eggs, separated
1-1/2 cups of unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fresh orange juice
grated zest of 2 oranges
Orange Glaze (recipe follows)
1. Cream the butter and gradually add the sugar, beating until
light. Beat in egg yoke, one at a time, and the orange zest.
2. Sift the flour with baking powder, baking soda and salt. Add
dry ingredients alternately with the orange juice to the batter.
3. Beat the egg whites until stiff and fold them into the batter.
4. Pour batter into the prepared Bundt pan. Bake for 30 to 35
minutes, or until sides of cake shrink away from edges of pan
and a cake tester inserted in the center comes out clean.
5. Cool for 10 minutes in pan, unmold onto a rack and drizzle
with Orange glaze while warm. Cool before serving.
(8 to 10 portions)
1/4 cup fresh orange juice
1/4 cup granulated sugar
Combine orange juice and sugar in a small saucepan and simmer gently for 5 minutes, stirring occasionally, until light syrup forms.
As you can see, it is easier to follow step by step. It is how all recipes should be written. Even the ingredients for the glaze is separated from the directions. Even though it is a simple thing to do. So many recipes I have seen give you the ingredients as it gives you the the directions. Impossible to follow or read.