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Old 05-17-2012, 07:57 PM   #21
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Originally Posted by Gourmet Greg View Post
I too have adopted the methodology that I'm obsessive about listing ingredients in exact order used.

I often divide ingredient lists into groups, and the groups usually match individual steps in the methods (or significant steps) which are listed following the last ingredient.

Some people head all the ingredients "ingredients:" and follow that with either "method:" or "directions:" ... Sometimes I do, sometimes I don't. Of course it's obvious which is which. I sometimes wonder if it's better with the headings or without. I've never been able to make up my mind.

Another interesting style is Joy of Cooking style: ingredients are listed above each step of the method, alternating ingredients and steps throughout the recipe. Although this is a good style I still prefer to write my own recipes with all the ingredients you need at the top of the recipe, shopping list style.

There are many ways to style recipes and I'm sure people will always differ on their preferences.

Mastering The Art of French Cooking
by Julia Child also uses the protocol of alternating ingredients and directions. I've seen a number of older cookbooks that follow that method.
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Old 05-17-2012, 08:52 PM   #22
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I forgot about that. I even have a copy of Mastering The Art of French Cooking, one of my favorite cookbooks although I haven't explored it to the degree I've explored Joy of Cooking. I got the Julia Child book only a few years ago. I'm sure it will take me many years before Julia's book becomes as familiar to me. Both are IMO "must have" books.
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Old 05-17-2012, 09:20 PM   #23
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...I'm sure it will take me many years before Julia's book becomes as familiar to me. Both are IMO "must have" books.
You should be able to make every recipe in the book within a year...


...according to the blog and the movie.
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Old 05-17-2012, 11:15 PM   #24
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Quote:
Originally Posted by Gourmet Greg View Post
I too have adopted the methodology that I'm obsessive about listing ingredients in exact order used.

I often divide ingredient lists into groups, and the groups usually match individual steps in the methods (or significant steps) which are listed following the last ingredient.

Some people head all the ingredients "ingredients:" and follow that with either "method:" or "directions:" ... Sometimes I do, sometimes I don't. Of course it's obvious which is which. I sometimes wonder if it's better with the headings or without. I've never been able to make up my mind.

Another interesting style is Joy of Cooking style: ingredients are listed above each step of the method, alternating ingredients and steps throughout the recipe. Although this is a good style I still prefer to write my own recipes with all the ingredients you need at the top of the recipe, shopping list style.

There are many ways to style recipes and I'm sure people will always differ on their preferences.
By doing this, you can know right away if you have all the ingredients on hand.
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Old 05-18-2012, 03:27 AM   #25
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I bake my rolls at 375 F and they never burn, maybe the temp is a bit high.
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Old 05-18-2012, 09:31 AM   #26
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VegLover--Did you buy a different brand of parchment paper? It could be as simple as that...
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Old 05-18-2012, 10:47 AM   #27
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VegLover--Did you buy a different brand of parchment paper? It could be as simple as that...
I have to confess that I'm using a store 'value' brand... it never even occurred to me that this could be the problem? Eeeeeek, silly me!
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Old 05-18-2012, 11:42 AM   #28
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I have to confess that I'm using a store 'value' brand... it never even occurred to me that this could be the problem? Eeeeeek, silly me!
If you do a search, I seem to recall we've discussed the quality of parchment paper on this forum.
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Old 05-18-2012, 12:48 PM   #29
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I have to confess that I'm using a store 'value' brand... it never even occurred to me that this could be the problem? Eeeeeek, silly me!

I can't imagine parchment paper is involved in the burning bottoms. An inexpensive parchment paper may not prevent sticking, but shouldn't have any impact on burning. That's a function of temperature and time.
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Old 05-18-2012, 01:29 PM   #30
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I'm using a cheap parchment paper right now and it works fine, no difference in browning at all. I got it at The Christmas Tree Shoppes, for like $1.99 for 45 sq ft.

I'll stand by my previous comment. A rich egg dough with sugar needs a lower temperature, those two ingredients will accelerate browning and burning.

I have real pan liners coming today, along with some other baking goodies!
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