Some of these recipes seem decent if you're already somewhat experienced and have developed cook's intuition. Otherwise they're way too vague. For instance, the chicken parm recipe:
- There should be a photo of how to slice the chicken breast. Saying "through their width" isn't good enough. I had to explain what "lengthwise" was once because my friend cut all the vegetables the exact opposite of it.
- Pound with what? A lot of people will come up with very bad answers to this question.
- How much flour? How much egg? I'll bet that plenty of beginners will use a tablespoon of flour or a singular egg
- Ditto with oil. Beginners do not know how much oil is necessary to fry stuff
- How high heat? You probably want to turn down the heat after the oil starts smoking.
- Is there a single mention of adding salt? Sounds like a pretty bland recipe
I don't mean to be too harsh but recipes are hard. There's a reason why professional recipe developers have developed certain standards like measurements, terms (folding batter, shimmering oil, etc.), and development procedures (cross testing).
- There should be a photo of how to slice the chicken breast. Saying "through their width" isn't good enough. I had to explain what "lengthwise" was once because my friend cut all the vegetables the exact opposite of it.
- Pound with what? A lot of people will come up with very bad answers to this question.
- How much flour? How much egg? I'll bet that plenty of beginners will use a tablespoon of flour or a singular egg
- Ditto with oil. Beginners do not know how much oil is necessary to fry stuff
- How high heat? You probably want to turn down the heat after the oil starts smoking.
- Is there a single mention of adding salt? Sounds like a pretty bland recipe
I don't mean to be too harsh but recipes are hard. There's a reason why professional recipe developers have developed certain standards like measurements, terms (folding batter, shimmering oil, etc.), and development procedures (cross testing).