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That's why I like writing down recipes after initaly trying them. The first time I make something it will always require adjustments and thought, adapting to my tools, ingredients, taste and techniques. Iike you, I'd also rarely stick to a recipe (only for dishes and cuisines I'm not familiar with).
In my own notes, I know exactly what is medium onion, how heaped is a teaspoon, what's low heat, and what's a pinch. This makes cooking the recipe the second time much less intensive.
That's why I like writing down recipes after initaly trying them. The first time I make something it will always require adjustments and thought, adapting to my tools, ingredients, taste and techniques. Iike you, I'd also rarely stick to a recipe (only for dishes and cousins I'm not familiar with).
In my own notes, I know exactly what is medium onion, how heaped is a teaspoon, what's low heat, and what's a pinch. This makes cooking the recipe the second time much less intensive.
