30 Times People Didn’t Follow A Recipe And Then Complained About It Online (2024)

FAQs

Do you have to follow a recipe exactly? ›

Look for recipes written to be followed precisely.

Many recipes, such as NYT Cooking's no-recipe recipes and other quick weeknight options, are designed to be flexible, and remain a helpful option on busy days. But most professionally developed recipes are meant to be cooked exactly as written.

My new favorite subreddit is r/ididnthaveeggs, where people share recipe reviews from clueless amateur chefs who make bad substitutions and generally don't follow instructions, and who then complain about their failures as if it's the recipe's fault. Let's all point and laugh at them together, shall we?

To guide us through the process of preparing a specific dish, recipes provide a structured set of instructions. They outline the required ingredients, measurements, cooking techniques, and steps in a standardized manner. They ensure a dish can be consistently prepared, allowing people to replicate the same results.

The web is now the dinnertime go-to as 62% of people find their recipes online, overtaking the 59% who prefer traditional cookbooks and the 47% who get most of their ideas from friends and family. In fact, the Internet is such a staple in our lives that only 8% of people say they've never used it for cookery help.

The cookbook writers should not copy the cooking method or illustrations used as part of the cooking procedure to avoid copyright infringement. They need to use their image, which helps them avoid copyright-related issues, and it even offers protection to their works from getting copied or plagiarized.

The general rule [...] is that three major [emphasis added] changes are required to make a recipe "yours." However, even if you make such changes, it is a professional courtesy to acknowledge the source of or inspiration for the recipe.

If you publish someone's copyright-protected recipe, whether they published it or not, you can get into legal trouble if you don't purchase the necessary licenses in advine. Giving them credit doesn't matter to the law.

You don't need to sue for recipe rights, as recipes are just lists of ingredients and instructions which lack sufficient originality so they aren't entitled to copyright protection https://www.copyright.gov/circs/circ33.pdf. Recipes also aren't likely to be trade secrets.

The email alleged: “The most blatant case of cookbook plagiarism we've ever seen ... Elizabeth Haigh, in her 2021 book 'Makan' published by Bloomsbury Absolute, lifted 15 or more recipes from Sharon Wee's book, 'Growing up in a Nonya Kitchen,' published by Marshall Cavendish International (Asia) in 2012.”

Reading and following a recipe is a skill. Our trusted tips and techniques help you get it right for successful kitchen creations every time. Cooking isn't some kind of magic; it's one of the most important life skills you'll ever learn.

What is the most critical part of a recipe? ›

Ingredient List - The ingredient list is one of the most critical parts of a recipe. The ingredients should be listed in chronological order, with the ingredient used first at the very top of the list (Palmer, 2020).

Read it all the way through. Make sure you understand what it is telling you to do. It's surprising how many recipes will have something listed in the ingredients (for example, 1 diced bell pepper), and then it never explicitly tells you where to put it in.

There are many good sources out there, including cookbooks, magazines, and friends and family who are willing to share their secrets. One thing is sure: if you want to be a successful food blogger, you need to have a reliable source of recipes you can use as inspiration to create your own dishes.

And since Google prefers longer-form content (even though they say this isn't necessarily true), online food bloggers write lengthy content to get higher up in Google rankings and provide more space for ads to pop up—so that you reading their stories of how they first learned to tie their shoe before going on to ...

When you think about it, baking is simply chemical reactions between ingredients to produce the desired result. For the chemical reaction to happen, the ratio of ingredients has to be correct and that's why accurate measurements are important.

Cooking allows maximum access and control throughout the process, and baking allows zero access after the process has begun. Therefore, baked items must be prepared exactly, while cooking can be improvised in a number of ways. On another note, baking relies more on chemistry than cooking.

Inadequate cooking is a common cause of food poisoning. Cross-contamination from raw to cooked foods, such as from hands, chopping boards or utensils, can also cause food poisoning. Most foods, especially meat, poultry, fish and eggs, should be cooked thoroughly to kill most types of food poisoning bacteria.