Not very well, to be honest. If it’s a recipe I make very often, it will eventually become habit. One-off swap outs of ingredients are easier, since this will be triggered by my personal preference or accessibility of certain ingredients. But a subtler switch is hard for me to remember, especially with online recipes.
Every once in a while I like to make a classic braised beef brisket with daikon in the Instapot, and I prepped the beef tendon with the same online recipe I used last time. I completely forgot that their recommendation makes the beef tendon waaaaay too soft (like falling apart soft). Everything else about the recipe is great, but they must all like mushy tendon.
Digital - I’m a software developer so I’ve been cobbling together my own solution because I couldn’t find something that worked the way I wanted it to. Still figuring out if it’s just me or if others have the same problem.
It’s easy to import recipes from most sites, and I copy and paste those I can’t, or take pictures of those I still have on paper. I still use the ones on paper from time to time, including the recipe pictured here.
I’ve had that paper recipe for 20+ years, and experiment with the frosting cocoa percentage each year.
Come to think of it, I probably keep most of my notes here on Hungry Onion!
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CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
25
Like others have said (if I actually remember to so), I just dump a given recipe into a Word or (free) Libre Office doc, attribute the original recipe, then note how I have deviated from the original.
I try to keep the original then use italics and/or yellow highlights to show where I’ve, um “improved” the original recipe.
I’m new here so I can’t post links. The website is cookbook(dot)directory
If you find a recipe, there is a ‘view history’ button that takes you to a page where you can see different revisions for a recipe. I store the entire recipe each time a change is made so you can compare them
There’s a lot more that I could do to but it’s really just me using it right now
As others have noted: I write in my cookbooks, either directly on the page if I’m confident about my edits, or on a post-it note if the changes are a work in progress (eg what to change next time). I have NYT Cooking and sometimes do private notes there. Usually, though, I make notes within Recipe Keeper, the app that I use to store and organize all my online recipes. For example, here are my notes on this SK recipe:
“1 package ground turkey = 2x meatballs. Baked extras 15’ at 400. Make meatballs SMALL so they’re easier to eat. Spinach wasn’t good in this.”
