Each ingredient card will have a photograph of the ingredient, information on how to properly select the ingredient, how to store the ingredient properly, how to handle the ingredient safely, and the portion size. (Note how pared down this information is in comparison to what it was!) The cards also indicate what cooking method the ingredient is well suited for.
With the ingredient cards there are method cards. These are slightly different than ingredient cards, because recipe cards imply a specific set of ingredients. Method cards are more like a recipe template. So, for instance, if you have a Stir Fry method card, instead of calling for beef, carrots, and bell peppers, it would call for 1 serving of protein and 2 servings of vegetables. The method card describes how to combine the ingredients in a generic enough way that it works for basically any ingredients you choose. The method cards also have suggestions for good combinations of ingredients and encouragement to get creative.
We decided on a number of categories for method cards, each with at least two specific methods therein:
- Pan dishes (Stir fry, pasta)
- Soups (Stews, Broth-based, Creamy, and Pureed)
- Baked stuff (Quiches, Casseroles)
No comments:
Post a Comment