Recipe Video tracks.
great way to archive recipes
Using the politically correct terminology I call my self a homemaker, though how being called a housewife is degrading is beyond me. For generations these so-called housewives have run homes and bought up children with their brilliant and innovative ideas that conserve energy. One such idea that I have used to save space as well as time is collecting videos of recipes rather that books.
Cookbooks have always seemed cumbersome and confusing to me. Though I am an Indian lady who mostly cooks homeland recipes, yet I like to break the monotony by offering dishes from all over the globe to my family. So pizzas, cakes n pies, momos and even steak are often served in my house. Lately I realized that this foreign land food was getting to be boring for the kids who stopped responding to their favorite Chinese noodle night with the enthusiasm that I was used to. So being this great ‘homemaker’, I decided to pull up my socks and run to the greatest source of consolation and advice – my computer. I surfed the net extensively and printed out several recipes but soon realized it was a sheer waste of time. Since I was looking for extra ordinary dishes, the ingredients of most were unheard of by me and worse still the terminology was just too confusing. So in my typical homemaker spirit I searched some more and came up with a fantastic site called www.gourmandia.com which had an large collection of videos that explained in detail the entire cooking process of a particular dish.
There were videos of the most exquisite dishes that I have ever heard of, actually never heard of. That was also a serious problem while printing the recipes, since I had no clue what the dish will turn out to be I was completely avoiding those ones that I had not heard of. This was taking me in circles. I printed the ones I had heard of and so cooked before, while I was looking for dishes that I had not made earlier. Watching these videos not only helped me follow the recipe but I could also see the final outcome of the preceding steps. So when a recipe went by the name of Sander fillet with pumpkin, squash and Syrah butter instead of skipping it I simply watched the entire video and realized that it was a dish worth trying after all.
These videos have a supporting audio track running simultaneously and the tips were provided parallel to the step. So if it made sense to brown the sauce and maybe add some garlic to it for taste then the chef mentioned it while he was browning the sauce instead of at the end when the entire recipe when the dish in question has been made. The video also demonstrated the final presentation of the dish, which was much easier to follow as opposed to the textual recipes. Since there are printable versions available of these video tracks, I did print a few so as to jog my memory when I make the dish again.
Over time, I have collected a series of video tracks that I find much easier to store as well as view. No more dusting shelves full of dust laden fat cookbooks that do nothing more than take up space. I would like to use this blog space to ask my fellow homemakers to try their hand at it.
Cookbooks have always seemed cumbersome and confusing to me. Though I am an Indian lady who mostly cooks homeland recipes, yet I like to break the monotony by offering dishes from all over the globe to my family. So pizzas, cakes n pies, momos and even steak are often served in my house. Lately I realized that this foreign land food was getting to be boring for the kids who stopped responding to their favorite Chinese noodle night with the enthusiasm that I was used to. So being this great ‘homemaker’, I decided to pull up my socks and run to the greatest source of consolation and advice – my computer. I surfed the net extensively and printed out several recipes but soon realized it was a sheer waste of time. Since I was looking for extra ordinary dishes, the ingredients of most were unheard of by me and worse still the terminology was just too confusing. So in my typical homemaker spirit I searched some more and came up with a fantastic site called www.gourmandia.com which had an large collection of videos that explained in detail the entire cooking process of a particular dish.
There were videos of the most exquisite dishes that I have ever heard of, actually never heard of. That was also a serious problem while printing the recipes, since I had no clue what the dish will turn out to be I was completely avoiding those ones that I had not heard of. This was taking me in circles. I printed the ones I had heard of and so cooked before, while I was looking for dishes that I had not made earlier. Watching these videos not only helped me follow the recipe but I could also see the final outcome of the preceding steps. So when a recipe went by the name of Sander fillet with pumpkin, squash and Syrah butter instead of skipping it I simply watched the entire video and realized that it was a dish worth trying after all.
These videos have a supporting audio track running simultaneously and the tips were provided parallel to the step. So if it made sense to brown the sauce and maybe add some garlic to it for taste then the chef mentioned it while he was browning the sauce instead of at the end when the entire recipe when the dish in question has been made. The video also demonstrated the final presentation of the dish, which was much easier to follow as opposed to the textual recipes. Since there are printable versions available of these video tracks, I did print a few so as to jog my memory when I make the dish again.
Over time, I have collected a series of video tracks that I find much easier to store as well as view. No more dusting shelves full of dust laden fat cookbooks that do nothing more than take up space. I would like to use this blog space to ask my fellow homemakers to try their hand at it.
