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Picture of Ingredients. How important is it to you? Answered

Do you count on seeing a picture of the ingredients or do you rely on the actual "List of ingredients" in a recipe?

I frequently make recipes up as I go along, taking fastidious notes of what was added along the way and taking a lot of pictures. Because of this proclivity, I've found taking a picture of the ingredients (before the recipe is completed) is a total waste of time. 

That wouldn't be so bad, except that I often run out of an ingredient used in the recipe and have nothing to take a picture of. 

For example: I'm making an peach pie and the voice in my recipe box shouts "Baja! Remember the fresh strawberries you have in the frig? I bet they would taste great with those peaches!"

So, of course I listen to my exuberant recipe-box-voice and add the strawberries... but now I'm out of fresh strawberries... and the closest grocery store where I might be able to find them is 2 hours away.  UGH. 

All opinions appreciated... unless you want to criticize my loquacious recipe box.  It happens to be very close friends with my tool box, who is fiercely protective and carries a blunt, heavy weapon object at all times.  It could get ugly, so please don't say I didn't warn you. ;-)

Discussions

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rrkrose

6 years ago

I usually count on having a picture there. I do the same thing as you were I kind of make the recipe up as I go along. I usually get together all of the ingredients that I used after I have made the thing and then take a picture.

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killerjackalope

6 years ago

It's not a big worry but nice.

When I make stuff I think is gonna be awesome I find the pictures of the ingredients going in one by one the most important for replication, since you can see how much of each thing goes together.

Those images are the ones I refer to for myself and to look at 'ibles. I don't really measure anything accurately.

I am a pretty odd cook, I'll go ambitious with no ingredients in the cupboard or go downright terrifying...

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GoodhartAussieAnglerGal

Reply 6 years ago

It's a good practice to use when cooking from a recipe for the first time.....and then experimentation can enhance....before that though, a mistake could get you to dislike a wonderful dish :-)

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bajabluekillerjackalope

Reply 6 years ago

lol, killerjackalope... you're definitely MY kinda cook. ;-D 

Since joining Instructables, I've had to retrain myself to start measuring. ;-)


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killerjackalopebajablue

Reply 6 years ago

If there's not at least one dish combusting, you can be relatively sure I'm just standing around in the kitchen...

Oh wait I can pour sugar to the teaspoon pretty exactly... Does that count as measuring?

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bajabluekillerjackalope

Reply 6 years ago

LOLOLOL! No... measuring in that fashion only counts when you're mixing horseshoes with hand grenades... but I don't recommend it. ;-O)

My attempt at extreme indoor grilling set off the angry fire alarm last year. I can certainly relate to your dangerous proclivities.

Here's your sign:

041-cartoon-of-an-old-woman-putting-a-child-into-a-oven-public-domain.gif
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killerjackalopebajablue

Reply 6 years ago

Oh the fire alarm goes off like doomsday when you light a match, so it's expected when cooking...

I can't think of a time winging it worked out badly for my cooking...

Except for the time my eggs filled up the microwave a bit, but that's only because I was really hungry...

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bajabluekillerjackalope

Reply 6 years ago

oh... I take it you've never tasted my almost famous disintegrating broiling pork loin-in-atomic-pineapple-habanero-sauce yet.

lol... Your day is coming. killerjack!!!! Mark my words! ;-D

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killerjackalopebajablue

Reply 6 years ago

That sounds good...

I think... I'm still not really sure what broiling is. It seems to be either grilling or just oven cooking with the little oven attached to the big oven... Is it fan ovening? I have wondered for a long time whether I have a broiler and what a broiler might be.

Well my next food project will likely make someone cry, or be violently ill...

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bajabluekillerjackalope

Reply 6 years ago

Broiling is just a method of oven cooking.

In an electric oven, the upper heating element gets activated and the lower element is deactivated when the oven is set to "Broil".  The food cooks from the top down, as opposed to baking where the heat source is generated from the element underneath the food.

With a gas oven, there's a drawer under the stove. Pull it out, place the food on the broiler tray and close the drawer.

Broiling is like upside-down bbq grilling. ;-)

I hope I'm a littler clearer than mud.

lol... I'll be watching for your next dangerous project! ;-D

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killerjackalopebajablue

Reply 6 years ago

This makes no sense. We just call that a grill. I have been so confused by this concept of broiling.

BROILING? Why is that the name?

I feel clearer about the universe now. For some time I was beginning to suspect that it was some bizarre cultural difference where the UK didn't believe in whatever a broiler might be.

The little oven I spoke of is the one that houses the grill unless they're a single box, where it just sits on top...

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bajabluekillerjackalope

Reply 6 years ago

hahahahaha!!!!

Americans are always coming up with hinky ideas. I'm just glad your universe feels slightly less ambiguous. ;-D

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killerjackalopebajablue

Reply 6 years ago

To be honest I think this just raised more questions, like why on earth you'd call it a broiler.

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Goodhartkillerjackalope

Reply 6 years ago

on the subject (late I know) of smoke alarms, my wife tends to use ours as a cooking timer LOL

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AussieAnglerGalGoodhart

Reply 6 years ago

we gave up having our smoke alarms in the room next to the kitchen as it went off every time someone overcooked their toast...

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AussieAnglerGalschumi23

Reply 6 years ago

hahaha..thats actually what we've done
you certainly knew every time someone cooked toast XD

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AussieAnglerGal

6 years ago

I personally read the list and don't really look at the picture, and i personally forget to add some ingredients to the pic!
so all in all, i don't think the pictures necessary

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alexward

6 years ago

I prefer to have good and detail explanation rather that picture of ingidient spacially if those are common ones.

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vanweb

6 years ago

I think it is kinda boring to see pictures of the ingredients unless something is done to make it fun. Especially when it is just branded boxes as I live in Canada and most of the brands are different here..

Has anyone seen the Ikea cookbook photos? Sample attached (Google has more here: http://www.google.ca/search?q=ikea+cookbook&hl=en&prmd=imvnse&tbm=isch&tbo=u&source=univ&sa=X&ei=UbtgT7jVO4b50gGCy4SeCw&sqi=2&ved=0CDUQsAQ&biw=1355&bih=921) They are amazing and really show the proportion of the ingredients in an artfull way... I just wish their flat pack instructions were as helpful!

Another good way is if the ingredients are used as part of the "story" something like my friends Pi Day Pie Recipe: https://www.instructables.com/id/Pie-Pi-in-the-Age-of-the-Pharaohs

IKEA-cookbook-Dentsu-London.jpg
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bajabluevanweb

Reply 6 years ago

The artistic "ingredients" picture above certainly gains my personal approval.

The Pharaoh Pie is a very cute ible!

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iceng

6 years ago

i like to see clear pics and cultural explanations.

A

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bajablueiceng

Reply 6 years ago

I see your point. Thanks for addressing this.


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bajabluebajablue

Reply 6 years ago

ugh! The above was typed and should have read "Your opinion is important to me. Thank you!"

Just another Instructables BUG that hasn't been exterminated. 8-/

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Goodhartbajablue

Reply 6 years ago

Yeah, when it reposts something I've just posted, I know I have forgotten to refresh the page....so I normally delete and repost again, unless I have just lost a tremendously long diatribe and don't WANT to retype it all LOL

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bajablueGoodhart

Reply 6 years ago

oh.yeah.not.good.

when.my.diatribes.go.POOF.

I.go.to.my.time-out.corner. >;-D

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canida

6 years ago

I feel your pain! I rarely manage to get all my ingredients in one photo, even when I try - there's always something added or subbed later. And unless there's someone else around to be heckled into shooting, sometimes I just... forget.

In that case, I rely on my in-progress shots to show how I've prepped the ingredient, and either photograph the container (when relevant) or pull a picture from one of my previous Instructables to show the ingredients. (Why take ANOTHER picture of chopped onions?)

Re: the international comments about ingredient translation, it's definitely a bonus. Again, a good reason to snap the container or otherwise give hints.

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bajabluecanida

Reply 6 years ago

We're kindred spirits, canida.

Regretfully, I only have myself to heckle into photo-shooting. My recipe box speaks clearly, but it's all thumbs with a camera.  

I wish I had a clone... woe is me. ;-)

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a77isonbay

6 years ago

Pictures always help when I'm looking for good recipes to try. however, pictures of every single ingredient is not always helpful. I might get discouraged if I see something I don't have in my fridge.

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jessyratfink

6 years ago

I am crazy about ingredient pictures. Normally when documenting I find it easy to gather everything together before starting anyway - and while I used to just take photos of the bags, jars and cans, I've now started to portion things out and put them in glass bowls.

I feel like having a photo of the ingredients lets the person reading the instructable know just how many different things they'll be dealing with, and I really like the pretty photos you can get if you portion out lots of fruits and veggies.

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bajabluejessyratfink

Reply 6 years ago

I'm just the opposite, jessy.  Your idea about measuring and presenting the food is great... IF one is following a recipe, as opposed to creating one.

I rarely glance at the ingredients photo, unless one of the ingredients listed is ambiguous by nature.

lol... just sayin'. ;-)

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canucksgirl

6 years ago

Ok first of all, your recipe box should... (just kidding). ;)

An ingredients photo isn't usually that important, EXCEPT for 2 reasons. One, you may be using something that some members have never heard of, so a photo can be helpful. For example, when I visited Mexico, they had NO IDEA what sour cream was, and when I first heard of "creme fraiche", I had no idea what that was...

The second, and possibly more important reason for an Ingredient photo is it gives you something to show on Step 1. Normally I use the intro to describe the recipe and show a final photo of the dish. I use Step 1 for the ingredients and the remaining steps to outline what to do. If I didn't include an ingredient photo, I'd have nothing to show for that step.

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Kitemancanucksgirl

Reply 6 years ago

+1

Some ingredients go by many names, or many ingredients go by the same name.

A classic example is "Ladies fingers" - that could be okra, a kind of biscuit, a cactus, a kind of banana, or a medicinal plant also known as Redshank (which is, coincidentally, a kind of bird...).

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killerjackalopeKiteman

Reply 6 years ago

Another example in the comments of this thread. I just learned what a broiler is.

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GoodhartKiteman

Reply 6 years ago

In the USA the "classic example" of a multinamed ingredient would be Garbonzo beans AKA Chick peas

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bajablueGoodhart

Reply 6 years ago

Duly noted Kiteman and Goodhart.

I appreciate your input.

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bajabluecanucksgirl

Reply 6 years ago

I see your point. Thanks for addressing this.


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Jayefuu

6 years ago

I like to see an overall picture of all the ingredients, but your title images look so good I can't really complain :)

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bajablueJayefuu

Reply 6 years ago

My post keep disappearing.

Thank you, Jayefuu!
lol... QQQQQQQQQQ= TenQ, too!