I like and seek out your recipes, they have all been great, and I thank you very much!
I’m one of the “retired cooks” (retired engineer & analyst – Not new to cooking, and not a chef, I just like clarity). I hope you don’t mind, I included a few suggestions for listing, organizing and highlighting key parts of recipes that I find helpful.
First, FYI, a couple minor omissions in this recipe (oops):
– Ingredients include cashews, but they are not in the instructions or serve-with garnish. (I presume as garnish, not cooked)
– 2nd step you refer to “add remaining chicken”, but never mentioned how / when to divide it in the first step, which just says “add chicken”. (I assumed half first time and half 2nd) – sorry, its the engineer in me seeking clarity)
Observation:
– The Teriyaki Sauce here is half the amount than for just plain Teriyaki Chicken or grilled Teriyaki Chicken (that I made yesterday). I assume so it doesn’t drip all over when served in lettuce… (tho I’m pretty sure that’s why they invented bibs!)
– As a rule, I pretty much add the note “Double Sauce” for all sauces not just yours, everyone else too), cuz I would rather have a little too much with some on the side, than not quite enough. And your sauces are always delicious, so yeah, I tend to over-apply!
SUGGESTIONS – Wish list:
We’re all learning what works best for each of us. These are things I find helpful.
*** (PLEASE make this change):
Add the AMOUNT of ingredient xxx IN THE INSTRUCTIONS where it says to add it. For me this is huge.
I have to continually flip back and forth between the “Instructions” that say ‘add xxx’, and “Ingredients” (which usually prints on separate page) to see ‘HOW MUCH xxx to add’. It would be VERY helpful to also include the AMOUNTS of xxx in the “Instructions” where it says to add them. I do this manually when copying your recipes, and it saves time, effort and mistakes. Also:
– I also HIGHLIGHT the NAME of the ingredient WHENEVER it is mentioned, both in Ingredients and in Instructions. Highlight what is IMPORTANT (like that). In the ingredients, it makes for a quick scan to make sure I have them all assembled, and in the instructions, it helps make sure I don’t leave any out when adding or use wrong heat setting.
———
EG:1. In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat.
———-
VS: 1. In a small saucepan whisk together 1/2 cup low-sodium SOY SAUCE, 1/4 cup + 2 Tbsp of the WATER, 3 tbsp BROWN SUGAR, 3 tbsp HONEY, 3 cloves (1 tsp) GARLIC, 1+ tbsp RICE VINEGAR. Bring mixture to a light boil over MEDIUM-HIGH HEAT.
———-
<> when adding things while cooking *** All the KEY POINTS are HIGHLIGHTED.
[I highlight with BOLD which is a little less ‘in your face’ than all caps, but this editor doesn’t allow bold, so please excuse the CAPS here in my example]
– Sometimes your recipes list the Sauce ingredients in a separate list from the main ingredients list – this is very helpful! But when you don’t do it, then I have do it when I copy the recipe to make sure I don’t leave anything out needed for the sauce. Yeah, I know the instructions tend to do this, but doesn’t hurt to clarify in ingredients.
Minor nit:
– When Ingredients says “divided”, I add the division sizes beside it.
EG: 1 cup sliced green onions, divided (3/4 cup and 1/4 cup)
(wasn’t in this recipe, and not big deal in ingredient list as long as instructions spell it out clearly. I initially didn’t know what ‘divided’ meant, so this is just helpful to let me know whats coming)
Again, don’t get me wrong, I’m not trying to be critical – I love your recipes, especially the explanations of why to use various ingredients, the verbal ‘how to’ overview walking me thru how to make the meal before I get to the nitty-gritty instructions, variations on ingredients, and the tips, etc. and seek your version of various recipes that others post.
All your recipes I have tried are delicious! Keep up the good work!
