Read the recipe first. Reading all the way through will keep you from discovering half way through that you don’t have a key ingredient, or that the recipe has a long baking time or complicated step.
Assemble all your utensils and ingredients. That will allow you to work more quickly and give attention to pots that need tending instead of stopping to cut up vegetables or measure liquids.
Use a food scale to weigh proteins. Weighing foods ensures the nutritional analysis on the recipes is accurate.
Measure with the right tools. Liquids are best measured in glass or plastic measuring cups placed on level surfaces. For dry ingredients, use measuring cups in ¼, 1/3, ½, and 1-cup amounts. Fill and level with the flat edge of a knife. For smaller amounts, use standard measuring spoons.
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