White Paper: How To Prepare A Roast
I struggled for a long time with how to submit a recipe to FormulaZone when I wanted to cook a whole roast, or turkey, or chicken. If I listed the 3 pound roast in the ingredients, it would be far too much for my personal profile amount and would not scale properly.
[Editor's Note: FormulaZone automatically Adjusts, or "Scales" each and every recipe to make the proper amount for your personal profile and preferences].
Plus the fact that it did not accurately reflect the amount of edible meat in the case of a chicken or bone-in roast, since for the most part, FormulaZone uses values for cooked, boneless pieces of meat If I just listed 3 ounces, would it confuse a reader, or would they try to roast only a portion of the meat?
I came to realize that the solution was in the way I wrote the Preparation Directions. If they are clearly stated, it will not be confusing. The following would be an example of what I had discovered:
Purchase a whole frying chicken (usually between 3 and 5 pounds). Wash and pat dry and prepare for roasting. Season with salt and pepper, garlic powder and paprika. Roast at 375 degrees for 1 ½ hours, or until juices run clear or drumstick separates easily from joint.
At this point I would write the directions for the rest of the ingredients. I might have green beans, baby red potatoes and strawberries to balance the meal. Then I would describe how to serve the recipe.
| Example: |
| To Serve: Carve a portion of the chicken according to your profile amount. Save the rest of the chicken for another recipe. At this point I would also then describe how to serve the rest of the ingredients. I might say, serve with steamed green beans and baby red potatoes on the side. Have fresh strawberries for dessert. |